Spices and Recipes

Ingredients:
For the dough:

• 1½ teacups maida
• 1½ teacups gehun ka atta (wheat flour)
• 1 teacup, spinach, chopped
• ½ tsp lemon juice
• 2 tbsp ghee
• 1 tsp salt

For the stuffing:

• 2 teacups radish, grated
• 2 tbsp coriander, chopped
• 2 green chillies, chopped
• salt to taste

Method:
For the dough:

1. Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
2. Sieve the flours with the salt. Put the ghee and stir properly.
3. Put the spinach mixture and make semi-soft dough by adding enough water.

For the stuffing:

1. Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water.
2. Put the coriander, green chillies and salt.

How to proceed:

1. Roll out into thin rotis. Cook them lightly on a tava and keep aside.
2. Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.
3. Apply a little ghee and cook on a skillet / tava on both sides.
4. Serve hot with fresh curds.

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