Ingredients:
1 recipe paratha dough (refer introduction
1 cup fenugreek (methi leaves) cleaned & finely chopped
1 tsp. red chilli powder
1/2 tsp. chat masala
salt to taste
2 tbsp. plain flour
oil to shallow fry
Method
- Fenugreek leaves must be towel dried well.
- Or else the filling will ooze out and make rolling difficult.
- Mix all dry ingredients together.
- Roll a lump of dough as for paratha.
- Spread some spinach over it.
- Sprinkle some dry mixture all over.
- Make a tight swiss roll. Now twist into a coil.
- Press together and reroll to full size.
- Shallow fry as given in introduction.
- Serve hot.
Making time: 25 minutes
Makes: 7-8 parathas
Shelflife: Best fresh
Green leafy Veg
Index
