PALAK KI ROTI (Spinach Chapati)

Ingredients

2 cups flour

1 cup steamed and finely chopped spinach leaves.
½ tsp. salt
½ tsp whole cumin seeds (Zeera)
5-6 black pepper (Kali Mirch) coarsely crushed
1 tbs. oil to make dough
A little water to form dough
 Oil for shallow frying

Instructions

Mix together the flour, spinach and spices. Add 1 tbs. of Kashmir premium oil and knead with water to form a dough which is medium-soft.
Cover and keep in the fridge for at least half an hour to set.
Break into small balls. Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown.
Serve hot with Achaar (pickle) or chutney.
Serving: 2 to 3 persons

Boil Egg

POTATO CUTLETS

Ingredients

2-3 medium size potatoes boiled
1 tsp. salt or according to taste
½ tsp. ground black pepper (Kali Mirch)
Breadcrumbs for coating
1 egg beaten
Oil for deep-frying
Assortment of fillings

Instructions

Boil the potatoes and remove their skins. Allow to cool and then mash to paste. Add the salt and pepper and mix well. Take a small amount of this mixture in the hand and flatten to a disc shape. Add the filling in the middle and cover on all sides to form a kabab like shape. Dip in beaten egg and then roll in breadcrumbs to coat well all over. Deep fry till golden brown. Serve with ketchup or chutney.

Fillings:
1. Grated Cheddar or Mozzarella Cheese
2. Pre cooked keema (mincemeat)
3. Grated carrots, cabbage, capsicum , peas mixture.
4. Any other preferred filling that you like.

Cooking, Recipes

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