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Nazley’s Mini spinach & potato Paratha’s

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trh Nazley's Mini spinach & potato Paratha's2 TRH Nazley's Mini spinach & potato Paratha's1

1 cup boiling hot water.
Salt to taste.
Add flour to the hot water and form a soft dough.
Allow to cool.
Divide into small balls of equal amounts. Eg 15&15 small mini balls.
Roll out each and apply a thin layer of butter on each. Roll like a cigar and twist like a spiral roti ball. Cover and refrigerate.

Filling of choice:mince, potato, chicken, vegetables, cheese, steak.

Potatoe & Spinach filling.
4 large potatoes peeled and cubed. Boil till soft in water and strain.
1 large onion chopped.
1 bunch spinach. Use the green part only. Wash and chop up finely.
1/2 tspn tumeric.
Salt to taste.
1 tspn robertson garlic flakes.
1 tspn each: mustard seeds, whole jeera seeds and coriander seeds.
2 large green chillies.
1/2 cup dhania. Chopped.

Braise onion with olive oil, add all the different seeds.
Allow to brown a little. Add the tumeric, salt, garlic flakes.
Then potato, spinach and chillies.
Cook for 6 mins. Do not add water.
It must not be mush. Lastly remove from heat and add dhania.
Allow to cool.

Roll out 15 balls: it must be round and thin.
Place a heaped Tblpsn of the mix or more in the center and spread out. (You can add 1 tblpsn cheese as well to each). Then roll the other 15 out and place on each. Take a fork and enclose the edges. Its like making a pie. Press and flatten with your fingers. If need be use flour so it does not stick to the surface.
Heat a non stick pan fry til golden brown.
Before you place it in the pan flatten and stretch it to be equal.
Serve with salasa: chutney or cucumber yoghurt.

Prepared, tried and tested by: Nazley Ally

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