Malabar spinach in English, that is Basale in Kannada and Vali bhaji in Konkani. A number of dishes are prepared like the spinach in coconut gravy (Vali ambat in kankani) and Vali Bendi (Spinach in Moongdal) which I have already put up long ago. Today I would like to put up Malbar Spinach Paratha which I tried out around 2 weeks ago and came out well. Instead of relishing the same old Parathas I thought of trying out this paratha.
What you need to have:
Fresh Malabar Spinach leaves
1. Wheat atta – as much as it holds
2. Malbar spinch leaves – 10
3. Onion (small) – 1
4. Garlic pods – 2
5. Coriander leaves chopped – 2 teaspoons
6. Ginger piece – 1″
7. Lemon juice – 1 teaspoon
8. Turmeric powder – 1 teaspoon
9. Chilli powder – 1 teaspoon
10. Dhania-Jeera powder – 1 teaspoon
11. Garam Masala powder – 1 teaspoon
12. Cooking oil to knead – 3-4 teaspoons
Ingredients of Malabar Spinach Paratha
What you do with what you have:
1. Wash and chop Malabar spinach fine as shown in the image. Wash, peal and chop onion as well fine and grind it in the mixer to a fine consistency without adding water. Wash and chop coriander leaves as well very fine. Peal and grate garlic pods, grate ginger as well.
Ground Spinach and onion paste
2. Transfer the ground mix to a broad bowl. Add chopped coriander leaves, grated ginger and garlic from step 1 to it. Add chilli powder, turmeric powder, dhania-jeera powder, garam masala powder, required quantity of salt, oil and lemon juice to it.
3. Mix all the ingredients well and add wheat atta slowly to it to make a paliable dough. Pinch out the required quantity of dough from it.
The paratha dough and the pinched out ball
4. Roll pinched out ball on a thick plastic sheet dusting it in wheat atta.
Rolled Spinach Paratha
5. Place a Chapathi griddle on medium flame and on heating, splash a little cooking oil/ghee on it. When heated place the rolled paratha on it.
Paratha being fried
6. Flip the paratha and fry till cooked.
Frying of Paratha in progress
7. Flip again till done pressing it with the spatula on all the sides lightly so that it puffs up.
Paratha finally cooked
8. Serve hot with tomato sauce or dry chutney powder of your choice.
Ready to serve Malbar Paratha with Tomato sauce & Dry chutney powder
Number of Parathas: 8
How long it takes: 45 Minutes