ROTI/RARATHA

For the purpose of this blog, we are calling these Paratha, but there was some debate on if these should be called Roti instead. Mine did not rest long enough, so some of the spinach was squeezed out of the sides when I rolled it. They still tasted great!



Dough:

1 cup durum atta flour (whole wheat flour)
1/2 cup water (Add more water as needed)
Pinch of salt

Spinach Filling:

1 cup chopped spinach
1 cup chopped cilantro
1/4 teaspoon salt
1/4 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes
1/4 cup durum atta for rolling
garlic to taste

Oil to cook

Dough:

Mix flour, salt and water to make soft dough (if needed add more water).
Knead the dough for a few minutes on a lightly greased surface to make soft, smooth and pliable dough. I spray the surface with pam and the outside of the dough. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:
Heat the oil in a saucepan on medium-high heat, add the spinach, cilantro, ginger, red pepper, and salt. Stir-fry, making sure to press the spinach down so the water can evaporate. Cook the spinach until most of the water has evaporated. Spinach mixture still should be moist and should be able to form a ball. Set aside until the spinach cools off.

Making of paratha:

Divide the dough and spinach filling into 6 equal parts. Roll the dough into 3 inch circles. Put the filling in the center. Seal by pulling the edges together and make into a ball (similar to a dumpling or beggar purse).Make all six. Each ball needs to settle for at least two minutes before you start rolling. Note: If you don’t wait long enough spinach mixture will seep through the edges when rolling the paratha.
Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready. Cast iron works best.
Press the filled ball lightly on dry whole-wheat flour from both sides.
Roll the ball light handed to make 6-inch circle. Note: Keep the sealed side of the ball on the top. If the paratha sticks to the rolling pin or rolling surface, lightly dust the paratha with dry flour or spray with pam.Place the paratha over the skillet.
After paratha start changing color and start puffing in different places flip the paratha over. You will notice some golden-brown spots.After few seconds, spread 1 teaspoon of oil on the paratha. Flip the paratha and lightly press the puffed areas of the paratha with a spatula.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.Cool the parathas on a wire rack so they don’t get soggy. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a closed container. For later use paratha can be refrigerated for 3-4 days.