Pumpkin and Spinach Paratha
by damyantiben
27 Feb 2012
This recipe has been viewed 7848 times
Fiber rich and soft parathas.
Pumpkin and Spinach Paratha recipe - How to make Pumpkin and Spinach Paratha
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
For The Stuffing
1/2 cup grated pumpkin
1 cup finely chopped spinach (palak)
1/4 cup cooked moong dal (split green gram)
2 tsp ghee
2 tsp cumin seeds (jeera)
salt to taste
2 tbsp finely chopped coriander (dhania)
1 tsp chilli powder
1 tsp turmeric powder (haldi)
1 tsp lemon juice
2 tsp powdered sugar
2 tsp ginger (adrak) paste
2 tsp green chilli paste
For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp baking powder
1/4 tsp baking soda
2 tbsp curds (dahi)
salt to taste
1/2 tsp powdered sugar
1 tbsp ghee
2 tsp carom seeds (ajwain)
Method
for the stuffing
for the dough
How to proceed
for the stuffing
- for the stuffing
- Heat the ghee in a pan and add the cumin seeds.
- When the seeds crackle, add the vegetables and dal along with the remaining ingredients, mix well and cook for 5 minutes.
- Remove from the flame, divide the stuffing into 6 equal portions and keep aside.
for the dough
- for the dough
- Combine all the ingredients in a bowl, mix well and knead a soft and firm dough using water as required.
- Divide the dough into 6 equal portions and keep aside.
How to proceed
- How to proceed
- Roll out each portion of the dough into 3" circle.
- Place a portion of the stuffing at the center of one circle and bring the sides together so as to seal the edges.
- Roll out again into a circle of 5" diameter.
- Heat a tava and cook the paratha using little oil till golden brown spots appear on both the sides.
- Repeat with the remaining dough and stuffing to make more parathas.
- Serve hot with curd and pickle.
Outbrain