Palak Spinach Phulka
Serving Size : 1
Ingredients for prepare Palak Spinach Phulka
:
| Amount | Measure | Ingredient - Preparation Method |
| 3 | cups | wheat flour |
| 1/2 | cup | curds fresh |
| 1 | bunch | spinach - chopped, washed, |
drained
palak spinach phulka |
| 1 | teaspoon | ghee or oil |
recipe Palak Spinach Phulka
Blend spinach curds in mixie, till smooth.
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Sieve together flour and salt. Add spinach mixture, a little at a time. Knead simultaneously, to make a
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soft pliable dough. Keep covered for 10-15 minutes. Brush ghee over dough. Knead again, till smooth and elastic.
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Take a pingpong ball sized lump, make round. Roll into a thin chappaati using dry flour to
Palak Spinach Phulka
dust. Heat tawa (griddle), cook on one side, turn. Allow brown spots to appear on the other side. Turn
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again, puff up by pressing lightly with a wad of cloth. If desired drizzle butter or ghee over it. Serve
Palak Spinach Phulka
hot with veggies, or dal. Making time: 30 minutes Makes: 13-15 rotis Shelflife: Dough refrigerated 1 day
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Rotis, 2 days Variation: Add a few sprigs of mint leaves to the
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spinach to give that exotic aroma of mint, to the roti.
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