| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swiss | Bawarch5 | 1 | servings | |
INGREDIENTS
| 1 | Recipe paratha dough; (refer introduction | |
| 1 | c | Spinach cleaned & finely chopped |
| 1 | ts | Red chilli powder |
| 1/2 | ts | Chat masala |
| Salt to taste | ||
| 2 | tb | Plain flour |
| Oil to shallow fry |
INSTRUCTIONS
The spinach must be towel dried well. Or else the filling will ooze out and make rolling difficult. Mix all dry ingredients together. Roll a lump of dough as for paratha. Spread some spinach over it. Sprinkle some dry mixture all over. Make a tight swiss roll. Now twist into a coil. Press together and reroll to full size. Shallow fry as given in introduction. Serve hot. Making time: 25 minutes Makes: 7-8 parathas Shelflife: Best fresh Variation: Use chopped fenugreek leaves instead of spinach. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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