Fresh sweet corn is my favorite and I really enjoy it when grilled, it actually gives out yummy flavor and very healthy and a sun snack to bite into when you just standing out on your deck and watching the nature around.
This reminds me of my college days....we used to hate the hostel food and since our college and hostel was in the middle of nowhere...the hostel was surrounded by farms. We used to have fun during the summer, going to the fields without our hostel warden's notice and play and walk around. We used to pass by so many corn fields, vegetable fields and when we get to see the farmers we used to talk to them. Then we got the idea of taking corn from the corn fields...but we never saw any farmers...so we just took it and came back to the hostel and used to used to cook it over the coil stove and eat...so this became our food for the summer. :)) those days we really fun and sweet memories....can never be forgotten.
Ok, now lets go back to the recipe...
Ingredients:
-------------
To Make Spinach Roti Dough:
--------------------------------
3 cups Atta or Chapati Flour
Salt to taste
1 bag Spinach, blanched and cooled (remove excess water) - A video to help out on how to blanch spinach.
For Stuffing:
---------------
1 fresh Corn from the cob, corn kernels removed. (see my old post - a video on how to cut corn off the cob).
2 tbsp Almond powder ( I toasted and powdered the almonds)
1 tsp Cumin powder
Salt and Pepper to taste
1 Egg (Optional) or Substitute egg with flax meal and water (1 tbsp flax meal to 3 tbsp water)
1 tbsp melted Butter/Ghee
Method:
----------
Making Spinach Roti Dough:
------------------------------
1. In a mixing bowl add the blanched spinach and atta and salt and no water is needed as the spinach will have enough water to make the dough. Knead the dough until soft and non-sticky.
Note: I made these two ways, one with egg and the other without eggs. First I will explain the one which I made without egg.
Method 1:
------------
2. Add the almond powder and mix again and off the flame and keep stirring so that the almond does not stick to the bottom of the pan. Allow this corn mixture to cool.
4. Preheat oven to 350F. ( I used a toasted oven which does not need preheating)
5. Now roll a ball of the spinach dough into round shape roti.
6. Place about 1-2 tbsp filling on one of the roti's and spread it leaving an inch on the sides.
7. Now fold the roti into half and press the sides so that it makes a half moon shape.
8. Now join the both corners and press again. This will make a pocket shape.
9. Now brush a little bit of melted butter allover and bake it for about 10-12 mins.
Method 2:
-------------
2. Now roll two balls of the spinach dough one at a time to a roti shape,both should be off almost same size.
5. Place a tava and bring it to medium heat.
7. Brush some melted butter on top and flip the to apply on the other side and brush with butter the second side too.
8. Now remove it from the pan and slice it into shapes and serve it or you can serve like whole stuffed roti with your choice of dip/sauce/pickle/yogurt.
Sending this recipe to the events hosted by Vardhini and Priya - Zesty Palette and Now Serving; Reva and Sangeeta - Kaarasaaram and Lite Bite; Simona and Siri - Healing Foods - Whole Grains
