shoe laces

Who here can relate? Or am I just a bad lace tie-er? I don’t know. I was frustrated and wanted to share this random fact because life is not just about deep thoughts. It’s also about the little things 😉

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Serves: 6-8 parathas

* 2 cups whole wheat flour (atta) – 240 grams
* ½ teaspoon salt
* 1 bunch of spinach
* 1 inch ginger
* 2 green chili peppers
* 3-4 tbsp water, keep this to a minimum
* 3-4 tbsp oil, for folding layers and cooking (or more)
* 2-3 tbsp chaat masala
Blend the spinach with water, ginger, chili peppers and salt in your pretty @blendjet. Since spinach is high in water, we want to add less water.

Kneading dough
* In a bowl add flour, and slowly add the spinach mix in bit by bit while kneading.
* Mix and then knead into a smooth, pliable, soft dough. Add more water if needed while kneading. 
* Cover with a damp cloth and set the dough aside for 30 minutes to let the gluten structures to form.
Making the paratha
* Pull out a medium-sized ball from the dough. Flatten and dust with some flour.
* Roll with a rolling pin into a round shape of about 4 inches in diameter.
* Spread some oil on one side and sprinkle some chaat masala. Fold in half.
* Now spread some oil on this half-folded dough, and add more chaat masala.
* Fold sideways and now you will get a folded triangle.
* Dust some flour on the folded triangle and roll the folded triangle.
* Heat a flat pan to a medium-high heat.
* Add it to the pan and cook for a couple of minutes on one side.
* Flip and add some more oil and spread it with a brush.
* Cook for a couple more minutes and flip again. Add some more oil if it looks dry.
* When both sides have golden brown spots, take it off the pan and repeat for the rest of the dough.
* Serve with your favorite curry or a bowl of raita (the recipe is on!

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