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Friday, October 8, 2010


Wheat flour - 2 cups
Oil - 1 tbsp
Spinach - 1 1/2 cup (washed)
Yogurt - 1/4 cup
Salt - To taste
Ginger - 1 " piece
Turmeric powder - 1/4 tsp
Roasted Cumin Powder - 1/4 tsp
Red Chili Powder - 1/4 tsp
Oil - for cooking
Water - as required.

In a pan, add few tbsps of water and spinach. Cook for 2-3 mins and turn off.
In a blender, add spinach, salt, red chilli, tumeric, cumin powder, yoghurt & ginger. Grind to a smooth paste. Donot add the water in which spinach had been cooked.
Add Spinach mixture to flour and form a medium firm dough. If necessary, then add the remaining water from spinach tho flour to knead the dough.

Rub the surface with few drops of oil and cover and keep for 20 - 30 mins.
Roll out into regular chappathis or parathas and cook on both sides on a skillet.
Serve with sabzi or curd with pickle.

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