Indian
Indian - Breads and Flatbreads
Palak Methi Stuffed Paratha
Chef's Menu Description
Simmered in a vibrant, velvety purée of fresh garden spinach, garlic, and warming spices, finished with a knob of butter.
Ingredients
- • 2 cups whole wheat flour (atta)
- • 1 cup finely chopped spinach leaves (palak)
- • 1/2 cup chopped coriander leaves
- • 2 green chilies, minced
- • 1 tsp grated ginger
- • 1/2 tsp turmeric powder
- • 1/2 tsp salt
- • 2 tbsp oil, plus extra for cooking
- • 1/2 cup water, as needed
Preparation Steps
1
Phase 1
Combine the flour, spinach, coriander, green chilies, ginger, turmeric, and salt.
2
Phase 2
Add the oil and enough water to form a soft dough; rest 20 minutes.
3
Phase 3
Divide the dough into equal balls.
4
Phase 4
Roll each ball into a 6-inch circle.
5
Phase 5
Cook on a hot tawa with a little oil until golden spots appear on both sides.
6
Phase 6
Serve hot with yogurt or butter.