Spinach & Ajwain Stuffed Parathas

(serves 4)

If you find wheat and grains cause you problems, combining herbs and spices in your recipes will help to prevent excess gas. This filling meal uses ajwain in the dough, garlic and ginger in the stuffing and sees the parathas served with the digestive dipping sauces, raita and mint chutney.

Ingredients

For the dough

• 150g multigrain atta
• ½ tsp ajwain seeds
• Pinch of rock salt
• 180ml water

For the stuffing

• 1 bunch spinach, roughly chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• ½ tsp chopped ginger
• 1 green chilli, finely chopped
• Pinch of rock salt
• 2 tsp virgin olive oil

For Tomato Cucumber Raita

• 50g Curd
• ½ medium tomato, diced
• ½ small cucumber, diced
• 1 tbsp coriander, chopped
• ¼ tsp chaat masala

For Mint Chutney

• 1 handful mint
• ½ handful coriander
• 1 green chilli
• ½ tsp chopped ginger
• 2 cloves garlic
• 1 tbsp curd
• Pinch of salt

Method

For the dough:

1. Add all the dry ingredients into a bowl and mix well. Then add the water and knead into soft dough. Set aside covered for about 15 minutes. Divide the dough into two portions.

For the stuffing:

1. Heat oil in a pan and sauté the garlic, ginger and chilli for a minute. Then add the onions and cook till soft. Lastly, add the spinach, salt and cook till spinach is well done. Allow to cool and divide into two portions.

For the parathas:

1. Now take one portion of the dough, pat it down with flour and roll it out a little. Take one part of the filling and place it in the middle of the dough. Bring up the sides of the dough above the filling; pinch it. With the palm of your hand, press it down adding a little flour slowly roll it out using a rolling pin. Place it on a preheated pan and cook till brown spots appear on both sides and paratha is cooked. Repeat for the other portion of dough.

For Tomato Cucumber Raita

1. Mix all the ingredients well and serve chilled.

For Mint Chutney

1. Blend all the ingredients into a smooth paste.