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Preparation Time : 45
Cook Time : 25
Total Time : 70
2 cups plain flour
1/4 tsp. salt
1 tsp. kasuri methi (dried fenugreek leaves), crushed
1/2 tsp. garam masala powder
1/4 tsp. turmeric powder
1/2 tsp. red chili flakes
1 1/2 tsp. yeast
1/2 cup warm water
1 tsp. sugar
2-3 tbsp. spinach puree
1 tsp. butter (room temperature)
1 tsp. melted ghee to brush
In a small bowl, add the yeast, sugar and water. Mix and cover. Keep aside for 10-15 minutes. By then it will froth up and it is ready to be used.
In a large bowl, add the flour and all the dry spices. Mix well and add the spinach puree along with the yeast mix.
Combine well and knead for 2-3 minutes into a very soft dough . Add more lukewarm if required. Cover with a wet cloth and keep aside in a warm place for 30 minutes.
Add the butter and again knead for 2-3 minutes. Cover and keep aside for a further 30 minutes.
Punch back the dough and divide into equal round balls. Place them on a baking sheet, cover with a wet cloth and keep aside for an hour.
Brush with melted butter and sprinkle some sesame seeds & nigella seeds. Bake in a preheated oven at 200 degrees C. for 22-25 minutes.
Cool on a wire rack and relish as an evening tea-time snack.
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