So decided to prepare ONLY PARATHAS....Palak Parathas to be precise. To be had with a bowlful of homemade curd with a sprinkling of masalas!
So here goes the recipe for the Palak Paratha :
A. For the Dough:
* Ata / whole-wheat flour - 2 cups
* Salt - a pinch
* Water to knead
B. For the Palak/Spinach filliing:
* Jeera / Cumin seeds- 1 tsp
* Hing/Asafoetida - 1/2 tsp
* Red chilli powder - 1/2 tsp
* Black pepper powder - 1/2
* Salt to taste
* green Chillies - chopped finely (optional)
* Spinach - 12 small bunches ; washed and chopped finely
* Oil - for frying the Palak filling & for frying the Parathas
* Ata for rolling the parathas
2. Cover and keep aside for about 15 minutes till you prepare the Palak filling
3. Heat oil in a wok. Add all ingredients at 'B' except the chopped Palak
4. Fry for 5-10 seconds on medium
5. Add the palak.
6. Increase the flame to high and stir the palak and keep frying for around 7-8 minutes or till the water has evaporated. Lower the heat and continue frying till the palak is a devoid of most of water. Take off the flame and cool it.
7. Divide the cooled Palak filling into 10 parts.
8. Like in making roti/paratha, pinch of balls off the dough, roll them into smooth balls.
9.Roll them into small rotis, place the palak filling in the centre. Fold up the small roti with filling in centre into a bowl and finally seal it and again roll into ball. Repeat this with all the 10 balls.
10.Keep the stuffed balls for about 5 minutes and then start rolling the parathas
11. Take an iron tawa and heat it. Place each paratha on the tawa and turn it around. Smear some oil/ghee (I used oil) on each side by flipping the paratha
*When serving, smear each paratha with a small spoonful of hot ghee.
*I served the Parathas with homemade curd with a sprinkling of black salt, chilli flakes and roasted and ground Jeera powder
Note : I made 10 parathas using the above measurements and a small quantity of dough (for 1 and 1/2 rotis) was extra