Spinach And Baby Corn Parathas Recipe

Ingredients

• 3/4 cup whole wheat flour (gehun ka atta)
• 1 tsp oil
• salt (namak) to taste
• 1/2 cup blanched spinach (palak)
• 1/2 cup finely chopped baby corn
• 1 1/2 tsp oil
• 1 tsp finely chopped green chillies
• salt (namak) to taste
• oil for greasing and cooking

Steps

1. Combine all the ingredients, mix well and knead into a soft dough using enough water.
2. Allow the dough to rest for at least 30 minutes. Keep aside.
3. Heat the oil in a broad non-stick pan, add the baby corn and sauté on a medium flame for 2 to 3 minutes.
4. Add the green chillies, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
5. Divide the stuffing into 3 equal portions and keep aside.
6. Divide the dough into 3 equal portions and roll out one portion of the dough into a circle of 150 mm. (6”) diameter circle.
7. Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle.
8. Heat a non-stick tava (griddle) and cook the parathas on a medium flame for 3 to 4 minutes, using a little oil, till it turns golden brown in colour from both the sides.
9. Repeat steps 2 and 3 with the remaining dough and filling to make 2 more parathas.
10. Serve immediately with pickle..