Toasted Spinach Rotis
|Whole wheat chapatis||8 (Approx. 200 Mm / 8 Inch In Diameter, Leftover)|
|Finely chopped spinach||3 Cup (48 tbs) (For The Spinach Stuffing)|
|Chopped onion||1 Cup (16 tbs) (For The Spinach Stuffing)|
|Green chilies||2 , chopped (For The Spinach Stuffing)|
|Low fat paneer||4 Tablespoon, crumbled (For The Spinach Stuffing, Cottage Cheese)|
|Oil||2 Teaspoon (For The Spinach Stuffing)|
|Salt||To Taste (For The Spinach Stuffing)|
For the spinach stuffing.
Heat oil and fry onions for 1/2 a minute.
Add green chillies and fry again for a few seconds.
Add spinach and cook for 2 minutes.
Drain the water, if any.
Add paneer and salt.
How to proceed place a chapati on a flat surface.
Put a portion of the stuffing on it and fold into a semi-circle.
Grease the outer surface with oil and put in a bread toaster.
Toast till chapati is crisp and brown spots appear on each side.
Cut into strips and serve immediately.