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Spinach Poriyal Stuffed Paratha Recipe

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Nutritional info

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  • 5.1 gm
    Total Fat
  • 9.8 mg
  • 0.6 mg
  • 114.6 kcal
  • 12.8 gm
  • 1.0 gm
  • 73.2 mcg
    Vitamin A
  • 1.9 mg
    Vitamin C
3 Chopped Tbsp(54.0 gm) Palak
1/2 Tsp(2.0 gm) Chana Dal
1/2 Tsp(2.0 gm) Urad Dal
1 Grated Tbsp(6.0 gm) Fresh Coconut
1/4 Grated Tsp(0.47 gm) Ginger
1/4 Tsp(0.93 gm) Rai
4 Number(0.44 gm) Kadi Patta
1/4 Tsp(1.0 gm) Salt
4 Tbsp(35.0 gm) Wheat Flour (Whole)
1 Tsp(3.0 ml) Oil
40 Ml(40.0 ml) Water
1 Tsp(4.0 gm) Ghee
1/8 Tsp(0.56 gm) Green Chilli Paste
  • In a kadhai, heat 1 tsp oil, add 1/4th tsp rai, 1/4th tsp urad dal, 1/2 tsp chana dal, 4 kadi patta and saute well.

  • Add 3 tbsp chopped spinach , 1/4th tsp green chilly paste, 1/4th tsp grated ginger, water, 1/4th tsp salt.

  • Add 1 tbsp grated fresh coconut, cover and cook.

  • Keep aside

  • Knead a semi soft dough using 4 tbsp wheat flour, 1 tsp oil, 1/8th tsp salt and water as required.

  • Divide it into equal size balls, roll it into round shape.

  • Place 1 spoonful of spinach poriyal on one side and cover with other half.

  • Roast it on tawa using 1 tsp ghee till brown and crispy

  • Serve Hot