SPINACH PAROTTA by Lakshmi Ragu

Ingredients

Wheat Flour- 2cups
Baby Spinach(as required)
Red chilli Flakes
Cumin seeds-1tsp
Oil-2Tbsp
Hing(as required)
Salt(as required)

Preparation for Spinach Stuffing
1. Place a fry pan on stove and keep it in Medium heat
2. Pour the oil in fry pan and heat up
3. Add Cumin seeds,hing and Red chilli Flakes to the pan.
You can also add little bit of salt, if u need
or else u can have sufficient amt of salt in dough itself.
4. Clean the Spinach in cold water, drain it and add to the Pan.

Fry the Spinach. Fry it till the water evaporates and put it in a plate to cool down


Preparation for Stuffed Parotta
1. Prepare the dough as you prepare for chapathi
2. Make small balls from the dough
3. Roll it to small circle, place the spinach stuffing in center & wrap it
4. Repeat the same for number of Parottas as you want to prepare.
5. Keep them aside for 2-3 minutes
6. Then roll the roti dough applying the pressure slightly, Make sure the spinach stuff doesnot come out
7. Place the roti in hot Tawa, apply oil as required.
8. Keep the hot Parottas covered in a wet cloth/foil wrapper until served
9. Serve it with Raitha (Curd, chopped Onions, chopped Green Chilli, Salt, Cilantro)