'Palak ki Roti' is a special treat for a monsoon day. This time we dint had a single shower but that shouldn't keep us away from the delicious "Palak ki roti"
Making Palak ki roti is simple. There are three steps.
Step 1. Make Spinach Purée
Remove stalks from a bunch of fresh spinach leaves and wash them. Now put the leaves in a pan with 1/2 cup of water, 2 garlic cloves, 1 red whole chilli and a tsp cumin seeds. Simmer for 3 minutes. Next, let it cool for a few minutes and then blend it into a smooth paste. Keep it aside.
Step 2. Prepare Dough
Take 2 cups wheat flour and add a tbsp of olive oil to it and mix. Make a well in the centre and add the spinach purée to it. Gently bring the ingredients together and knead until the dough is firm. Add more water if its too dry or flour if its sticky. Allow it to rest for 1/2 and hour.
Step 3. Roll a Roti
Divide the dough into 2 inch balls. Heat the Tava or heavy based griddleon medium heat. Use extra flour to roll the balls into 5-6 inch diameter roti. Place it on the preheated tava, let each side cook for 30 secs or until it has lil brown spots. Brush extra olive oil or butter on top if you like :)
Palak ki roti tastes brilliant with grilled eggplant dip or garlic chutni and kachomar salad.
I made these this month but without rains, they seem incomplete. Do make these to remember monsoons.