Palak Spring Rolls

A sweet and tangy Chinese preparation

Ingredients

For the Dough:

2 cups maida

2 tbsp. Semolina

1/2 cup milk

1/2 cup curds

Salt according to taste

2 tsp. Oil

Water to knead dough

For the Filling:

1 fresh bunch of spinach finely chopped

1 tsp. cumin seeds

4 to 5 green chilies very finely chopped

2 tsp. garam masala

1 tsp. pepper powder

2 pods garlic finely chopped or crushed

1tsp ginger, crushed

Sugar according to taste

Salt according to taste

Oil for frying

For the seasoning:

Cream, grated Cheese and chopped Coriander leaves

Serve with

Serve hot with tomato ketchup and chilli sauce.

Method

1.Mix Maida (all purpose flour, plain flour), semolina, milk, curds, oil and salt together and prepare a soft pliable dough with water. Keep aside.
2.Wash and soak spinach in salt water for 6 to 7 hours.
3.Take oil in a non-stick pan and add cumin seeds, let them splutter.
4.Add to it garlic, ginger, green chilies, garam masala, pepper powder, sugar and salt and cook for a few seconds.
5.Now add the drained spinach (Palak) and mix all the ingredients well. Remove from heat. Let the mixture cool.
6.Take little of the prepared dough and roll it into the size of a chapatti.
7.Take a tbsp. of the filling and place it in the center of the rolled chapatti.
8.Roll the chapatti and seal the edges moistening with water.
9.Press a little so that the mixture spreads evenly inside the roll.
10.Repeat the same for the remaining dough and the filling.
11.Grease the baking tray with oil and place all the rolls on it.
12.Before baking garnish the rolls with cream and cheese.
13.Bake the rolls till they are crisp and brown.
14.When done, remove from oven and cut the rolls into smaller pieces. Garnish with coriander leaves.