| 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.
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