Ingredients
Palak [Spinach] - 1 cup [steamed and pureed]
Aatta [Whole flour] - 3 cup
Potato - 2 large[boiled]
Salt - to taste
Green chilies - to taste
Coriander powder[Dhaniya] - 1 tsp
Dry mango powder [Aamchoor] - 1 tsp
Ginger - 1 tbsp [finely chopped]
Ajwain - 1tsp [roast and grind it]
water - as required
Method:
- chop palak if fresh or thaw frozen palk
- steam and puree' it
- make dough by mixing palak puree' , whole wheat flour and ajwain
- Leave the dough covered to set for 30 minutes
- In the meantime mash boiled potato and add ginger, salt, amchur, coriander powder, chillies and mix properly. Adjust spices and salt according to your taste
- Make small balls out of the dough and and roll it a little
- Place potato mixture on the rolled dough ball and seal the sides with your finger
- Sprinkle little dry flour on the rolling board and roll it gently with rolling pin into a circle
- Put the rolled circle on a hot griddle kept on medium heat and roast the bread on both sides by applying little oil each side
- Serve hot with curd or kheer
- steaming helps to get rid of raw palak flavor
- adding ajwain is important, as it gives a nice flavor
- you can also add chopped onion
- you can also fry potato mixture in some oil with jeera tadka. It give a rich taste, I usually avoid this step as I want to minimize oil consumption, otherwise go ahead, it tastes really good with extra frying step
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