Besan and Spinach Paranthas


Ingredients:
Wheat flour   100g
Besan (Gram flour)   60 g
Water   enough to make a soft dough
Onion   25 g
Spinach   50 g
Green Chilly   1small
Salt   1/2 tsp
Red chilly powder   1/4 tsp
Dry flour for rolling   a little
Fat   3 tbsp
  Method:
  • Mix atta (wheat flour), besan (gram flour), chopped onion, green chilly, spinach, salt and chilly powder.
  • Make a soft dough using water and leave it aside for sometime.
  • Knead the dough again and divide into 4 balls.
  • Roll each ball into a small round, apply a little ghee, fold it and roll it again using dry flour.
  • Cook parantha on hot tawa. When one side is slightly cooked, turn it over and cook lightly the other side.
  • Now apply fat and fry the parantha on both side till it is golden brown.
  • Serve hot.

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