SPINACH STUFFED PARATHAS

Preparation Method :

• Filling: Heat a non-stick saucepan, add fresh spinach with little water and cook for about 3-5 minutes or until completely wilted.
• Drain and refresh under cold water. Squeeze out all the excess liquid and finely chopped.
• Heat the oil in a non-stick frying pan and gently sauté the garlic, ginger and cumin for a minute or two.
• Add the spinach and heat through, dry off any excess moisture. Taste and adjust the seasoning. Allow to cool.
• Put the flour in a bowl and make a well in the centre. Slowly mix in enough water to make a soft but dry dough.
• Knead well at least for about 20-30 minutes or until the dough is fairly elastic and forms into a ball.
• Keep the dough covered with a damp tea towel. Divide the dough into equal size balls and knead again to get a smooth tight ball.
• Flatten slightly and dip both sides with the flour. Roll out into a disc.
• Mound a spoonful of the filling in the centre. Gather the edges of the paratha and bring them up and pleat them over the filling to form a parcel.
• Seal the paratha. Dip it in flour, flatten it a little, and gently roll it using a rolling pin. Make the remaining parathas.
• Heat a griddle and place one paratha on to the hot surface. Cook the paratha for about 1-2 minutes or until the underside has a few brown spots.
• Turn over and spread little oil over the surface of the paratha. Repeat it on the other side or until cooked on both the sides.
• Repeat with the remaining dough. Serve with Raita.