|½ gallon milk|
|1 bunch spinach (chopped)|
|1 medium tomato (cut in 16 pieces)|
|2 tablespoons ghee|
|pinch of hing|
|1 tablespoon mustard seed|
|pinch of turmeric|
|½ teaspoon black pepper|
|2 cups of ghee for frying|
|From milk, make curd (see curd recipe). Curd does not have to be pressed for this preparation but should
sit in colander for 10 minutes and drain. |
Heat ghee in a nonstick skillet, and add mustard seeds. When they begin to crackle add hing and turmeric. Add tomatoes and stir fry for 2 minutes. Add Spinach and fry for 5 minutes longer. Add curd, salt, and pepper, and fry for 5 more minutes or until all liquid has evaporated. Set aside and cool.
|1 ½ cups white flour|
|1 ½ cups whole wheat flour|
|¼ teaspoon salt|
|½ cups ghee|
|¾ cups water|
|Combine flours and salt, mix in ghee, and then add water until mixture is a rollable dough. Knead for 5
Divide dough into 12 balls and roll each ball into a circle 5 inches in diameter. Place 3 tablespoons stuffing on half of the circle, making sure it is not to close to the edges. Fold the circle in half pressing edges together. Carefully pat down to remove any air bubbles. Again fold the dough in half and press edges together. You will have what resembles a triangle.
Heat ghee in skillet. Place 4 parathas in the pan at a time. Fry on each side on medium heat for about 3 minutes. They will be reddish golden.
Serve warm - plain or with chutney.
|Makes 1 dozen.|