Here is an interesting and unique variety of snack with different kinds of vegetables stuffed in it, which not only makes this snack tasty but also nutritious and healthy.
Ingredients:
- 100 grams whole wheat flour
- 50 grams maida
- 50 grams soybean flour
- 50 grams oatmeal or oat flour
- 1 table spoon butter
- 2 table spoon of oil for greasing the oven plate
- Spinach 200 grams
- Chopped green onion
- Chopped tomato
- Half boiled mix vegetables like mutter cauliflower, French bean, carrot, boiled potato, salt to taste
- ¼ teaspoon turmeric powder
- 2 teaspoons of garlic- ginger paste
- Salt to taste
- 1 teaspoon red chilly flakes and 1 teaspoon chilly powder
- A pinch of chat powder
- A pinch of dry mango powder
- 100 grams soybean paneer (tofu)
- Two slice of low fat cheese
- Chopped coriander
Method:
Dough for the Pouch
Wash the spinach properly. Take it in a frying pan; put it on the gas stove without any water, oil or butter. Heat it fully on the gas stove for two to five minutes. When the quantity reduces and there is no water left in it, switch off the gas. When it comes to normal room temperature blend it in a blender or with hand blender to make a spinach paste. Mix all the flours in a big bowl or deep broad plate. Add a table spoon of oil in it to make it soft. Add salt to taste. Add ¼ teaspoon turmeric powder, 1 tea spoon red chilly powder and 1 teaspoon ginger garlic paste to the flours. Now add and mix the spinach paste to the flours. Mostly no water will be needed to make dough of the flours. Add little water if needed to make it softer like phulka roti dough. Keep the dough aside and cover it with a wet cloth for about half an hour.
Vegetable stuffing
Now to make the vegetable stuffing, take a pan on the gas stove. Take 1 table spoon of butter in it. When it melts, add all the half boiled vegetables to it. Add and mix chopped green onion and boiled potatoes. Put red chilly flakes, 1teaspoon ginger garlic paste, salt to taste and crush tofu with hand on the vegetable. Sprinkle a pinch of chaat powder and dry mango powder. Mix well. Always remember while adding salt that some time butter contains salt. Keep on gas for about 5 minutes or till such time that no water remains in it. Stir well to mix all the ingredients. Put off the gas. Sprinkle chopped coriander on it. Then allow it to come to normal room temperature.
Now take the dough, soften it with hands. Take a part of the dough; roll a big roti from it on the rolling board. Sprinkle some dry whole wheat flour or maida if the dough starts sticking to the rolling board. The rolled roti should be a little thicker then the regular phulka roti. Hold and stick or join the roti from east and west end such that, there will be two parts or pouches formed. Similarly, stick north south of the roti along with them so that now four pouches will be seen as seen in the picture.
Pour the mix vegetable in all the four parts. Put a small piece of low fat cheese slice on the top of each pouch such that it covers the stuffing. Grease an oven plate and keep the 4 in 1 pouch in it. Make all pouches in the same manner. Arrange them in the oven plate. Keep the plate for baking in a pre-heated oven for 10 minutes with the heating regulator selected to 250 degree celsius. Then put it for grilling for about 10 minutes on 200 degrees. The pouch should be crispy from outside so if necessary put 5 minutes more for grilling.
When it gets crispy from outside, the tasty and nutritious pouches are ready.
This can be served with mint chutney and / or tomato sauce.