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.