SPINACH PARATHA (PALAK PARATHA)

Ingredients:

• Wheat flour/Chapathi flour - 1 cup
• Spinach/Palak (finely chopped) - 1 cup
• Coriander powder - 1/2 tsp
• Cumin powder - 1/2 tsp
• Asafoetida/hing - pinch (optional)
• Salt -  pinch
• Milk - 1/2 cup
• Water - as required
• Oil - to pan - fry the parathas

Method:

• Mix the spinach/palak in wheat flour with all the other ingredients, taste and adjust the seasonings.
• Add milk and very little water, and make a soft dough (If needed more water)
• Knead the dough for 5-6 min.
• And rub a few drops of oil on to the smooth dough to prevent drying.
• Set the dough, Keep it aside and cover it with a wet cloth. Let the dough rest for at least 15-20 min.
• Divide the dough into equal-sized portions.
• Dip the balls into dry flour to prevent it from sticking to surface while rolling.
• Roll each ball into a round circle. Keep dusting lightly with flour to avoid sticking the dough to the rolling surface.
• If you want layered, flaky parathas instead, Roll the dough ball into a circle, spread 1/4 tsp of oil, Fold into half and then fold one more time to get a triangle.
• Dip into dry flour once more and roll it into a thin triangle.
• Now heat a pan/tawa/griddle in high flame then turn into medium flame so the paratha doesnot burns.
• Now fry the paratha both sides by spreadind a few drops of oil until golden spots appears.
• Serve hot with Yogurt/curd and pickle.