BREAKFAST NO.18. PALAK PARANTHA

RECIPE SUBMITTED BY
SHEERIN HABEEB,
KHARTOUM,SUDAN.

                            


Palak Parantha
Ingredients:
Palak (spinach) puree: 1 cup
Wheat flour: 2-3 cups
Salt: to taste
Water: ½ cup (if needed)
Oil: 1 cup (for both frying and applying it on dough)
Onions: 1 (finely chopped to very small pieces)
Green chilies: 1-2 (finely chopped)
Preparations:
Take large bowl; add palak puree, salt and wheat flour.
Mix well and make dough out of it. You can add water if u need.
Apply 2-3 spoons of oil on the dough. And keep it for 15 minutes before cooking or refrigerate to use it for next day.

To make the paranathas
Mix finely chopped onions and green chillies with little salt.
Make small balls out of the dough.
Now roll the palak wheat balls with help of a rolling pin to form very small round shaped rotis.
Now place a spoon of onion green chillies mixture to the roti and cover it with another round roti. Close the roti ends well to avoid mixture to come out while making paranthas.
Roll it again to form a bigger shaped parantha.
Do this same method with rest of the dough.
Now heat the tawa or flat pan. Cook the paranthas using little oil and fry both the sides well (you can also use ghee or butter).
Palak paranthas are ready.
Side dishes can be simple raitha, any veg or non-veg gravy.