Clearcals

Serving Size 1 Large Piece (50 g)
Calories151.1 kcal
Carbs14.2 g (56.8 kcal)
Protein2.5 g (10.0 kcal)
Fats9.4 g (84.3 kcal)

Solam Keerai Parotta recipe

Name: Solam Keerai Parotta
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 15
Ingredients: 100 Grams of Corn raw; 24 Tea Spoon of Ghee clarified butter; 300 Grams of Whole wheat flour; 100 Grams of Spinach; 1 Tea Spoon of Lemon juice; 1 Table Spoon of Rice bran oil; 2.5 Grams of Salt; 100 Milliliter of Water; 10 Grams of Green Chilli paste

Solam Keerai Parotta is a good source of manganese, vitamin D, and an excellent source of selenium. HINT: Eat this paratha in moderation as it contains high saturated fat.

Cooking time: 15 minutes

Serves: 15 persons

Ingredients

Corn raw

100 Grams

Ghee clarified butter

24 Tea Spoon

Whole wheat flour

300 Grams

Spinach

100 Grams

Lemon juice

1 Tea Spoon

Rice bran oil

1 Table Spoon

Salt

2.5 Grams

Water

100 Milliliter

Green Chilli paste

10 Grams

Instructions

Make a puree

Wash the spinach leaves thoroughly, chop them add lemon juice to them, and blend it into a puree.

Sautee the corn

Sautee the corn with little oil. Add salt and slightly mash them.

Prepare the dough

In a bowl, add wheat flour, spinach puree, sauteed corn, green chilies paste, salt, water and knead it to a dough. Let it rest for 20 minutes. Divide the dough into equal portions.

Cook the parathas

Heat a girdle, roll out a portion of dough with a rolling pin, place the paratha on it. Cook it on one side for 30 seconds, apply ghee, flip and cook the other side by applying ghee.

Serve it

Once done transfer it to a serving plate and serve hot with raita or curd.

Nutrition Label