STUFFED SPINACH PARATHA

STUFFED SPINACH PARATHA

INGREDIENTS:

Wheat flour                          - 2 cups

Spinach leaves                      - 3 cups

Potatoes                                - 2

Cumin seeds                          - 1/4 tsp

Chilli Powder                        - 1 tsp

Garam masala powder          - 1/2 tsp

Asafetida powder                  - 1/4 tsp

Salt                                        - to taste 

Oil                                          - 2 tsp 

METHOD:


Take a bowl add the whole meal flour and mix salt and 1 tsp of oil.
Add water and knead to a soft dough. Keep aside.

Boil the potato, peel and mash. Keep aside.

Take a frying pan add 1 tsp of oil,when hot

Add the cumin and when it splutter,

Add the asafetida and the chopped spinach leaves.Saute well,

Add in the chilli powder, garam masala and salt.Cook till it water evaporates.cool it

When cool grind it in a blender, remove and add the mashed potato.

Make small sized balls out of this stuffings.

Make the same size balls from the dough. Shape the dough like a cup.

Stuff the spinach mixture ball into the cup. Close the dough ball.

Roll the paratha on a board by sprinkling flour.

Heat a chapati pan, cook the paratha on both sides till golden brown.

Apply little  oil to the corner of chapati while cooking.

Serve hot with any gravy or chilli sauce and  Tomato ketchup.

VAZHAIPOO VADAI

VAZHAIPOO VADAI

VAZHAIPOO VADAI

INGREDIENTS:

Vazhaipoo/Banana flower               - 1

Bengal gram or matar dal               - 1 cup

Onion                                               - 1

Green chilies                                   - 2

Ginger garlic                                   - 2 tsp

Cumin seeds                                    - 1 tsp

Fennel seeds                                   - 2 tsp

Turmeric powder                           - 1/2 tsp

Asafoetida                                      - 1/4 tsp

Curry leaves                                   - 2 tsp

Coriander leaves                            - 3 tsp

Salt                                                 - to taste

Oil                                                  - for deep frying


METHOD:


Wash and soak bengal gram  OR matar dal for 2 hours.Drain water completely and coarsely  grind it along with turmeric powder, and fennel seeds.


Chop banana flower thin..


Add onion,chopped banana flowers,green chilies,ginger garlic, cumin seeds,asafoetida,curry and coriander leaves with salt to your taste and mix well to form a thick dough.

Take frying pan add oil for deep frying..

Make small balls with dough and press it in the center to get the vadai shape..

Deep fry in the oil until golden brown.

Serve hot with any chutney.