Yield: 1 servings
|3 cups||Wheat flour|
|½ cup||Curds fresh|
|1 bunch||Spinach; chopped, washed,|
|1 teaspoon||Ghee or oil|
|Salt to taste|
Blend spinach curds in mixie, till smooth.
Sieve together flour and salt.
Add spinach mixture, a little at a time.
Knead simultaneously, to make a soft pliable dough.
Keep covered for 10-15 minutes. Brush ghee over dough.
Knead again, till smooth and elastic.
Take a pingpong ball sized lump, make round.
Roll into a thin chappaati using dry flour to dust.
Heat tawa (griddle), cook on one side, turn.
Allow brown spots to appear on the other side.
Turn again, puff up by pressing lightly with a wad of cloth.
If desired drizzle butter or ghee over it.
Serve hot with veggies, or dal. Making time: 30 minutes
Makes: 13-15 rotis
Shelflife: Dough refrigerated 1 day Rotis, 2 days Variation: Add a few sprigs of mint leaves to the spinach to give that exotic aroma of mint, to the roti.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.