Feb 212012

Christmas Makan II


Yup, still on Christmas posts!

After 2 rounds of feasting at the friends’ place, it was my turn to host. After my first Christmas Indian theme hosting, i wanted more. I felt i hadn’t whip up enough Indian dishes and wanted to do more. For this hosting, it was a little easier since it was a potluck thingie. I picked what i wanted to cook and the rest, it was up to the friends though i did sorta suggest tp Pei Lin what to bring though. :P

This was what we had -



. Keropok
. Stollen


. Saag Roti
. Dal by Pei Lin
. Aloo Gobi by Pei Lin
. Paneer Balti with Prawns


. Pistachio Kulfi by Pick Yin


Initially, i thought of making just plain chapati but after seeing this Saag Roti in the cookbook, i was all curious. Saag roti.. whoaaa! How interesting! Will it be like spinach pasta?, i pondered silently. Except that this isn’t pasta but bread but a world different. Heh. Though it requires a little bit more effort, it’d be fun. Something different definitely. :)

Saag Roti

makes 20

200g English spinach leaves, stalks removed
500g atta flour
1 tsp salt
1 tsp ghee


1. Cook the spinach briefly in a little simmering water until it’s just wilted, then refresh in cold water. Drain thoroughly, then finely chop. Squeeze out any extra water by putting the spinach between 2 plates and pushing them together.
2. Sift the atta and salt into a bowl and make a well in the center. Add the spinach, ghee and about 1 cup of tepid water and mix to form a soft, pliable dough. Turn out the dough onto a floured work surface and knead for 5 minutes. Place in an oiled bowl, cover and allow to rest for 30 minutes.
3. Divide the dough into 20 balls. Working with one portion at a time and keeping the rest covered, roll out each portion evenly to a 12 cm circle about 1mm thick.

4. Heat a heavy-based pan until hot, and cook one roti at a time. Cook each on one side, covered with a lid (this helps to keep them soft) for about 1 minute. Turn it over, cover again and cook the other side for 2 minutes. Check the roti a few times to make sure it doesn’t overcook. The roti will blister a little and brown in some places. Remove the roti and keep it warm under a tea towel. Cook the remaining roti.

(adapted from a little taste of …….. India)



The friend‘s parents who came along gave me thumbs up. For them who eat this regularly if not daily, what a compliment! So if they’d said good, who am i to say otherwise eh? HEHEEEE!

(ermm, the truth is, i can’t judge, for i’ve never eaten a chapati before. :P)

For my Christmas Makan I, click here.