Hariyali Parathas

• 2 cup wheat flour/atta
• 1 cup packed spinach leaves
• 1 tbsp ginger-chili paste
• 1 tsp salt
• 1 tsp carom seeds

For the Stuffing

• 1/2 cup freshly prepared paneer
• 1 tsp dried mango powder
• 1/2 tsp garam masala
• 2 tsp ginger chili paste
• 1 tbsp garlic paste
• 1/2 tsp red chili powder
• Handful of finely chopped coriander
• Salt to taste
• 6 tbsp Clarified butter or oil for pan frying the parathas

Method

Step 1

Wash the spinach leaves thoroughly and chop them finely.

Step 2

Boil about half cup of water in a pan and add the spinach leaves into it. Cover and cook for a minute. Turn off the heat and let it cool. Churn it in a grinder with little water to make a spinach puree.

Step 3

For the stuffing, add all the ‘for the stuffing’ ingredients in a bowl and mix well using your fingers.

Step 4

To prepare the dough for the parathas add atta, ginger chili paste, carom seeds and salt in a bowl and use the spinach puree to form the dough. Use more water if needed. Cover the dough and leave it aside for 15 minutes.

Step 5

Once the dough has rested, make 8 equal sized balls out of it.

Step 6

Roll a dough ball into 4″ inch diameter. Use dry flour as needed. Add about 2 spoonful of the filling. Bring the edges of the rolled dough in the center and seal it.

Step 7

Roll it again into 6 to 7 inch diameter and cook it on both sides till light golden on a tawa using oil/ghee.

Step 8

Repeat it with the rest of the dough balls.

Step 9

Serve warm with curd, ketchup or green chutney. Enjoy!

Nutritional Information

Tip: Instead of paneer filling, you can also go for potato-peas filling in the parathas.

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