Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons ghee
- 1 cup plain yogurt
- 1 cup spinach, finely chopped
- 2 tablespoons coriander leaves, finely chopped
- 2 tablespoons green chillies, finely chopped
- 2 tablespoons garlic, finely chopped
- 2 tablespoons ginger, finely chopped
- 2 tablespoons roasted cumin powder
- 2 tablespoons oil
- 2 tablespoons butter
- 2 tablespoons sesame seeds
Special Equipment Needed:
- Rolling pin
- Baking tray
- Frying pan
Step-by-Step Instructions:
1. In a large bowl, mix together the flour, sugar, baking powder, salt, ghee, and yogurt. Knead the mixture until it forms a soft dough.
2. In a separate bowl, mix together the spinach, coriander leaves, green chillies, garlic, ginger, and roasted cumin powder.
3. Divide the dough into 8 equal portions. Roll each portion into a thin circle.
4. Spread the spinach mixture evenly over each circle. Roll up each circle into a log shape.
5. Heat the oil and butter in a frying pan over medium heat. Place the logs in the pan and cook for 2-3 minutes on each side, until golden brown.
6. Sprinkle the sesame seeds over the logs and cook for another minute.
7. Remove the logs from the pan and place them on a baking tray. Bake in a preheated oven at 350°F for 10 minutes.
8. Serve the Spinach Roghni Naan warm.
Time:
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Temperature: 350°F
Serving Size: 8
Nutritional Information:
Calories: 250
Fat: 12 g
Carbohydrates: 28 g
Protein: 6 g
Substitutions for Ingredients:
- Plain yogurt can be substituted with Greek yogurt.
- Ghee can be substituted with butter.
- Spinach can be substituted with kale or Swiss chard.
- Coriander leaves can be substituted with parsley.
- Green chillies can be substituted with red chillies.
Variations:
- The spinach mixture can be replaced with other vegetables such as potatoes, onions, or mushrooms.
- The sesame seeds can be replaced with other seeds such as flaxseeds or chia seeds.
Tips and Tricks:
- The dough should be soft and pliable. If it is too dry, add a little more yogurt.
- The logs should be cooked on low heat to ensure that they are cooked through.
- The logs can be brushed with butter or oil before baking to give them a golden brown colour.
Storage Instructions:
The Spinach Roghni Naan can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
The Spinach Roghni Naan can be reheated in a preheated oven at 350°F for 5 minutes.
Presentation Ideas:
The Spinach Roghni Naan can be served with a side of raita or chutney.
Garnishes:
The Spinach Roghni Naan can be garnished with fresh coriander leaves or sesame seeds.
Pairings:
The Spinach Roghni Naan can be served with a variety of curries or dals.
Suggested Side Dishes:
The Spinach Roghni Naan can be served with a side of vegetable biryani or vegetable pulao.
Troubleshooting Advice:
- If the dough is too sticky, add a little more flour.
- If the logs are not cooked through, cook them for a few more minutes.
Food Safety Advice:
- The Spinach Roghni Naan should be consumed immediately after cooking.
- Leftovers should be stored in an airtight container and consumed within 3 days.
Food History:
The Spinach Roghni Naan is a traditional Indian flatbread that is usually served with curries or dals. It is believed to have originated in the northern part of India.
Flavor Profiles:
The Spinach Roghni Naan has a savory flavor with hints of garlic, ginger, and cumin.
Serving Suggestions:
The Spinach Roghni Naan can be served as a side dish or as a snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian