Instructions: The spinach must be towel dried well.

Or else the filling will ooze out and make rolling difficult.

Mix all dry ingredients together.

Roll a lump of dough as for paratha.

Spread some spinach over it.

Sprinkle some dry mixture all over.

Make a tight swiss roll. Now twist into a coil.

Press together and reroll to full size.

Shallow fry as given in introduction.

Serve hot.

Making time: 25 minutes

Makes: 7-8 parathas

Variation: Use chopped fenugreek leaves instead of spinach.

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