On rush with parathas..................

Hi Guys its Sunday morning:) ...we woke up late and me not in real mood to make a whole meal platter as we are going to head out for quick last min shopping for my little ones 2nd birthday and also some driving lesson from hubby dear...on such rush the only thing i think  to make are the parathas .. these are handy option to carry for the little one to feed on while in car. My little one love parathas .i usually make parathas on Friday mornings and Sunday late mornings.Friday lil A goes to activity school so these are easy and less messy things to carry and feed her.Needless to mention these have balance source of crabs from potatoes  iron from spinach and of course fiber from the whole wheat ...i make different kinds of stuffing for parathas...but for now I am sharing aloo with spinach combo..

INGREDIENTS

Whole wheat flour ----- 2 cups

Salt                      ------ 1 tsp

Carrom seeds(Ajwain) ---1/2 tsp

Water as needed to make stiff yet soft dough

For Stuffing

Boiled mashed potatoes 1 large

Grated ginger/garlic       2 tsp

Spinach                        1 cup

oil                                1 tsp

Cumin seeds (Jeera)       1 tsp

Coriander powder          1 tsp

Cummin powder             1 tsp

Chat Masala                   1/2 tsp

Amchur                         1/2 tsp

Gram masala                  1/2 tsp

Chilli powder                 1 tsp 

METHOD

Heat oil it pan . Add jeera ,ginger then add clean cut spinach and saute for about a min.

Next add boiled mashed potato and all the dry spices and saute for about a min or so till it releases all its flavors.

Switch off the stove and set this aside till the mixture cools down.

Make equal sizes of the wheat dough or as you require.To this add the aloo spinach mix.Usually the stuffing should be little more than the dough.You need to feel the tasty tangy mix of the stuffing rather than the paratha .The proportion should be such.Now set these aside for few mins before rolling into parathas..this standing time makes it easy to roll.

Heat tawa...place a paratha...once it cooks on one side..this is usually indicated by small air balloons..add oil and toss on the other side..cook on medium flame till they are golden brown.

Serve them directly into the plate.

Else transfer them onto  a bowl or something .Placing one on one may make them soggy.

Crisp parathas taste better than soggy ones so please do it this way and then store.

Note- The spinach can be replaced with methi as well  as soy greens( dill leaves).They also taste excellent. Traditional aloo parathas calls for roasted and crushed coriander  and anardana seeds instead of coriander powder and a handful of fresh coriander leaves instead of the greens. 

I usually make lots with dill leaves..One should be aware of the numerous benefits of dill.Dill or dill weed belongs to the same family as parsley, bay leaf and cumin. It originated from the Mediterranean region and has been used to flavor foods and to treat various ailments since ancient times. Dill contains substantial amounts of iron, manganese and calcium. It also contains flavonoids which are powerful antioxidants with anti-viral and anti-inflammatory properties.

Bye for now :).. see you soon with my next recipe :)