Corn and Spinach Paratha
by Tarla Dalal
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Added to 270 cookbooks
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Popeye would've loved this one !
- For the dough, mix all the ingredients and add enough water to make a soft dough.
- Divide the dough into 10 portions and roll out each portion into very thin 150 mm. Diameter rounds.
- For the spinach corn stuffing, heat the oil and fry the onions for 1/2 minute. Add the green chillies and fry again for a few seconds.
- Add the spinach and cook for 2 minutes. Drain the water, if any.
- Add the corn and salt.
- To proceed, cook each roti on a tawa (griddle) very lightly for a few seconds.
- Put a portion of the stuffing in each paratha and fold into a semi-circle. Arrange on a greased baking tray.
- Brush the parathas lightly with butter or oil and bake in a hot oven at 200 degree c (400 degree f) until light pink in colour (about 5 minutes). Alternatively, cook on a tawa (griddle) on both sides and brush lightly with butter or oil. Serve hot.
- Goodness Guide :
- Did you know that refining cereals can drastically alter the content and proportions of protein, vitamins and minerals?
- Whole cereals are rich in zinc as well as iron and thus help prevent hair loss.
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