Ingredients:
1 bunch of Spinach leaves / Palak soppu
3 cup Wheat flour
4-5 Green Chilly
2-3 tsp Kasuri Methi
4-5 Coriander leaves
Salt to taste
Pinch of Pepper powder
Pinch of Turmeric powder
Butter / Ghee / Oil
Recipe:
Wash spinach leaves, coriander leaves and keep it aside for about 5 mins to dry. Finely chop spinach leaves, coriander leaves and green chillies.
Add this chopped leaves in a pan/vessel, turmeric powder, pinch of salt and fry them for about 2-3 mins.
Mix wheat flour, 2-3 tsp hot oil/ghee, salt, fried spinach leaves, pepper powder, kasuri methi and knead the dough by adding sufficient amount of warm water.
Take little amount of dough and make a round ball. Roll the ball like chapathi using sufficient amount of dry wheat flour as shown in the picture below.
Heat the tava and cook the parata by putting butter/ghee/oil on both the sides of parata.
Serve hot along with any palya/ curry /curd masala (Add 1 cup of curd, salt, pinch of chunky chat, pinch of pepper powder in a bowl and mix them well). The above mentioned ingredients will serve 12-15 spinach paratas.
1 bunch of Spinach leaves / Palak soppu
3 cup Wheat flour
4-5 Green Chilly
2-3 tsp Kasuri Methi
4-5 Coriander leaves
Salt to taste
Pinch of Pepper powder
Pinch of Turmeric powder
Butter / Ghee / Oil
Recipe:
Wash spinach leaves, coriander leaves and keep it aside for about 5 mins to dry. Finely chop spinach leaves, coriander leaves and green chillies.
Add this chopped leaves in a pan/vessel, turmeric powder, pinch of salt and fry them for about 2-3 mins.
Mix wheat flour, 2-3 tsp hot oil/ghee, salt, fried spinach leaves, pepper powder, kasuri methi and knead the dough by adding sufficient amount of warm water.
Take little amount of dough and make a round ball. Roll the ball like chapathi using sufficient amount of dry wheat flour as shown in the picture below.
Heat the tava and cook the parata by putting butter/ghee/oil on both the sides of parata.
Serve hot along with any palya/ curry /curd masala (Add 1 cup of curd, salt, pinch of chunky chat, pinch of pepper powder in a bowl and mix them well). The above mentioned ingredients will serve 12-15 spinach paratas.
3 comments:
Is it possible to make paranthas with "Basale soppu".We have plenty of them in our garden.
Ramya Bhat
I haven't tried Basale Soppu Paratas.
As Basale Soppu are very sticky in nature, the Paratas made from Basale Soppu will not taste good as Spinach Paratas.
I have tried basale soppu rotti out of rice.Use only beltige (raw dosa rice),basale soppu,onion,coconut etc.Tastes nice.You may pl. try.
Ramya
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