Whole-Wheat Spinach Parathas

Ingredients

• water 0.67 cup
• all-purpose flour or whole-wheat pastry flour 2.00 cup whole-wheat pastry flour divided 2 cups plus 1 tbsp
• ground cumin 1.00 tsp
• amchoor (mango) powder 0.50 tsp
• salt 0.50 tsp fine sea salt divided use
• baby spinach 1.00 cup chopped 1 cup (tightly packed)
• small hot chile pepper 1.00 whole green chile seeds discarded
• finely minced
• fresh ginger 1.00 tbsp grated
• ajwain seeds 1.00 tsp
• sunflower oil 3.00 tsp divided use

Instructions

1. 1

   In a heavy-bottomed pan

2. 2

   heat 1 tsp oil over medium-high heat. Add the ajwain seeds

3. 3

   gingerroot

4. 4

   and chile. Cook for about 1 minute

5. 5

   stirring frequently.

6. 6

   Add the spinach and ¼ tsp salt. Cook for 3 minutes

7. 7

   or until the moisture released from the spinach is absorbed and the base becomes dry. Add the amchoor powder and cumin

8. 8

   stirring well. Remove from the heat. Set aside to cool.

9. 9

   To make the dough for the paratha: mix 2 cups flour and the remaining ¼ tsp salt in a shallow dish. Add the spinach mixture to the flour mixture. Add water

10. 10

    little by little

11. 11

    to form a smooth dough (similar to the consistency of a pizza dough). Knead the dough until smooth. Transfer to a glass bowl. Cover with a damp towel. Set aside for 30 minutes to an hour at room temperature.

12. 12

    After the standing time

13. 13

    knead the dough once again. Shape into 8 balls. Lightly dust your work surface with the remaining 1 Tbsp flour. Using a rolling pin

14. 14

    flatten each dough ball so it’s 6 inches in diameter.

15. 15

    Preheat a cast iron griddle or flat skillet over medium-high heat. Place one piece of dough in the skillet. Cook for about 1 minute

16. 16

    or until it begins to bubble.

17. 17

    Turn the paratha. Brush with ¼ tsp of the remaining oil. Continue cooking for about 3–4 minutes per side

18. 18

    turning as necessary

19. 19

    until the edges are brown on both sides. Using a flat spatula

20. 20

    press the middle of the paratha as it’s cooking so it cooks evenly.

21. 21

    Remove from the skillet. Repeat the cooking process with the remaining pieces of dough and remaining oil. Serve hot.