To prepare a delicious spinach paratha, start by blending the spinach into a fine paste, being careful not to add water to preserve the intensity of the flavor. In a separate bowl, combine the flour with spices: coriander, cumin, red chili powder, asafoetida (if you want an extra kick), garlic paste, turmeric, and salt. Add the spinach paste, including the liquid that resulted during blending. Mix the ingredients well until a homogeneous mixture is formed.
Begin to incorporate the ghee, mixing continuously. If you notice that the dough does not bind, you can add a little water, while if it becomes too soft, add flour. Knead the dough for 5-8 minutes until you achieve an elastic, smooth, and medium-soft texture. Once the dough is well kneaded, grease it with a little oil, cover it with a bowl, and let it rest in the fridge for 2-3 hours. If you are in a hurry, you can leave it covered with a towel at room temperature for 20-30 minutes.
After the dough has rested, take it out onto a lightly floured surface and divide it into equal portions, each the size of a golf ball. Form smooth, crack-free balls between your palms, keeping them covered afterward. Using a rolling pin, roll each ball into a round sheet with a diameter of 12-15 cm and a thickness of 5-6 mm. Brush each sheet with oil, sprinkle a little flour, and fold it in half to form a semicircle. Repeat the process of oiling and sprinkling flour, then fold the sheet again to obtain a triangle.
Continue rolling the triangles until they reach a thickness of 2.5-3 mm. Stack them, interleaved with parchment paper, to prevent sticking. Heat a pan, preferably cast iron, and add the first paratha. Let it fry until it puffs up, then flip it and immediately brush the top with ghee. Continue frying for another 30-45 seconds, brushing again with ghee and flipping it.
The paratha should become crispy, with brown spots on both sides. Once you have fried all the parathas, keep them warm in a covered pot or wrapped in foil to stay soft. They can be stored until the next day without drying out. Serve them hot, plain or tearing pieces to dip in yogurt or sour cream, which will be served in a separate bowl. Parathas pair perfectly with raitha and Aam Ka Achaar (pickled mango) or Andhra (pickled tomatoes), providing a rich and flavorful culinary experience.
Begin to incorporate the ghee, mixing continuously. If you notice that the dough does not bind, you can add a little water, while if it becomes too soft, add flour. Knead the dough for 5-8 minutes until you achieve an elastic, smooth, and medium-soft texture. Once the dough is well kneaded, grease it with a little oil, cover it with a bowl, and let it rest in the fridge for 2-3 hours. If you are in a hurry, you can leave it covered with a towel at room temperature for 20-30 minutes.
After the dough has rested, take it out onto a lightly floured surface and divide it into equal portions, each the size of a golf ball. Form smooth, crack-free balls between your palms, keeping them covered afterward. Using a rolling pin, roll each ball into a round sheet with a diameter of 12-15 cm and a thickness of 5-6 mm. Brush each sheet with oil, sprinkle a little flour, and fold it in half to form a semicircle. Repeat the process of oiling and sprinkling flour, then fold the sheet again to obtain a triangle.
Continue rolling the triangles until they reach a thickness of 2.5-3 mm. Stack them, interleaved with parchment paper, to prevent sticking. Heat a pan, preferably cast iron, and add the first paratha. Let it fry until it puffs up, then flip it and immediately brush the top with ghee. Continue frying for another 30-45 seconds, brushing again with ghee and flipping it.
The paratha should become crispy, with brown spots on both sides. Once you have fried all the parathas, keep them warm in a covered pot or wrapped in foil to stay soft. They can be stored until the next day without drying out. Serve them hot, plain or tearing pieces to dip in yogurt or sour cream, which will be served in a separate bowl. Parathas pair perfectly with raitha and Aam Ka Achaar (pickled mango) or Andhra (pickled tomatoes), providing a rich and flavorful culinary experience.
Ingredients
For about 20 pieces - 3 cups of whole wheat flour - 500-1000 g fresh spinach - 1 teaspoon ground coriander - 1 teaspoon cumin powder - 1/2 teaspoon red chili powder - 1/4 teaspoon asafoetida powder, optional (you can substitute with 2 cloves of garlic, crushed) - 1/2 teaspoon turmeric powder - 3 tablespoons ghee / butter, melted and cooled - a little water, as needed for the dough - salt, to taste - oil - ghee (clarified butter), for frying parathas - yogurt / sour cream, for serving, optional