Okay, the last one in the Spinach Pesto series, for now. Whole-wheat Spinach Pesto Paratha it is! Once again, the 5 year old polished off dinner without stalling or complaining. The butter is just for making the picture look a little pretty. We did not slather our parathas with butter, I promise! The husband ate it with some Maggi Tomato Chili Sauce. I ate mine with some onion-cucumber salad, perked up with a dash of chaat masala and a squeeze of lemon.
Ingredients: Yield - 4
- Whole Wheat Flour - 1 Cup plus some extra
- Spinach Pesto - 1/4 Cup (recipe here)
- Salt - 1/2 tsp
- Ghee - 1 tsp + enough for frying (you can use oil as well)
- Water - 1/4 to 1/2 Cup, warm for making the dough
In a bowl, mix together whole-wheat flour, spinach pesto, salt, 1 tsp ghee. Add water little by little till you form a dough. Let it rest for 30 minutes. Divide the dough into 4 equal balls and roll out each ball on a floured surface till you reach about the size of a chapati (about 6-inch diameter circles).
Heat a flat bottomed pan, and roast the rolled out circles on both the sides and keep aside. Add about a teaspoon of ghee of oil to the pan, and fry the roasted parathas. Add as much ghee or oil as required to fry. Serve hot, with your favorite side, or eat as it is.