Ingredients
4 roomali rotis
1.5 cups spinach puree
1/2 cup corn seeds
1/2 cup channa dal
1/2 tsp cinnamon powder
2 green chillies chopped
3 tbspn oil
Oil for frying
Salt to taste
Process
To obtain the spinach puree, cut the spinach into medium-sized pieces and boil the leaves. Drain out excess water and blend in a mixer to obtain puree. Soak the channa dal in water for 2 hours. Drain out the water and grind together with the spinach puree to obtain a smooth paste. Heat the oil and add the channa-spinach paste and cook over a low-flame for 3-4 minutes. Slightly grind the corn seeds and add to the spinach and dal mixture. Also add all the spices and salt to taste. Cook till the mixture is thick and there is no water remaining in it. Allow the mixture to cool. Grease your palm and divide the dough into portions. Roll out each portion on your palm into a thin roll, 2-3 inches long. Heat enough oil for deep frying the rolls.
To serve
Break the roomali roti into pieces, big enough to roll each of the spinach corn rolls in it. Wrap each of the roomali roll in tissue paper and serve.
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