|Silver Beet Paratha|
Isn't it always good to have some friendly neighbours as in country style living......??
And even better when they have got a wonderful vegetable garden... :)
Last day I got some Silverbeet Spinach leaves fresh from my neighbour's garden...She had plenty of them and shared a few with me...
Now having people at home with not much of love for spinach varieties, I had to find some other way of getting them into their tummies.
So instead of plain Rotis for dinner, yesterday I tried these Parathas....Though my son was a bit reluctant in the starting to try the "green chappathi" as he called it, instead of his usual "white chappathi", I managed to make him eat with home made dates spread , the recipe for which will be coming soon....
We enjoyed having this healthy parathas with cauliflower curry and it was truly delicious...You can have it just with some curd and pickle...Should try that combination next time, as there wasn't really any need for a curry to go with it..
I didnt forget to share a few parathas with my neighbour lady too...She was so happy to see the "Green Indian Bread" as she had called it...
Now here goes the recipe...
- Whole Wheat flour / Atta - 2 1/2 cups
- Silverbeet leaves chopped - about 2 cups
- Oil - 1 Tbsp
- Salt - 1 tsp
- Red Chillie Powder - 1/2 tsp
- Cumin seeds - 1 tsp
- Turmeric powder - a pinch
- Heat a wide mouthed pan [ just to give enough room for the leaves] and add oil. Once hot, add the chopped leaves and saute them till they are tender. It takes about 5-8 mins. You can see them getting reduced in volume.
- Allow it to cool and then blend it in a mixer to a smooth paste.
- Take the wheat flour in a mixing bowl and add the leaf paste along with the rest of the ingredients and mix well to make a smooth dough. No need of any water here.
- Add more flour if needed depending on the amount of leaves you have, to get the right consistency to roll them out later.
- Keep it aside for 1/2 hr just to make the dough softer.
- Make small balls from the dough and flatten them out using a rolling pin. Dust with some flour to help rolling out.
- Toast them on a flat pan with ghee or oil applied. Flip over to get both sides done.