India > Bread > Paratha

Spinach Laccha Paratha Recipe

Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 cup warm water
- 2 cups spinach, finely chopped
- 2 tablespoons ghee

Special Equipment Needed:
- Rolling pin
- Skillet

Step-by-Step Instructions:
1. In a large bowl, mix together the flour, oil, salt, and sugar.
2. Slowly add the warm water and knead the dough until it is smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate bowl, mix together the spinach and ghee.
5. Divide the dough into 8 equal parts.
6. Take one part of the dough and roll it into a thin circle.
7. Place the spinach mixture in the center of the circle.
8. Fold the edges of the circle around the spinach mixture and pinch them together to form a ball.
9. Flatten the ball and roll it out into a thin circle.
10. Heat a skillet over medium heat and place the paratha on the skillet.
11. Cook the paratha for 2 minutes on each side, or until it is golden brown.
12. Serve the paratha hot with chutney or pickle.

Time:
Preparation Time: 45 minutes
Cooking Time: 10 minutes
Temperature: Medium heat
Serving Size: 8 parathas

Nutritional Information:
Calories: 150
Fat: 6g
Carbohydrates: 20g
Protein: 3g

Substitutions for Ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Olive oil can be used instead of vegetable oil.
- Coconut oil can be used instead of ghee.

Variations:
- The filling can be changed to include other vegetables such as potatoes, cauliflower, or peas.
- The parathas can be topped with butter or yogurt for extra flavor.

Tips and Tricks:
- The dough should be kneaded until it is smooth and elastic.
- The parathas should be cooked over medium heat to ensure that they are cooked through.

Storage Instructions:
The parathas can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
The parathas can be reheated in a skillet over medium heat for 1-2 minutes.

Presentation Ideas:
The parathas can be served with chutney or pickle and a side of yogurt or raita.

Garnishes:
The parathas can be garnished with chopped cilantro or mint leaves.

Pairings:
The parathas can be served with a cup of hot tea or coffee.

Suggested Side Dishes:
The parathas can be served with a side of curried vegetables or dal.

Troubleshooting Advice:
- If the parathas are not cooked through, cook them for a few more minutes over medium heat.
- If the parathas are too dry, add a few drops of water to the dough before rolling it out.

Food Safety Advice:
- The parathas should be cooked thoroughly before serving.
- The parathas should be stored in an airtight container in the refrigerator.

Food History:
Parathas are a type of flatbread that originated in India. They are usually served for breakfast or as a snack.

Flavor Profiles:
The parathas have a savory flavor from the spinach and ghee, and a hint of sweetness from the sugar.

Serving Suggestions:
The parathas can be served with chutney or pickle and a side of yogurt or raita.

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Region: Indian

Taste: Savory, Tangy, Spicy, Herby, Earthy