Green beer, green clothes, green chicago river. It has been 3 days since St.Patrics but I am still in the green zone. Last weekend was full of get togethers, lots of eating and drinking. All the excessive eating and drinking has left me feeling over loaded. Most of the time I don’t like cooking, leave alone trying new recipes.
P.S I hope you forgive me for a rather short post today. Hopefully I will get out of the holiday feeling soon and be back.
Before St.Patrics I had made these spinach flax seed based whole wheat flatbreads (Green again!). They are perfect as snacks with pickle or just by themselves along with a cup of tea.
Store them in an airtight container and they hold good for 3-4 days.
- 3 cups baby spinach leaves, blanch them and grind them (Yields around ¾ to 1 cup spinach paste)
- 1+2/3 cups whole wheat flour
- 4 tbsp flax seed powder
- 1 tsp salt or to taste
- 2 green chilies
- ½ tsp cumin powder
- ½ tsp carom seeds
- ½ tsp olive oil
- red chili powder (optional)
- In a bowl, add all the dry ingredients. Grind the blanched spinach leaves along with 2 green chilies. Add spinach paste to the flour mix and knead well. It should be semi hard and make sure you knead it well for 5-10 minutes. If feels too dry, add water by tablespoon but don't make it sticky. The dough is supposed to be semi hard for this kind of flat breads. If you poke your finger in the dough, it won't make a hole easily.
- Add olive oil and knead again for a minute or two.
- Take a deep non stick pot and add 1-2 cups of canola or any other vegetable oil good for frying. Keep the flame on low. By the time oil heats up, divide the dough into small size balls and start rolling into a thin round shape. Once ready, increase the flame and test the oil by dropping a pinch of dough. If it rises immediately, you are good to go otherwise let it heat up more.
- Add one at a time. Fry for few seconds on one side and then flip. It should have light brown spots which shows it is nicely cooked.
- Enjoy hot or cold.