Saturday, April 1, 2017

Haryali Chutney Roti

Haryali Chutney Roti

1. 1 cup wheat flour
2. one bunch of spinach(Palak) (approx. 200 gm), boiled with little water and a pinch of salt, then make puree of the spinach.
3.2 green chillies ( chopped finely)
4. 1 onion chopped
5. Salt as per taste
6. 2 tablespoon chaat masala
7. 1/2 cup yoghurt
8. 4 tablespoon ghee
9. 2 tablespoon chopped coriander
10. 2 tablespoon chopped mint leaves (pudina)
11. 2 tablespoon dried fenugreek leaves

For the chutney:
1. 1/2 cup spinach(palak) puree ,remaining after kneading the dough
2. 1 tablespoon garlic paste
3. 2 tablespoon tomato puree
4. 1 tablespoon chaat masala
5. 1 tablespoon dry kasuri methi
6. 1 tablespoon red chilli powder

Ghee for frying the rotis, wheat flour for dusting the roti

For garneshing :
Chopped coriander leaves

1. Knead all the ingredients together into a smooth dough and leave it to rest for half hour , keep aside 1/2 cup spinach (palak)puree for the chutney.
2. For the chutney, heat the spinach puree in a kadai, Add the garlic paste to it and saute well.
3. Add the tomato puree, chat masala,kasuri methi and red chili powder. Keep aside.
4.Divide the dough into small balls.Roll out one ball into a small round.
5. smear a little ghee over the round, from the centre,cut a line towards the outer edge as if cutting segment,Then take one cut edge ans scroll the round into a cone.Press down the cone between your palms and roll out again into a small round.Once again smear a little ghee and repeat the process.This time , roll out bigger round and make a roti.
6. Heat a griddle and shallow fry the rotis by applying ghee on both the sides. Similarly prepare the other rotis.
7. Spread the prepared spinach chutney on the rotis and serve hot , or serve the chutney on the side.

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