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.
Add all chopped vegetables except brinjal and colocasia roots in a vessel. Add salt, turmeric powder, jaggary, chilly powder, water and bring it to boil. After 5 mins add brinjal, colocasia roots and cook.
Add grated coconut, tamarind, red chillies, water in a mixer and grind it to smooth paste. (If it is frozen coconut add hot water while grinding.)
Once all the vegitables are cooked, add ground coconut masala and bring it to boil. Add salt and water if required.
Put curry leaves on top of the curry and add 1 tsp oil. Mix well before serving. It goes well with Rice/ Rotti / Chapathi.
