Spinach and Potato Parathas

As a child I remember coming home from school, throwing my shoes off and blazer and running into the kitchen where my mum was always found. She would be at the kitchen stove cooking these amazing mouth watering parathas.The kitchen would be filled with a smoky haze from the griddle, her arms dusted in flour as she magically rolled one paratha after another to simple round perfection. The fillings would vary from season to season but the spinach and potato parathas were always a regular. I devoured these hot and spicy paratha straight from the griddle served with sweet, tangy yoghurt and her home made mango pickle. You didn't need anything else with these. They were heaven on a plate.I am sure my mother felt secretly satisfied with a glee of triumph that she had won the battle of feeding her children the dreaded spinach!

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Spinach and Potato Parathas

by Nayna Kanabar July-31-2015

Indian flatbreads stuffed with spicy spinach and potato mixture.

Ingredients:

• 3 medium Boiled potatoes
• 1 cup Blanched spinach
• 1 teaspoon chilli paste
• 1 teaspoon ginger paste
• 1 teaspoon lemon juice
• 1.5 teaspoons salt
• 1/2 teaspoon Turmeric
• 240 g Plain all purpose flour
• 90 ml Sunflower oil
• 90 ml water
• 60 g Plain flour for rolling

Method:

1. In a bowl add the flour, 1/2 teaspoon salt, 1 tablespoon oil and make a soft dough adding a little water at a time.2. Cover the dough with a damp cloth and keep aside.3.Finely chop the blanched spinach and add it to a large bowl.4. Using a potato masher, mash the boiled potatoes and add them to the spinach.5.Add the salt, green chillies, ginger, lemon juice and turmeric powder and mix all the ingredients together ensuring there are no lumps of potato.

6. Divide the mixture into 8 golf sized balls and keep them aside.7. Knead the dough and divide it into 8 parts.8. Roll out a 3 inch diameter circle of one of the dough balls and place a potato ball in the centre of it.9. Gather the dough around the potato ball to encase it and pinch the dough ends together to seal them.10. Slightly flatten out the potato encased dough ball and dip it in flour. Very gently roll out a 7 inch circle with it.11.Heat a frying pan on medium heat and then gently place the rolled paratha on it for 1 minute.12. Flip the paratha with a spatula and brush this top side with some oil and allow underside to cook for 1 minute or until brown spots appear.13. Flip the paratha so that the oiled side is down and cook for 1 minute until brown spots appear.14.Brush some  oil on the top side and flip the paratha and to cook the second side for one minute until brown spots appear.15. Transfer the paratha to a plate and repeat procedure for rest of dough.

Details

Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Yield: 8 parathas