Spinach paratha

I love spinach and find every opportunity to sneak them in the dishes I make. But there aren't much curries with spinach that can go well with roti...I can think of spinach dal, palak paneer and their variations with aloo, chickpeas, sweet corn but not many others. When I'am in no mood to make these elaborate sides, the recipe given below will fit my bill exactly...Spinach Paratha! Combine spinach with some basic spices, wilt them, puree and then combine with your chapati flour and prepare the way you do your regular roti or parotha. Serve with some raitha and pickle, a healthy meal is ready in minutes!

Ingredients

1 cup wheat flour 

1/4 cup yoghurt

For spinach puree

1 small bunch of spinach (chopped roughly)

1 ts cumin seeds

3 garlic cloves

1 green chillies, 2 red chilli

1/4 ts turmeric

Pinch of hing

Preparation

Add little oil in a kadai. Once hot temper oil with cumin seeds, green chilli, red chilli, hing and turmeric. Then add the crushed garlic cloves. Once garlic turn slight brown, add the chopped spinach leaves. Spinach leaves will wilt by itself without the need of water. Add enough salt. Once the spinach is wilted and cooked, allow them to cool. Then transfer them to a blender and blend to a coarse paste giving only a few pulses.

Add the pureed spinach and yoghurt to the wheat flour. Yoghurt is added to give softnees to the paratha. Mix everything well and add water if needed. Make small balls out of the flour and roll them out as a roti, regular paratha or lacha paratha. I made mine as a triangular layered paratha. Smeared with ghee/ butter, it is yummy by itself without the need for any sides.