HARIYALI ROTI

 

" A Roti with a very Tempting Chutney on it."

 

Makes 12-15 Small Rotis

 

INGREDIENTS

Roti

1 Tcup- Wheat Flour ( Hindi Term Aata )
200 gm- Spinach ( Boiled with little water,a pinch salt,cooled and then pureed)
2 Nos- Green Chillies ( Chopped Finely )
1 No- Onion ( Chopped )
1 Tsp- Salt
2 Tsp- Chaat Masala
½ Tcup- Curd
4 Tbsp- Ghee
2 Tbsp- Chopped Corainader Leaves
2 Tbsp- Chopped Mint Leaves
2 Tbsp- Kasoori Methi
2 Drops- Green Food Colour

Chutney Spread on Roti

½ Tcup- Spinach Puree ( Left after kneading the dough )
1 Tbsp- Garlic Paste ( Fresh/Tinned )
4 Tbsp- Readymade Tomato Puree
1 Tbsp- Chaat Masala
½ Cube- Maggi Super Seasoning ( Vegetarian )
1 Tsp- Red Chilli Powder

Other Ingredients

Ghee for Shallow Frying the Roti
Wheat Flour for dusting the Roti

 

Garnish

Chopped Coriander Leaves

 

METHOD

Roti

1. Knead all the Ingredients together into a Smooth Dough and leave it to rest for half hour.

Keep aside ½ Tcup Spinach Puree for the Chutney.

 

Chutney Spread on Roti

1. In a Kadhai heat Spinach Puree.Add Garlic Paste to it and sauté well.
2. Next add Tomato Puree,Chaat Masala,Super Seasoning and Red Chilli Powder.
3. Stir well and let the Spread thicken a bit.Cool the Spread and adjust the Seasoning.

 

Assembling the Roti

1. Divide the Dough into small balls and roll as per size needed with the help of rolling pin and board.
2. While rolling the roti,first roll a bit and then spread Ghee on it and dust with Flour. Again semifold it and spread Ghee and dust Flour. Now fold it in the form of a triangle and roll out a round roti out of it by dusting only flour on it.
3. Heat a griddle and shallow fry the rotis by appling ghee on both the sides.
4. Repeat for other rotis also.
5. While serving spread the prepared spinach chutney on the rotis and serve hot .
6. Garnish the rotis with coriander leaves.