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Recipe Name: Besan and Spinach Paranthas  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



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


  • 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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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   2 nos.
Amount Per Serving
Calories 248 Calories from Fat 108
% Daily Value'
Total Fat  12 26
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  304 13
Total Carbohydrate  27 8
Dietary Fiber   1 3
Protein   7
Vitamin A   1203   * Vitamin C   4
Calcium   33 * Iron   3
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs