carrot dough
spinach dough
potato filling
carrot and spinach rolled together
after cutting into strip, roll it, then flatten well, put some sesame seeds on top, press well, spread enough flour to roll them out carefully.
Ingredients and Preparations
bread slices 8 ( I didn't cut the corners, just cut with hands and powdered well in the mixer jar)
whole wheat flour 1 cup +
palak a big handful was well and puree it, I added 1 green chili to puree( if need be add water, not too much or else you'll need lots of flour to make the dough), add salt
Carrot 2 big finely chopped added little water and puree in the mixer jar along red chili pdr and salt
You can puree beetroot by peeling and chopping/ grating it and puree adding little water.
Divide the flour along with breadcrumbs and salt to 2 parts
to 1 add palak puree, salt as need and knead to a soft dough, add little oil towards the end while kneading to have a soft dough, rest it for 10-15 minutes, knead again
to the 2nd part add carrot/ beet puree salt and knead to a smooth dough.
YOU'LL NOT NEED WATER TO KNEAD AS THERE IS ENOUGH MOISTURE IN THE PUREE ITSELF.
In case the dough is too sticky add more four to make a soft dough.
For the filling
potatoes 3 boiled, peeled and mashed/ grate it well
onion 1 finely chopped optional
green chilies 1-2 finely chopped
coriander leaves finely chopped 2 tbsp
salt to taste
coriander pd 1 tsp
jeera pdr 1/2 tsp
turmeric pdr 1/4 tsp
hing little ajwain 1/2 tsp crush with hands and add
garam masala pdr 1/2 tsp
mix all the stuffing ingredients well and keep it aside
divide the spinach and carrot dough into same size equal number of balls
roll out spinach roti, not too thin, roll out the carrot/beet roti not too thin
spread the potato filling all over one of the roti, seal well with the other colour roti.
depending on the size, cut into 2-3 strips
roll the strip as seen in the photo above.
once you roll, you can see the 2 colours, then cook on hot tawa on both sides spreading ghee/ oil till well cooked
I had tomato onion chutney
I made coriander chutney
oil 1 tsp
mustard seeds 1/2 tsp
urad dal 1 tbsp
dry red chilies 2-3 as per taste
salt to taste
tamarind one small marble size
hing little
coriander leaves 1 small bunch, washed and chopped
heat oil, add mustard seeds, once it crackles, add dal and red chilies
fry till dal turns golden
in the mixer jar add tamarind, hing, put the fried dal on top
powder the dal well, then add the coriander leaves, salt and little water to make the chutney.
This chutney goes well with roti, bread toast, idli, dosa, adai or with hot rice too !
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