Ingredients :
- For the dough :
- 1½ teacups maida
- 1½ teacups gehun ka atta
- 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 :
Mix the spinach and lemon juice with 2 tbsp of water in a liquidiser.
Sieve the flours with the salt. Put the ghee and stir properly.
Put the spinach mixture and make semi-soft dough by adding enough water.
For the stuffing :
Sprinkle a little salt over the radish and keep aside for ½ hour. Squeeze out the water. Put the coriander, green chillies and salt.
How to proceed :
Roll out into thin rotis. Cook them lightly on a tava and keep aside.
Whenever you serve, take one roti, spread some mixture and turn the other side over it so that it becomes a half moon.
Apply a little ghee and cook on a tava on both sides. Serve hot with fresh curds.
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