Whole-Wheat Spinach Parathas
-
- Prep time
- 1 hr
-
- Cook time
- 10 min
-
- Servings
- 8 Servings
-
- Serving size
-
1 paratha
Ingredients
-
water
- 2/3 cup
- 2/3 cup
-
-
ground cumin
- 1 tsp
- 1 tsp
-
-
whole-wheat pastry flour (divided)
- 2 cups plus 1 tbsp
- 2 cups plus 1 tbsp
-
-
amchoor (mango) powder
- 1/2 tsp
- 1/2 tsp
-
-
baby spinach (chopped)
- 1 cup (tightly packed)
- 1 cup (tightly packed)
-
-
fine sea salt (divided use)
- 1/2 tsp
- 1/2 tsp
-
-
sunflower oil (divided use)
- 3 tsp
- 3 tsp
-
-
grated fresh ginger
- 1 tbsp
- 1 tbsp
-
-
ajwain seeds
- 1 tsp
- 1 tsp
-
-
green chile (seeds discarded, finely minced)
- 1
- 1
-
Recommended for You
-
Parathas de espinacas integrales
1 hr10 min8 -
Curried Quinoa With Butternut Squash And Chickpeas
15 min30 min10 -
Casamiento de Quinua y Frijoles
10 min33 min8
Directions
-
Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.
-
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.
-
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.
-
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.
-
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.
-
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.
-
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.