Name: Spinach Basket Chaat recipe by Alka Munjal at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For dough ---; 1cup maida; 2spoon ghee; Pinch of carom seeds; Salt as per taste; Water; For stuffing; 2spoon boil and cut potatoes; 2spooon cottage cheese cubes; 2spoon pomegranate seeds; 2spoon boil chikpeas; s2spoon turmind chutney; 2spoon mint chatney; 2spoon chat masala; 2spoon roasted cumin powder; Black salt as per taste; Coriander leaves

Ingredients Serving: 4

For dough ---
1cup maida
2spoon ghee
Pinch of carom seeds
Salt as per taste
Water
For stuffing
2spoon boil and cut potatoes
2spooon cottage cheese cubes
2spoon pomegranate seeds
2spoon boil chikpeas
s2spoon turmind chutney
2spoon mint chatney
2spoon chat masala
2spoon roasted cumin powder
Black salt as per taste
Coriander leaves

Instructions

TAKE 1 CUP ALL PURPOSE FLOUR, ADD 2 TSP SPINACH PASTE, A PINCH OF CAROM SEEDS, 2 TSP GHEE
ADD SALT TO TASTE, MIX WELL
ADD WATER AS REQUIRED, KNEAD INTO A SMOOTH DOUGH
SET ASIDE TO REST FOR 10 MINS
MAKE SMALL BALLS FROM THE RESTED DOUGH, ROLL OUT INTO ROTIS
COVER MUFFIN MOULDS WITH THE ROTIS, TRIM THE EXCESS DOUGH AT THE EDGES
PRICK HOLES IN THE DOUGH
BAKE IN A PREHEATED OVEN FOR 15-20 MINS
TAKE 2 TBSP EACH OF BOILED, CUBED POTATOES & CHICKPEAS, POMEGRANATE SEEDS
ADD 2 TBSP EACH OF CUBED COTTAGE CHEESE & CUCUMBER, TAMARIND CHATNEY
ADD 2 TBSP MINT CHUTNEY, ROCK SALT TO TASTE, 2 TSP CHAT MASALA & ROASTED CUMIN POWDERS
ADD 2 TBSP CHOPPED CORIANDER LEAVES, TOSS GENTLY
FILL THE READY FILLING INTO THE COOLED SPINACH BASKETS
SERVE IMMEDIATELY

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