Recipe - Pakodi Chaat Salad

3 cup Wheat flour
One half cup Curds fresh
1 bn Spinach; chopped, washed,
; drained
1 teaspoon Ghee or oil
Salt to taste

Blend spinach curds in mixie, till smooth.

Sieve together flour and salt.

Add spinach mixture, a little at a time.

Knead simultaneously, to make a soft pliable dough.

Keep covered for 1015 minutes.

Brush ghee over dough.

Knead again, till smooth and elastic.

Take a pingpong ball sized lump, make round.

Roll into a thin chappaati using dry flour to dust.

Heat tawa (griddle), cook on one side, turn.

Allow brown spots to appear on the other side.

Turn again, puff up by pressing lightly with a wad of cloth.

If desired drizzle butter or ghee over it.

Serve hot with veggies, or dal.

Making time: 30 minutes

Makes: 1315 rotis

Shelflife: Dough refrigerated 1 day Rotis, 2 days

Variation: Add a few sprigs of mint leaves to the spinach to give that
exotic aroma of mint, to the roti.

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