Spinach Potato Parata

Ingredients:

Spinach 2 Cups Packed
Potato 1 Medium
Wheat Flour 1 1/2 Cups
Green Chiles 1 – 2
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Wash and chop spinach leaves.
Peel, wash and grate the potato.
Remove stems and wash and finely chop the green chiles.

Heat quarter tsp of oil in a pan, add mustard seeds and cumin seeds.
When mustard seeds start spluttering, add chopped green chiles and grated potato and fry briefly.
Stir in chopped spinach and salt and cook covered for few minutes.
Uncover, cool the mixture to room temperature and divide into 4 portions.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.
Take each portion of wheat dough, press it a little to form a small disk.
Take around a big spoon full of cooked spinach potato mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.

Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove spinach potato paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot spinach potato paratha with mango pickle and with any raita of your choice.

Notes: Adjust the thickness of the paratha according to one’s preference.

Suggestions: If the paratha is not cooked properly, put it back on low heat and cook till its done. If the stuffing tends to come out while rolling the dough, apply a thin patch of wheat dough to cover. Or make sure to stuff just enough stuffing so it doesn’t come out.

Variations: You can also add boiled potato to the spinach mixture instead of the raw potato.