Spinach Parantha with Schezwan Chutney | How to make Spinach Parantha with Schezwan Chutney

By Pratima Pradeep  |  20th Nov 2016  |  
5.0 from 1 review Rate It!
  • Spinach Parantha with Schezwan Chutney, How to make Spinach Parantha with Schezwan Chutney
Spinach Parantha with Schezwan Chutneyby Pratima Pradeep
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

33

1





About Spinach Parantha with Schezwan Chutney Recipe

This parantha is full of nutrition and the most tastier one.

Spinach parantha with shezwan chutney is one dish which makes its accompaniments tastier. With the right mix of flavours, Spinach parantha with shezwan chutney has always been everyone's favourite. This recipe by Pratima Pradeep is the perfect one to try at home for your family. The Spinach parantha with shezwan chutney recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Spinach parantha with shezwan chutney is 15 minutes and the time taken for cooking is 25 minutes. This is recipe of Spinach parantha with shezwan chutney is perfect to serve 4 people. Spinach parantha with shezwan chutney is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Spinach parantha with shezwan chutney. So do try it next time and share your experience of cooking Spinach parantha with shezwan chutney by commenting on this page below!

Spinach Parantha with Schezwan Chutney

Ingredients to make Spinach Parantha with Schezwan Chutney

  • Whole wheat flour 1 1/2 cups
  • spinach chopped in small pieces 1 1/2 pieces
  • green chillies paste 1/2 teaspoon
  • garlic paste 1/2 teaspoon
  • salt to taste
  • oil to knead 1 teaspoon
  • butter to shallow fry
  • water to kneed dough

How to make Spinach Parantha with Schezwan Chutney

  1. Mix flour, spinach, oil, chilli paste, garlic paste, and salt and knead a smooth dough.
  2. Make small balls from dough.
  3. Take a ball and remove pea size ball from the taken ball.
  4. Deep the pea size ball in the butter and fill in the centre of big ball and bind it again like a ball.
  5. Take some dry flour to roll it. Roll it round like roti but not so thin like roti. It will little thicker than roti.
  6. Heat tawa and fry it from both the sides till brown and take out from tawa. Continue the same process with other balls also.
  7. Serve the hot parantha with schezwan chutney.

My Tip:

Filling the pea size ball which was dipped into the butter makes the parantha soft and tastier.

Reviews for Spinach Parantha with Schezwan Chutney (1)

Shiva Pandea year ago

lovely fusion, a really nice and tasty way to eat spinach
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