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Spinach and Baby Corn Parathas


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Added to 145 cookbooks
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These parathas has a high nutritional value as whole wheat flour and baby corn are both good sources of energy and proteins. In addition, spinach adds to the wealth of their iron, folic acid and vitamin A content. These nutritious parathas are ideal to be packed in your kid's lunch box. They can also be served at parties with spicy pickles like garlic pickle or with a sweet and spicy vegetable pickle.

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Makes 6 parathas.
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Ingredients



For the dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For the spinach and baby corn filling
1/2 cup blanched spinach (palak), drained and finely chopped
1/2 cup finely chopped baby corn
1 tsp green chillies, finely chopped
1 tsp oil
salt to taste

Other ingredients
oil for cooking

Method

    For the dough

    1. Combine all the ingredients and knead into a soft dough using enough water. Knead well.
    2. Divide the dough into 6 equal portions. Keep aside.

    For the spinach and baby corn filling

    1. Heat the oil in a pan, add the baby corn and sauté for 2 to 3 minutes.
    2. Add the spinach, green chillies and salt and mix well. Keep aside.
    3. Divide into 6 equal portions. Keep aside.

    How to proceed

    1. Roll out one portion of the dough into a circle of 75 mm. (3") diameter.
    2. Place one portion of the spinach and baby corn filling in the centre of the circle.
    3. Bring together all the sides in the centre and seal tightly.
    4. Roll out again into a circle of 150 mm. (6") diameter with the help of a little flour.
    5. Cook the parathas on a hot tava (griddle), using a little oil, unitl both sides are golden brown.
    6. Repeat with the remaining dough and filling to make 5 more parathas.
    7. Serve hot.
    RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
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