Palak (spinach) Phulka
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Add a few sprigs of mint leaves to the spinach to give that exotic aroma of mint, to the roti.
- Combine the spinach and curds and blend in a mixer till smooth.
- Combine the puree, wheat flour and remaining ingredients, mix well and knead into a soft dough.
- Divide the dough into 15 equal portions and roll them into thin phulkas of 5" diameter.
- Heat a tava and cook each phulka till golden brown from both the sides and they puff up.
- Serve hot with veggies, or dal.
This recipe was contributed by rimpy_y2k on 11 Oct 2011
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