Green Parantha

It is another addition to Palak (Spinach) Recipes but I call it green Parantha (not Palak Parantha) as it has many more green ingredients apart from Palak (Spinach).

1. Fenugreek(Methi),Spinach (Palak),Mint (Pudina),coriander leaves - Cleaned and finely chopped
2.Onion - Finely Chopped
3.Dry Mango Powder (Aamchoor)
4.Anardana Power - I have washed Anardana, dried and then grinded it.I store it as a seperate ingredient for my recipes. Not completely powder as it should give crunchy taste to recipe.
5. Ajwain (Carom seeds) - Helps in digestion
6. Salt to taste.
7. garam masala,Coriander powder,cumin seeds/powder,chat masala
8.Wheat Flour
9.one spoon of refined oil.

Procedure
1.Put all ingredients in a big flat bowl.
2. As salt is added,all vegetables will leave water,so mix flour with ingredients without adding any water in the beginning.
3.Add water only if required. The flour will anyways get very very soft and sticky so adding little of extra water will make it difficult to make parantha,so be very careful.Keep it less of flour and more of green,that is the basic intention of making this healthy parantha.
4.But anyways the final dough will be more softer and sticky than the normal dough for other paranthas.
5. Make flat roti with this dough (u may need more flour while rolling if it gets stick while rolling).There is no filling in this paratha,so call it roti only :).
6. Don't make it too thin or too thick (thicker than normal roti and thinner than a filled parantha).
7.Cook it on tawa on medium flame on both sides and cook it well otherwise the raw smell of all green leaves may irritate u :).
8.Once well cooked - You can use refined oil on tawa also or while serving,keep a cube of butter on dry paratha (I feel it is more healthier and tastier this way).
9.Just to ensure,this doesn't look much good but believe me it is really tasty and highly nutritious and much less on calorie content than the normal paranthas.
10.You can have it with curd,pickle or butter..as u like.

Just if you need more -use the filling of paneer parantha with this dough..but then use more of flour while making dough so that the dough is not wet and your parantha does not break or tear off while rolling with paneer filling.

Need to get a photo of it now...will post it soon....