Palak Roti

INGREDIENTS:-

Palak leaves - a bunch washed and chopped
Salt - as per taste
Green chillies - 2 small chopped
Cumin Seeds - 1 teaspoon
Water - as required
Salt - as per taste
Turmeric powder - 1/2 teaspoon
Wheat flour - 2 to 3 cups

METHOD OF PREPARATION:-

• Wash the palak leaves and chop them
• Heat a pan and fry the palak leaves along with green chillies and cumin seeds and allow them to cool.
• Grind the above fried ingredients in a mixer by adding a little water
• In a mixing bowl add the above ground mixture, turmeric powder, salt, wheat flour and water and mix to form a dough.
• Make small lemon sized balls of the dough and roll them into rotis and fry them in a griddle to get fresh rotis.
• Add ghee on both sides and serve hot with curries.
  
  
  

Spinach Paratha

INGREDIENTS:-

Wheat flour - 3 cups
Spinach - 1 1/2 cups washed and finely chopped
Turmeric powder - 1/2 teaspoon
Red chilly powder - 1/2 teaspoon
Garam masala powder - 1/2 teaspoon
Ajwain ( carom seeds ) - 3/4 teaspoon
Salt - as per taste
Water - as required

METHOD OF PREPARATION:-

• Put the flour in a mixing bowl and add spinach, turmeric powder, red chilly powder, garam masala powder, carom seeds and salt.
• Mix well adding just enough water to make a firm dough of rolling consistency. Knead till the dough is smooth and elastic. Cover and keep aside for at least 1/2 an hour for the dough to become soft and stretchy.
• Divide the dough into balls, roll out each ball into a circle and smear with oil. Fold in half again to form a triangle. Roll out once more to make a triangular paratha.
• Put the paratha on a heated griddle, cook one side and turn over. Dribble a little oil from the sides and some on the top. Turn and cook on medium heat, till crisp and golden brown.

Methi ki Roti

INGREDIENTS:-

Wheat flour - 2 cups
Fenugreek leaves ( methi ) - 1 cup chopped
Onions - 1 very finely chopped
Salt - as per taste
Green chillies - 2 finely chopped
Hot water - to knead the flour
Ghee or oil - to fry the roti

METHOD OF PREPARATION:-

• Sieve the flour.
• Wash and remove the stems and chop the methi leaves.
• Mix the chopped leaves in the flour, add salt, chopped onions and green chillies.
• Just before making the rotis, knead the flour with hot water to a smooth dough.
• Put 1 ball of the kneaded dough and carefully roll to a slightly thick roti.
• Heat the griddle. Put the roti on the hot tawa and cook on both the sides, and fry the roti on low flame.