Black Cat
VIP
Ingredients:
For the dough
1 ½ cups roughly chopped spinach
½ tsp lemon juice
1 cup plain flour
1 cup whole wheat flour
salt to taste
1 tbsp ghee
To be mixed into a stuffing
¾ cup grated cauliflower
¾ cup crumbled paneer
2 tbsp finely chopped coriander
1 tbsp finely chopped green chillies
salt to taste
whole wheat flour for rolling
oil for cooking
Method:
1. Combine the spinach, lemon juice and 1 tbsp of water and blend in a mixer to a smooth purée. Keep aside.
2. Combine the plain flour, wheat flour, salt, ghee and the prepared spinach purée in a bowl and knead well to make a semi-soft dough using a little water.
3. Cover and keep aside for at least 10 to 15 minutes.
4. Divide the dough and stuffing into 6 equal portions.
5. Roll out a portion of the dough into a 150 mm. (6") diameter circle using a little whole wheat flour.
6. Place a portion of the stuffing on half of the circle and fold it over to make a semi-circle.
7. Heat a non-stick tava (griddle) and cook each paratha, using a little oil, till golden brown spots appear on both the sides.
8. Repeat steps 2 to 4 to make 5 more parathas.
9. Serve immediately with curds and pickle of your choice.
