Stuffed Makai Palak Parathas ( Know Your Flours )
by Tarla Dalal
Added to 120 cookbooks
This recipe has been viewed 29571 times
Stuffed makai palak parathas, used in combination with makai ka atta makes a delectable variation of the traditional makai ki roti. It is traditionally served with butter but can be served with pickle and curds too.
- Combine all ingredients together in a bowl and knead into a soft dough using enough water. Keep aside.
- Knead again using oil till smooth and divide the dough into 4 equal portions.
- Roll out each portion into 100 mm. (4") diameter circles using a little wheat flour for rolling.
- Divide the stuffing into 4 equal portions and keep aside.
- Place a dough circle on a clean, dry surface and place one portion of the stuffing in the centre, fold the edges over the stuffing to make a square.
- Press it lightly to seal the stuffing, flatten the dough and roll out again into a square of 125 mm. (5") using a little flour for rolling.
- Heat a tava (griddle) and cook the paratha on both sides, using a little oil till both sides turn golden brown in colour.
- Repeat with the remaining ingredients to make 3 more parathas. Serve hot with a dollop of butter.
- In the dough, instead of spinach, you can add chopped greens like shredded cabbage, fenugreek leaves etc for a variation.
- One can add tofu and mint in the stuffing instead of paneer.
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