"Stuffed Indian flatbread with spinach tossed in garlic and smashed potato"
Spinach Potato Paratha
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Prep time: 30mins
Cook time: 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 8 pieces Roasted pistachios
- 1 tablespoons Roasted sesame seeds
- 1 cup blanched, finely ground spinach
- 1 teaspoons 1/2 teaspoon turmeric
- 1 Pinch red chili powder
- 1 1/2 teaspoon coriander powder
- 1 teaspoons thinly sliced green chili
- 4 cups wheat flour
- 2 pieces boiled potatoes
- 2 clove fresh garlic
- 3 tabelspoons ghee
Method
Step 1
Dry roast 1 tablespoon of sesame seeds and 8 to 10 pieces of pistachios on a pan, then ground them into fine powder in a mixer.
Step 2
Turning the stove on medium heat, add oil to the non stick pan. Using a hand grater, grate the cloves of garlic into a fine paste and add to the oil till it sautés and turns golden brown. Then add red chili powder, turmeric and coriander powder and green chilies and sauté further
Step 3
Add the fine chopped and blanched spinach. Make sure that the spinach has been soaked dry. Sauté further on the pan and sprinkle salt and black pepper. Then add the sesame pistachio powder. Now turn the heat on low flame and sauté further for 2 minutes. Let the spinach paste sit for 5 minutes and cool.
Step 4
In a large mixing bowl or a clear kitchen top table, add wheat flour, boiled potatoes on the wheat flour and the sautéed spinach and knead into a fine dough. There is no need to add water to the dough as the spinach paste will give off water. Let the dough sit for 20 minutes
Step 5
Make small dough balls and flatten them using a roller. Keep dusting with wheat as and when needed.
Step 6
Place a non stick pan on high heat. Once it is sufficiently heated, place the flattened dough on the pan and roast both sides. Keep adding ghee while roasting.