Spinach/Palak Paratha

Palak Paratha with Boondi raitha and Pickle

Ingredients:


1. Spinach/Palak leaves chopped - 2 cups
Ginger garlic paste - 1 tsp
Green chilly paste - 1 tsp
Red chilly powder - 3/4 tsp
Garam masala - 1 tsp
Cumin powder - 1/4 tsp
Salt for the dough
Oil - 1 to 2 tsp

2. Atta/Whole Wheat Flour - 2 cups
Water for the dough
Butter/Ghee - as needed

Notes:
1. Another method is to puree/grind the spinach mix after sauteing and then mixing it with the dough.
2. Substitute methi (fenugreek leaves) to make Methi Paratha

Preparation:

1. Heat a pan and add the oil. Add all the ingredients listed as item 1 and combine well and saute for a minute or two till the spinach turns darker and shrinks. Remove from the stove and transfer it to a mixing bowl.
2. Add atta and enough water to the same mixing bowl and knead to make a soft dough like roti/chappathi. Keep aside for 10-15 mins.
3. Make lemon sized balls from the dough and roll it the same way like chappathis.
4. Heat a tawa and cook the paratha and flip till both sides are cooked well. After the last flip, smear some ghee or butter.

Serve hot with raitha and pickle, any chutney or curry you like..

Linking to Anyone can cook:Series 34 and to Life is Green

Mushroom Wrap

Wraps are a convenient option for packing lunch or a quick dinner. You may make the wrap with chappathi/roti or even tortilla. I have chosen a saucy mushroon filling for this recipe.

Ingredients:

Close cup or button Mushroom - 200 gms

Onion - 1, finely chopped

Finely chopped ginger - 1 tsp

Finely chopped garlic- 1 tsp

Red chilly flakes - 1 tsp

Coriander powder - 1 tsp

Jeera/Cumin seeds - 1 tsp

Tomato ketchup - 2 tbsp (adjust to your taste)

Chopped coriander leaves

Salt

Oil - 1 tbsp

Cooked Roti or Tortilla - to wrap

Preparation:

1. Heat oil in a pan and add jeera. Add onions, ginger and garlic and saute till onions are soft. Add red chilly flakes and coriander powder and saute. 

2. Add mushrooms and salt and combine well. Cover and cook till mushroom is done. Mushroom releases lot of water, hence no need to add water for cooking.

3. After mushrooms are cooked and water is evaporated, add tomato ketchup and saute well. Add coriander leaves and give a good stir. The filling is ready.

4. Take a roti and do the filling at the centre. Wrap the bottom and sides. If you are packing it for lunch, wrap in a foil or cling film.

Sending this to Dish It Out hosted by Kalyani of What's Cooking?

Linking to Anyone can cook - Series 26

Sending to Signature Recipes hosted by Saras