Whole-Wheat Spinach Parathas

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- Prep time
- 1 hr
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- Cook time
- 10 min
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- Servings
- 8 Servings
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- Serving size
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1 paratha
Ingredients
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water
- 2/3 cup
- 2/3 cup
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ground cumin
- 1 tsp
- 1 tsp
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whole-wheat pastry flour (divided)
- 2 cups plus 1 tbsp
- 2 cups plus 1 tbsp
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amchoor (mango) powder
- 1/2 tsp
- 1/2 tsp
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baby spinach (chopped)
- 1 cup (tightly packed)
- 1 cup (tightly packed)
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fine sea salt (divided use)
- 1/2 tsp
- 1/2 tsp
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sunflower oil (divided use)
- 3 tsp
- 3 tsp
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grated fresh ginger
- 1 tbsp
- 1 tbsp
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ajwain seeds
- 1 tsp
- 1 tsp
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green chile (seeds discarded, finely minced)
- 1
- 1
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Directions
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Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.
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Preheat a cast iron griddle or flat skillet over medium-high heat. Place one piece of dough in the skillet. Cook for about 1 minute, or until it begins to bubble.
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Turn the paratha. Brush with ¼ tsp of the remaining oil. Continue cooking for about 3–4 minutes per side, turning as necessary, until the edges are brown on both sides. Using a flat spatula, press the middle of the paratha as it’s cooking so it cooks evenly.
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After the standing time, knead the dough once again. Shape into 8 balls. Lightly dust your work surface with the remaining 1 Tbsp flour. Using a rolling pin, flatten each dough ball so it’s 6 inches in diameter.
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In a heavy-bottomed pan, heat 1 tsp oil over medium-high heat. Add the ajwain seeds, gingerroot, and chile. Cook for about 1 minute, stirring frequently.
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Add the spinach and ¼ tsp salt. Cook for 3 minutes, or until the moisture released from the spinach is absorbed and the base becomes dry. Add the amchoor powder and cumin, stirring well. Remove from the heat. Set aside to cool.
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To make the dough for the paratha: mix 2 cups flour and the remaining ¼ tsp salt in a shallow dish. Add the spinach mixture to the flour mixture. Add water, little by little, to form a smooth dough (similar to the consistency of a pizza dough). Knead the dough until smooth. Transfer to a glass bowl. Cover with a damp towel. Set aside for 30 minutes to an hour at room temperature.