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PALAK LACHCHA PARANTHA WITH CHHUNDA
Preparation Time : 1/2 an hour
Cooking Time : 1/2 an hour Servings : 4
INGREDIENTS
Spinach spinach leaves
8-10
1 1/2 cups
to taste
1 teaspoon
as required
6 tablespoons
Preparation Time : 1/2 an hour
Cooking Time : 1/2 an hour Servings : 4
INGREDIENTS
Spinach spinach leaves
8-10
Whole wheat flour (atta) 1 1/2 cups
Salt to taste
Carom seeds (ajwain) 1 teaspoon
Milk as required
Ghee 6 tablespoons
METHOD
Take whole wheat flour in a bowl. Add salt, carom seeds and mix. Puree the spinach leaves smoothly. Add spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough. Rest the dough for about fifteen minutes. Divide the dough into equal portions and roll in dry flour. Roll out a portion into roti. Spread a little ghee and sprinkle a little flour. Give a slit on side upto the centre of the roti and start rolling from one side of the slit to reach the other side. Stand it upright and press lightly. Similarly use up the remaining dough. Rest them for about ten minutes. Roll out into slightly thick paranthas. Heat a tawa and place a parantha over it. Cook for a minute and flip over. Spread ghee and cook for a minute. Flip over again and spread some more ghee on the other side and cook till both sides are evenly cooked and crisp. Similarly make the remaining paranthas and serve hot with chhunda.
Take whole wheat flour in a bowl. Add salt, carom seeds and mix. Puree the spinach leaves smoothly. Add spinach puree to the flour and mix. Add sufficient milk and knead into a soft dough. Rest the dough for about fifteen minutes. Divide the dough into equal portions and roll in dry flour. Roll out a portion into roti. Spread a little ghee and sprinkle a little flour. Give a slit on side upto the centre of the roti and start rolling from one side of the slit to reach the other side. Stand it upright and press lightly. Similarly use up the remaining dough. Rest them for about ten minutes. Roll out into slightly thick paranthas. Heat a tawa and place a parantha over it. Cook for a minute and flip over. Spread ghee and cook for a minute. Flip over again and spread some more ghee on the other side and cook till both sides are evenly cooked and crisp. Similarly make the remaining paranthas and serve hot with chhunda.
