3rd recipe in the series of zero oil cooking is indeed one to stay for a life time…
2 cups whole wheat flour
1 cup thick curd (preferably sour)
1 cup shredded spinach leaves
1/2 cup blanched mashed green peas
1 tspn garam masala
2 tspn green chilli, garlic and ginger paste
1/2 tspn carrom seeds/ajwain
salt to taste
1 tspn lemon juice (add if the curd is not sour)
1) In a large basin, add the flour, salt, ajwain,garam masala and chilli paste. Mix with hands to evenly spread out the seasoning
2) Add the mashed peas, spinach and mix again
3) Make a well in the centre and add 1 spoon of curd at a time. Keep kneading to form a dough.
4) Stop when you are able to make a ball of the dough. The dough should be very stiff – puri like)
5) Let it stand for 15 min or so.
6) Make small balls and roll them out flat using dry flour if required. Keep the parathas thicker as compared to regular roti- more like a bhakri
7) On a hot griddle (non stick), roast the parathas, applying pressure using a spatula and constantly tossing it. Do not let the parathas fluff up.
8) Repeat on other side. Remove when you get brown spots on both sides.
9) Serve hot with a bowl of curd (sprinkled with roasted cumin seeds powder) and chopped onions. I also added pudina chutney as a side dish