½ cup fine cut arugula leaves( spinach leaves can be used if arugula is not available),mix in salt to taste (less than a pinch)
½ tsp oil (I use Canola)
A few grains of salt
Whole Wheat Dough
Whole wheat flour 2 cups
2 cup 2% milk
a pinch of salt
Mix Whole Wheat flour , the milk and a pinch of salt in a stand mixer or by hands. Keep mixing until it turns into a soft and smooth dough .
Take a small amount of dough.
Roll it in a small round.Put arugula leaves at its center .
Roll the dough to enclose the leaves inside the dough.
Roll into a thin circle
Heat up a flat non sticky pan.Put the flettenned dough on the pan.
When the dough is slightly hardened,turn it over.Put ¼ tsp oil on it and spread evenly.Turn the parantha again.Spread ¼ tsp oil on this side as well.Wait until parantha is golden brown on both sides.
Protien Arugula Parantha is ready ! It is so yummy, My daughter can eat it all day long !! It has whole grain, Arugula fiber and nutrition as well as extra protein from Milk .