Spinach paratha

Marta's parathas looked tasty and wholesome: golden flatbreads generously flecked with vivid green, as if they would do you good whilst tasting delicious at the same time. Mamta made them with fenugreek leaves (methi), but we have used baby spinach instead which gives a similar appearance. Dressed in a beautiful green embroidered salwar kameez, Mamta could not have picked a better backdrop for her lovely plate of parathas.

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Step 1

Make the paratha dough: put the flour into a large bowl with a pinch of salt. Put 150-170ml of tepid water in a jug, then add it 2-3 tablespoonfuls at a time until you have a soft, slightly sticky dough that forms a ball. You may not need all the water. Knead the dough on a lightly floured surface for 5-8 minutes until it is no longer sticky, but is smooth and pliable. Put it back in the bowl, cover with cling film or a tea towel and leave to rest for 15 minutes. Ensure the spinach is dry, then chop very finely and mix with all the other ingredients in a small bowl. Once the dough has finished resting, add the vegetable-spice mix into it and knead again until it is evenly incorporated. Divide the dough into 10-|2 small balls. Heat a tawa or small frying pan over a high heat until it is really hot. Roll out a ball of dough to a small disc about 3-4 mm thick. Put it in the pan and cook for 2 minutes on each side, coating each side once with oil or melted ghee with the back of a teaspoon when you flip it over. Repeat for another minute on each side until golden with brown patches. Keep it warm or wrap with foil whilst you make the rest of the parathas. Serve hot with chutneys, pickles or raita, or as part of a main meal.