Cooked - Spinach Wrap Recipe

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💪 Nutrition 🖨️ pdf

Spinach Wrap Recipe

https://www.indianhealthyrecipes.com/spinach-wrap/

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1.0

1½ cups wheat flour ( or all-purpose flour)

1½ cups spinach ((125 grams roughly chopped))

½ inch ginger ( or 1 to 2 garlic cloves (optional))

¼ teaspoon garam masala ( (optional))

1 green chili ((optional, skip for kids))

¼ teaspoon salt ((optional))

¼ to ½ teaspoon ground cumin ( or crushed seeds (optional))

1 to 2 tablespoons water ((or yogurt, to blend spinach))

1 teaspoon oil ( (to add into the dough))

2 tablespoons butter ( , ghee or oil for toasting)

1½ cups paneer ((or tofu or 2 large boiled potatoes ))

1½ tablespoons oil

½ teaspoon cumin

¾ to 1 teaspoon ginger garlic paste ((or 1 clove garlic & ½ inch ginger chopped))

1 large tomato ((pureed or 3 tablespoons tomato paste))

½ teaspoon red chili powder ( (adjust to taste))

¼ teaspoon garam masala

½ teaspoon coriander powder

⅓ teaspoon salt ((adjust to taste))

2 tablespoons coriander leaves (fine chopped)

1 small onion ( sliced (optional or pickled vegetables))

1 small carrot ((grated, optional))

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Wash and rinse spinach well in lots of water. Drain and add to a blender with ginger, garlic, little salt, cumin, green chili and garam masala. Also add 1 to 2 tablespoons water or yogurt to help blend the mixture well.
Blend this to a smooth puree. We don't want any grits in the puree. Transfer this to a mixing bowl and add wheat flour.
Mix well and make a soft dough, adding more water if required.
Pour oil and knead it well until soft & pliable. Set aside.
Heat a pan with oil and add cumin. Let them crackle.
Add ginger garlic paste & saute until the raw smell goes away for 1 to 2 mins.
Pour the tomato puree or tomato paste with 2 to 3 tablespoons water. Also add chili powder, salt, turmeric and garam masala. Cook until the mixture thickens and the raw smell of the tomatoes has gone.
Crumble the paneer (or tofu or boiled potato) and add to the pan. Mix well.
Cook on a low heat for 2 mins until the paneer and tomato blends well. Add coriander leaves and stir. Taste test and adjust the salt and spice. Turn off the stove and set aside to cool.
Divide the dough to 6 to 8 portions and roll to smooth balls.
Dust the rolling area or board with little flour and place a dough ball over it. Dust little flour over the dough ball and begin to roll to a flatbread that is not too thick nor too thin.
Heat a griddle until hot enough on a medium high flame.
Transfer the spinach flatbread to the hot griddle and cook just for 1 to 2 mins.
When you see bubbles over it, flip it to the other side and press down with the spatula so it puffs up well.
Drizzle some oil or ghee or butter and cook pressing down with the spatula. Cook on both the sides until the flatbread is cooked & has a few to golden brown spots.
Stack the spinach flatbreads as you cook all of them.
Place a flatbread on a board. If you want you can also spread mayo or cream cheese or green chutney and that's optional. Add the stuffing towards one half of it.
Fold one end of the wrap inside. Begin to roll tightly. Use a sandwich pick to hold the wrap in shape.
Serve spinach wraps hot.

Created 53 weeks ago

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