Spring onion and Spinach Paratha

This Spring onion and Spinach paratha is very healthy and very tasty recipe. This paratha has very good flavour from spring onions and greeny spinach. Its perfect for lunch, breakfast and dinner time. It is simple to prepare. Some people does not like leafy vegetables or some don't like its colour. This paratha is just perfect for those people since they can't find the colour and most important is very healthy recipe. Let's see the recipe now.....

Ingredients:

Atta or chapathi flour- 1.5 cups

Salt- 1 tsp

Chilli powder- 1/2 tsp

Oil- 1tsp

Water- as required to make soft dough. (Preferred warm water).

Spring onion- 1/2 cup

Spinach-1/2 cup

Jeera- 1/2 tsp

Hing- pinch

Daniya powder- 1 tsp

Lemon juice- 1tsp

Besan flour- 1tsp (Optional)

All you need: A skillet, spatulla, Mixing bowl, Microwave safe bowl, Rolling pin and Rolling surface.

Preparation time: 30mts (Maximum)

Serves: 2 people (made 8 paratha's for this measurement).

Preparations:

1. Nicely sieve the atta flour, add salt, oil (1/2 tsp), mix all the dry ingredients together, add warm water little by little and mix the flour well and make a tough dough out of it.

2. Now cover the dough with wet tissue paper or cloth and rest it about 30mts or minimum 15mts.

3. Wash and chop the spinach and spring onion very finely.

Method:

1. In a microwave safe bowl, add 1/2 tsp of oil, jeera, salt, chilli powder, hing , Daniya powder and mix well and microwave abt 1mt.

2. Add chopped spinach and spring onion leaves, lemon juice and mix well and microwave abt 3 to 4mts or till the time all the water gets evoporated.

Tip: The chopped leafy vegetables loose out the water when you add salt to them. So all the water has to be evoparated. Otherwise you can't make parathas. Or you can fry them in a pan by adding all the ingredients and chopped leafy greens, and still if water won't get evoparated you can also sprinkle some (1tsp) of besan flour so the mixture gets thickened.

3. Now the filling is ready, let it get cooled to room temperature. Divide them into equal parts and keep aside.

4. Now kneed the dough well, divide into equal no.of parts as filling balls.

5. Now on the rolling surface, sprinkle some of the atta flour, take the atta dough and make a small puri sized (2cm) chapathi, put filling ball at the center, close all the sides and do proper sealing and rest it aside for 5mts. Meanwhile repeat the same process and prepare all the fillinng atta balls.

6. Heat the skillet on medium to high flame, meanwhile sprinkle some atta flour and take rolling pin and roll the prepared ball as paratha (these parathas are little thicker than the regular chapathi), take care that the filling won't come out.

7. Roll all the parathas and fry them on skillet till golden brown colour on both sides and adding either butter, ghee or oil.

8. Serve them with any pickle, chutney or raita or paneer curry.

The yummy spinach and spring onion paratha's are ready to eat.

Tip:

1. The filling won't comeout if you seal the atta ball properly and rest the prepared ball about 5mts.

2. The filling should not be liquidy or saggy. If it is loose or watery, then you can't roll the paratha.

3. You can eat paratha as it is also.

This paratha can be made in many different ways. But this is the best way to prepare. You can also add grated carrots or mashed potatoes or grated cauliflower and make parathas.

Please let me know your valuable suggestions on this recipe. Thank you. Bye.