Spinach Paratha

 


Palak parathas in the making, showing their various stages. 

Lunch can be parathas and curd, dal rice, a salad/koshimbir. Or this can be your breakfast/brunch.
Blanched the palak, once cool made a paste with ginger, garlic, and green chili. Added salt, one measure wheat flour, half measure jowar and half measure ragi flours. You can take only whole wheat or any flour/s of your choice. Kneaded a soft dough, applied oil in the end. Let it rest for 10 minutes. Rolled parathas. Roasted with oil on both sides. Served with curd/pickle.

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