Quinoa spinach tortilla / paratha Easy breezy gluten free and a true GREENS + GRAINS offering

 So guys here it is because of the phenomenal number of views for the quinoa chapati recipe, another variation for the same but this time with spinach making it healthier and Greeener!!!! Truely a  ” green grain ” recipe. A meal in itself you will find the results of this cooking endeavour lip smacking delicious, and yes you can subsitute quinoa flour with wheat !!!

    INGREDIENTS

1 1/2 cup quinoa flour

  •  water ( add slowly till the dough starts to come together and then forms into a smooth ball)
  • 1 tbsp. amaranth
  • little quinoa flour or even arrowroot flour to roll the chapatis
  • Little ghee or butter to apply on the chapatis and also knead the dough
  • 2 – 3 cups of spinach 
  • 1′ piece of peeled ginger
  • 1 green chilli
  • salt to taste

Tools

  • Rolling pin
  • Marble or wooden board
  • Cast iron or non stick skillet

 

photo 1 (6)

 

photo 3 (5)

Method

  1. Mix the salt into the flour.
  2. In a blender without using any additional ( spinach is anyway very moist and when you wash it, it tends to hold more water ) try to grind or puree the spinach with ginger and the green chilli. put aside
  3. Now slowly add the pureed spinach and knead the dough. You may add a tbsp. oil so that the chapati/ paratha are soft.
  4. Soon the dough starts to take shape and come together, as the quinoa flour is sticky compared to wheat flour, lot of dough will be sticking to your hands.
  5. At this stage use a little oil to grease your palm and knead the dough, this will help some dough to come off your palm. For the remaining dough sticking on to your palm use a butter knife to scrape it.
  6. Now use a little more oil and the knead the dough a little more and form it into a smooth glistening ball .Do not leave the dough for more than 10-15 minutes as the moisture from  makes it wet and sticky. (if that happens use some dry flour to soak up the extra moisture)
  7. Divide this dough into 6 – 8 balls of equal size. Meanwhile heat a seasoned cast iron griddle or nonstick skillet.
  8. Roll the ball between both your palms and make a smooth ball.
  9. Roll the ball in dry flour and with a rolling pin carefully roll it out an inch or two and carefully peel it off the board and roll it in the dry flour again. Use a spatula to peel it off the board as it may break  but wil get better with practice.
  10. Carefully continue to roll and repeat the above step till you have a circle of 4-5 inch in diameter ( with practice you can make a bigger circle without it breaking apart ) of even thickness.
  11. Carefully peel it off the board and place it on the heated skillet on medium heat.
  12. This spinach tortilla / paratha will be thicker than the chapati and WILL take few minutes longer to cook because of its thickness but believe me the result justifies the time spent!!!
  13. Use a paper towel or a clean dish towel to press the thicker edges so that they are well cooked.
  14. Turn it few times at regular intervals, apply little ghee on both sides and press the edges so that there are no uncooked areas left, also ensuring that it does not become crisp and stays soft. You will see nice brown spots now and rest of the paratha with a golden hue.
  15. Do not let these instructions overwhelm you, with practice you wil get finger licking results!!! Patience has never had a sweeter reward or should I say SAVOURY reward!!!!
  16. Brush the tortilla with little ghee on both sides wrap it in clean cheese cloth and keep in a covered glass dish or steel container so that they stay soft.
  17. Serve with plain yoghurt spiced with black pepper and ground roasted cumin powder and ENJOY!!!!
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