Spinach and Baby Corn Parathas Video by Tarla Dalal Video by Tarla Dalal
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Spinach And Baby Corn Parathas Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
10 Mins
Total Time
20 Mins
Makes
3.00 parathas
Ingredients
For The Dough
3/4 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)
1/2 cup finely chopped baby corn
1 1/2 tsp oil
1 tsp finely chopped green chillies
salt to taste
Other Ingredients
oil for greasing and cooking
For Serving
Method
For the dough
- Combine all the ingredients, mix well and knead into a soft dough using enough water.
- Allow the dough to rest for at least 30 minutes. Keep aside.
For the spinach and baby corn filling
- Heat the oil in a broad non-stick pan, add the baby corn and sauté on a medium flame for 2 to 3 minutes.
- Add the green chillies, spinach and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Divide the stuffing into 3 equal portions and keep aside.
How to proceed
- Divide the dough into 3 equal portions and roll out one portion of the dough into a circle of 150 mm. (6”) diameter circle.
- Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle.
- Heat a non-stick tava (griddle) and cook the parathas on a medium flame for 3 to 4 minutes, using a little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 2 and 3 with the remaining dough and filling to make 2 more parathas.
- Serve immediately with pickle. .
See step by step images of Spinach and Baby Corn Parathas
