Spiced Lentil and Spinach Stuffed Parathas

Instructions

1. 1

   Rinse the red lentils thoroughly and cook them in a pot with 2 cups of water and a pinch of salt until soft and mushy. Drain any excess water.

   ~20 min
2. 2

   While lentils are cooking, finely chop the onion, garlic, ginger, and green chili. Wash and chop the spinach.

   ~5 min
3. 3

   Heat 2 tablespoons of oil in a medium saucepan over medium heat. Add the chopped onion and sauté until translucent.

   ~5 min
4. 4

   Add the minced garlic, ginger, and green chili to the saucepan and sauté for another minute until fragrant.

   ~1 min
5. 5

   Add the turmeric powder, cumin powder, and coriander powder to the saucepan. Stir well and cook for 30 seconds.

   ~1 min
6. 6

   Add the chopped spinach to the saucepan and cook until it wilts down.

   ~3 min
7. 7

   In a large mixing bowl, combine the cooked lentils with the spinach mixture. Add garam masala, chopped cilantro, and salt to taste. Mix well to form the filling.

   ~2 min
8. 8

   In another bowl, combine the whole wheat flour, 1 teaspoon of salt, and 1 tablespoon of ghee or oil. Gradually add water to form a soft dough. Knead for 5-7 minutes until smooth.

   ~10 min
9. 9

   Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten it into a small disc.

   ~2 min
10. 10

    Place a generous portion of the lentil-spinach filling in the center of each disc. Bring the edges of the dough together to enclose the filling, forming a sealed ball.

    ~2 min
11. 11

    On a lightly floured surface, gently roll out each stuffed ball into a paratha of about 6-7 inches in diameter. Be careful not to tear the dough.

    ~5 min
12. 12

    Heat 1 tablespoon of oil on a frying pan over medium heat. Cook each paratha for 2-3 minutes per side, until golden brown and cooked through. Brush with additional ghee or oil as needed.

    ~8 min