Spinach (or Kale/Chard/Fenugreek) Paratha

Ingredients:
Whole wheat flour - 1 cup
Spinach/Kale/Chard/Fenugreek, washed, drained and chopped - 1 cup
Green chili, chopped - 2 med
Salt - 1 tsp
Oil - 2-3 tbsp

Cooking time: 20 min
Servings: 2

Method:
If you're using frozen greens, thaw them at half power. Depending on what kind of greens, how they're frozen and how powerful the microwave is, the times will differ, but keep checking every 4-5 minutes if it's thawed all the way through, and mash lightly to help with thawing. When thawed, drain the water into a separate bowl, squeeze as much of the water out of the greens as possible.

In a mixing bowl, combine the flour and salt. Start adding tablespoonfuls of chopped greens while mixing continuously. The water in the greens should help in kneading the dough; for extra water use the drained greens water you set aside, but add bit by bit until the dough is of the right consistency. At this point, to avoid the dough sticking to your palms, rub them with a few drops of oil and continue kneading. Add a little flour or a little water if the dough is too mushy or not soft enough. Knead into a soft ball, set aside in a covered bowl for 10 min.

Divide the dough into six equal pieces. Heat a pan and roll each piece out as thin as possible. When the pan is hot (test with a few drops of water, they should dance on the surface), place one paratha in it. With a spatula, lightly press the sides of the paratha so that bubbles form on top and the colour starts to change. Flip over and repeat the procedure. Before turning again, spread a teaspoon of oil/ghee over the top side. Repeat with the other side, repeat with the rest of the dough.

Serve hot with yogurt, chutney and/or pickles.

Note: Spinach and fenugreek are the traditional fillings for this dish, but kale and chard could probably be substituted, which may be useful for you CSA people.

Author: Shrinkingsodacan