Spinach Roti

After a long time...back to blogging:)...
Was thinking about a dish with spinach and my Taste buds said a big "No" to anything with rice for  today...
Got in to the whole wheat mode!
A very simple yet healthy meal I chose to eat for lunch .To marry the fiber ,I made a good protein equivalent "soya chunks " quick fry.

What I had:

• Spinach - 1/4 cup 
• Whole wheat flour -1.5 cups
• Warm water-3/4 cups
• Oil- 2 tsp 
• Mustard -a few 
• Cumin seeds-1/2tsp
• Garlic -1 (chopped)
• Green chilly-1/2 
• Chilly powder -a pinch 
• Salt to taste 

How I made:
Preparation of Spinach & Dough:

1. Wash and cut the spinach leaves. Heat a small pan, add 1 tsp. of oil , mustard, cumin seeds, garlic and sauté for few seconds. Add spinach , a little bit of salt per your taste ( we will add some more to the wheat flour as well).
2. Sauté the mixture for 5 minutes till the spinach gets cooked well.. Allow the mixture to cool for another 5-8 minutes and then blend it coarsely in  a hand blender or mortar & pestle.
3. Sift the flour  and 1 tsp of salt using a hand  sifter to remove any large particles or clumps in the flour. This way the flour texture is all even .
4. To the dry ingredients ,add spinach mixture,remaining 1 tsp of oil, and start to knead  the dough usinb clean hands by adding little bit of water  periodically .Repeat the process over and over again till you find a smooth non -sticky dough. Let the dough rest in an air tight container for 10-15 minutes . It makes the dough even smoother.

Preparation of  Roti:

1. Take the dough and make small lime size balls out of it and flatten it to make a pattie.
2. Take. Wooden board,spread a thin layer of dry flour, place the patties and start to roll using the rolling pin  to get a  thin round pancake
3. Heat another pan with  a little bit of oil  , place the roti on the pan and fry until it turns slight brown /till you see small brown blister  like pops on the top of the roti.

Serve hot with any curry, raita.