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Recipe Name: Besan and Spinach Paranthas
| Preparation time | - |
| Cooking time | - |
| Serving | - 2 |
INGREDIENTS
| Wheat flour | 100g | |
| Besan (Gram flour) | 60 g | |
| Water | enough to make a soft dough | |
| Onion | 25 g | |
| Spinach | 50 g | |
| Green Chilly | 1small | |
| Salt | 1/2 tsp | |
| Red chilly powder | 1/4 tsp | |
| Dry flour for rolling | a little | |
| Fat | 3 tbsp |
METHOD
- Mix atta (wheat flour), besan (gram flour), chopped onion, green chilly, spinach, salt and chilly powder.
- Make a soft dough using water and leave it aside for sometime.
- Knead the dough again and divide into 4 balls.
- Roll each ball into a small round, apply a little ghee, fold it and roll it again using dry flour.
- Cook parantha on hot tawa. When one side is slightly cooked, turn it over and cook lightly the other side.
- Now apply fat and fry the parantha on both side till it is golden brown.
- Serve hot.
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Nutrition Facts
| Serving Size | 2 nos. | |||||||||||||||||||||||||||||||||||||||
| Amount Per Serving | ||||||||||||||||||||||||||||||||||||||||
| Calories 248 | ||||||||||||||||||||||||||||||||||||||||
| Calories from Fat 108 | ||||||||||||||||||||||||||||||||||||||||
| % Daily Value | ||||||||||||||||||||||||||||||||||||||||
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs