Kaddu Palak ki Roti ( Roz ka Khana)
by Tarla Dalal
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Added to 229 cookbooks
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Red pumpkin and spinach – what a brilliant twosome! A lesson in contrasts, the two are different in everything from colour and texture to flavour, yet they complement each other beautifully, especially in this wonderful recipe. The best part is that this Kaddu Palak ki Roti is also very easy to make because all the ingredients are mixed into the dough, and you do not have to bother about stuffing and rolling like in the case of parathas. The spinach and the pumpkin also hydrate the dough well, resulting in soft, pliable rotis, which everybody will love. Take care to cook the rotis well so that the raw smell of the veggies totally vanishes, giving way to the most irresistible aroma! Serve with Paneer Koftas in Curd Gravy and Lehsun ki Chutney .
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 8 equal portions and roll out each portion into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
- Serve hot.
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