MULTIGRAIN ATTA AND PALAK
PAROTTA
PAROTTA
Summer vacation is the only time when children can enjoy their favourite food served hot and fresh, straight from the hearth. Since my son and daughter- in - law had also come down for the vacation, my children and grandchildren celebrated a 'foodies' ball' all through the holidays!
One day when every one voted for a parotta party we decided to make power packed palak parottas using multigrain atta. With spicy chana masala as the side dish, the parottas disappeared as soon as they were flipped out of the tava!
.jpg)
INGREDIENTS
Multigrain atta - 2 cups
Palak / Spinach - 1 bunch
Chopped Green chilly - 1 tsp
Chopped fresh ginger - 1tsp
Salt - 1/4 tsp
Cumin seeds - 1/2 tsp
Cooking oil - 1/4 cup
Rice flour - for dusting
METHOD
1. Wash, drain and chop the palak / spinach and keep aside.
2. Heat one spoon of oil, add cumin seeds and stir in the chopped green chillies and ginger.
3. Add washed palak / spinach and salt, cover and cook till done.
4. Cool the cooked palak and blend it into a thick paste without adding water.
5. Make a well in the multigrain atta in a bowl and mix in the spinach paste little by little as per requirement and knead into a somooth chapati dough.
6. Add one spoon of oil and knead again and make lime size balls out of the dough.
7. Roll out a dough ball into a thin chapati .
8.Spread a drop of oil all over the surface of the chapati.
9. Pleat the chapati and then curl it into a circle.
10. Shape all the dough balls into pleated circles and keep them covered.
11. Roll out a pleated circle into a moderately thick parotta using rice flour for mild dusting.
12. Heat a greased tava and cook the parotta on both sides with a dribble of oil till golden spots appear.
Top the crisp Multigrain Palak Parottas with a dollop of butter and relish it with any hot and spicy side dish.
