Layers of cooked dough stuffed with unique pesto and roasted to perfection, making it an eye catching dish or tiffin for children.
Take 7 spinach leaves, blanch and keep aside.
take a blender, add the previously blanched palak leaves, 2 tbsp chopped basil leaves, 6 walnuts, 1/4th tsp chopped garlic, 1 tbsp olive oil, 1/8th tsp salt and 1/4th tsp lemon juice.
Cover, blend pesto to a paste and keep aside.
Take a mixing bowl, add 4 tbsp wheat flour and previously cooked pesto.
Adding a little water, knead it into a soft dough.
Rolling it in a ball, coat them very lightly with wheat flour, flatten them and make it in a circular roti shape using a rolling pin.
Heat a nonstick tava on a low flame and roast the roti on it. Flip and spread 1 tsp ghee on the paratha.
Allowing it to cook, make sure both sides are browned well.
Garnish with coriander.
Serve hot with curd.