Wednesday, September 3, 2014

Turnip greens Paratha

I turn any leftover leafy greens subzi into this delicious paratha. I found some leftover "Turnip Greens Paneer" -  which was my take on the good old saag/palak paneer.

Remove any whole spices and crumble the paneer pieces before kneading into the dough.

Turnip Greens Paratha -  15 count
Turnip Greens Flat Bread
1 1/2 cup wheat flour
1/4 cup flax seed powder
salt to taste
1 tsp oil
Oil for shallow frying if needed
Wheat flour as needed for dredging
1. Mix all the ingredients except oil for shallow frying.
2. Knead till the dough is elastic and no longer sticks to the fingers. If needed, add more flour.
3. Cover and keep aside for 15 minutes.
4. Roll into 15 uniform balls.
5. Heat tawa or griddle/pan.
6. Using flour for dusting/dredging, roll each ball into a circular disc.
7. Roast on the hot pan, using oil as needed so the brown spots appear on both sides.
8. Continue the process for all the remaining balls.
9. Store the roasted paratha in an Aluminum wrap or clean cotton napkin.
Note -
1. Turnip Greens Paneer already has salt in it. But since we are adding flour, more salt is needed.
2. Squish paneer pieces by hand before mixing with wheat flour.
3. Depending on the size of the balls, the count of the parathas may change.


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