Research "Ek Khoj"

Ingridents:

3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

Method:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes.
Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute.
Keep slightly coarse, do not make very smooth.
Keep aside.Cut the potatoes into big pieces.
Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well.
Boil for 2-3 minutes.
Add lemon juice Just before s evering heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of potatoes.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

Ingredients:-

2 cups Indian whole wheat flour
1 teaspoon salt
1 tablespoon vegetable oil
About 3/4 cup warm water (enough for a kneadable dough)

Method:-

Preheat oven to 350 degrees.
Knead the dough, cover, and set aside for at least 1/2 hour (ideally 1-2 hours).
Divide the dough in 10-12 equal pieces.
Roll out into 5-6-inch rounds, paint lightly with ghee, then prepare by one of the two following methods:

Make a slit from one edge of the round to the center.
Wrap one cut edge around the other to make a cone-shape.
Flatten the cone back into a disk, then roll out with the rolling pin to the thickness of carboard, about 5-6-inches wide.
Roll up the disk into a "jelly-roll."
Now curl the roll into a spiral, like a cinnamon bun.
Seal the outside end by pressing with your fingers, then flatten and roll out with a rolling pin to the thickness of cardboard, about 5-6- inches wide.

Place the roti on a cake rack, and set on top of the oven rack in your oven; bake until lightly browned.
Paint one side of the roti with ghee to keep it from becoming brittle.
You can also cook these in a skillet just like chapati.
Remember to butter them when browned.