This Parantha is a shallow fried flatbread made with chopped spinach. You will see an unusual ingredient breadcrumbs added to the dough. It's been included to make soft parantha without adding extra oil to the flour when making the dough. I am sure this little tip will be helpful for all calories watchers.
It goes very well with coriander and mint chutney, pickle, raita and kadhi (yogurt broth). It can also be eaten just like this as it is flavored with ginger garlic and other spices. It is healthy and a great way to feed green leafy vegetables to children.
Yields: 3 medium size paranthas
- Wheat flour - 1/2 cup
- Gram flour (besan) - 1/4 cup
- Bread slice - 1 no.
- Ginger garlic paste - 1 teaspoon
- Turmeric - 1/4 teaspoon
- Asafoetida (heeng) - a pinch
- Garam masala - 1/2 teaspoon
- Salt - 1 teaspoon
- Spinach - 1/2 cup
- Oil - 2 teaspoon
- Lemon juice - 2 teaspoon
- Water for kneading - 1/4 to 1/8 cup
- Oil for roasting the paranthas -
Grind the bread slice in a grinder to make breadcrumbs.
Wash the spinach and chop it finely.
Mix wheat flour, gram flour, breadcrumb, ginger garlic paste, garam masala, turmeric, asafetida, salt, oil 2 tsp., spinach, and lemon juice. Combine them all well.
To this mixture add 1/8 cup of water to moisten the flour. Start kneading, if required add 1/8 cup water more and knead well till you get the soft smooth dough. Let it rest for 10 mins.
Now heat the skillet and divide the roll into three rounds. Roll the rounds into a disc, smear it with little oil and fold it by bringing one side of the round 1/3 towards the center, then the other side will fold over it, apply little oil to it. With its longer side facing you, fold the small side again by bringing one end towards the 1/3rd inside and then the other end over it. It will look like a small square.
Dredge it into dry flour and roll in a square not too thick or thin. Put it on a hot skillet. Keep the flame medium low. After few seconds or a minute lift the parantha a little to see if small brown speckles are formed. If they have, then turn the parantha upside down. Apply oil all over it and gently press it with a flat spoon for a better cooking.
Turn it again so that the lower side faces up and apply little oil over it too and press it a bit with a flat spoon. Then again turn it. The side which is up will have slightly whitish color and reddish brown specks. This means that the parantha is ready. Take it off the skillet and store it this way:
- Take a flat round container, slightly larger than the size of the paranthas you are making. Line it with a thick kitchen towel, your chapatti container is ready, please transfer the hot parantha directly from skillet onto to this and keep stacking others over it. Do not close the lid of this container till paranthas cool down to warm temperature. For any reason, if you need to shut the box when paranthas are very hot then cover the topmost one with a thick kitchen towel first. This will prevent the parantha from getting soggy by condensation caused due to the heat inside the container.
- I like this second style, for this, you take a large plate, put a small bowl on it. The bowl needs to be little smaller than the paranthas. When they are ready take them directly from the skillet and put it over this bowl. This prevents sogginess and also retains the fresh look of the parantha. Later these paranthas can be stored in the chapatti container lined with thick kitchen towel. This is how my grandmother used to do it as at that time people didn't use kitchen towels.