| Recipe Name: Besan and Spinach Paranthas |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Wheat flour |
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100g |
| Besan (Gram flour) |
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60 g |
| Water |
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enough to make a soft dough |
| Onion |
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25 g |
| Spinach |
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50 g |
| Green Chilly |
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1small |
| Salt |
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1/2 tsp |
| Red chilly powder |
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1/4 tsp |
| Dry flour for rolling |
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a little |
| Fat |
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3 tbsp |
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Method: |
- 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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Tags:
Besan and Spinach Paranthas, flour , chilly , dough , parantha , cook , apply , using , again , roll , hot , gram , soft , make , each , small , brown , ball , balls , sometime , vegetarian | | |
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| Nutrition Facts |
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| Serving Size 2 nos. |
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| Amount Per Serving |
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| Calories 248 |
Calories from Fat 108 |
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| % Daily Value' |
| Total Fat
12 |
26 |
| Saturated Fat
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- |
| Trans Fat - |
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| Cholesterol
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- |
| Sodium
304 |
13 |
| Total Carbohydrate
27 |
8 |
| Dietary Fiber
1 |
3 |
| Sugars
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| Protein
7 |
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| 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 |
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-Subzi.jpg "Ridge gourd (turai) Subzi")
