Ingredients

• 3 1/2 cups (approximately 500 gm.) chapatti flour (keep a little aside on a plate, to use for dusting)

• 310-ml. water approximately. Add a little more or a little less until you get a soft dough that you can manage

• 1 tbsp. cooking oil for adding to the dough

• For the stuffing

• 2 cups fresh spinach/palak leaves

• 1 large potato, peeled and chopped

• 1 tsp. oil

• 1 tsp. cumin seeds

• 1 tsp. salt

• 1 tsp. coriander powder

• 1/2 tsp. chilli powder (more if you like it hot)

• 1 tsp. Garam Masala

• For cooking parathas

• 2-3 tbsp. flour for dusting

• Oil for pan frying paratha

• You will need a tava (griddle) and a small ladle

Instructions

1. Making the stuffing:

2. Wash, drain and chop spinach leaves.

3. Heat 1 tsp. oil in a wok. Add cumin seeds.

4. When the seeds crackle, add potatoes, salt, coriander and chilli powder. Stir and cook covered on low heat for a few minutes.

5. Add spinach, stir it in and cook covered until potatoes are cooked and all water from spinach is absorbed. Keep aside to cool. Then mash. Adjust seasoning to taste.

6. Making the dough while potato-spinach are cooking:

7. Save 1-2 heaped tablespoon of dry flour on a plate or use extra, for dusting while rolling out paratha.

8. Place remaining flour in a bowl and add enough water a little at a time, to make a soft to firm...ish dough. If you are new at making parathas, it is better to have firm...ish dough, which is easier to control while rolling out. Experienced Indian cooks prefer a softer dough, which make softer parathas.

9. Knead a little and leave to stand for 10 minutes or so, to allow the gluten to develop. Knead briefly again to make it smooth.

10. Rolling out parathas:

11. Break a small piece of dough, slightly larger than a tennis ball, and roll it into a round between your palms.

12. Start heating a griddle or tava to medium hot, while you roll out your first paratha.

13. Roll the ball into dusting flour and then roll the dough ball out in to a 4 inch/10cm circle.

14. Place one tablespoonful of the filling in the centre.

15. Pull the edges in around it and close in the centre by pressing gently.

16. Now dip it in dry flour on both sides and roll out into a 12-13 cm. circle gently. It should be rolled from centre outwards so that the edges are thinner than the centre. You will need to roll/dip it in dry flour a couple of times, on both sides, during rolling out. Parathas should not be too thin, approximately 2-3 mm. thick, as very thin ones do not have a 'bite'. If a little bit of the stuffing oozes out of the edges, do not worry. Just dust it with dry flour and continue. Too much filling can sometimes cause this problem.

17. Cooking:

18. Put the paratha on the heated griddle.

19. In a few minutes, turn it over when it changes colour to semi-translucent. You can see a few blisters on the under surface, when you turn it over.

20. Cook the other side same way and turn over again.

21. Brush a little oil on both sides. This can be done with a small ladle or a soup spoon.

22. Press the paratha gently all over, using a flat spatula. Cook until crisp and nicely browned on both sides.

23. While this one is cooking, roll out the next one, keeping an eye one the previous one and pressing it with the ladle from time to time. This helps to make it crisp all over

24. Serve hot with a pickle of your choice, natural yoghurt/dahi or Lassi.

Notes

• Parathas can be made in advance, stacked on top of each other and wrapped in Aluminium foil. They can be re-heated before serving, either individually on a griddle or in a microwave - place 4-5 parathas spread out on a plate and heat for 2-3 minutes on maximum power.

• They freeze quite well but should be defrosted properly before re-heating.

• You can cut it into wedges and serve as a snack.