Monday, August 30, 2010

Spinach and cauliflower roti

This was an inspiration from Chef in you. I absolutely loved the idea of adding spinach and cauliflower to a dish. It was soft rotis which you could eat with pickles or raita.

To make roti
- 3 cups atta
- 2 green chilies (adjust to taste)
- 2 cups spinach
- 1 cup Greek yogurt
- 1 tsp ajwain seeds
- salt to taste


1. Grind spinach, chilies, yogurt to a fine paste. To the flour add some ajwain seeds and the ground mixture and kneed it to form a tight dough. Keep it covered for at least an hour. Meanwhile proceed to make the filling/curry.

Ingredients for the curry:
- 1 medium sized cauliflower finely chopped
- 1 cup shredded mozzarella cheese (recipe calls for paneer)
- 1 tsp chili powder
- 1 tsp cumin seeds
- 1 tsp oil
- 1 potato boiled and pealed
- salt to taste

Method to make filling
1. In a skillet add oil and cumin seeds. Once they start to brown add the cauliflower, chili powder and salt. Cook till they become soft. Make sure there is no water. Keep it aside so it can cool down.
2. Meanwhile mash the potatoes so there are no lumps. Mix the cooked cauliflower, potatoes and the shredded cheese. If the mixture is slightly warm the cheese melts very nicely.
3. Make small balls and keep it aside.

Method putting it all together

1. Take a small piece of the dough. Pull it apart and place a ball of the vegetable mixture. Now bring the sides together. Roll it in your hands to form a smooth ball. Make sure your stuffing is all inside the dough.
2. Dust a flat surface. Place this ball and roll it using a rolling pin. These need not be too thin.
3. Heat a flat pan/tawa. If you like drizle some ghee and place the roti in the tawa. Cook till they become slightly brow on both sides.

Serve it hot with pickles. This was super duper tasty. I am sending this one to Bookemarked recipe - hosted by Priya

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