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225 g - maida/flour
55 g - butter
55 g - grated cheese
A pinch of salt
Cold water to knead the dough with
A big bunch of spinach leaves to fold the dough in
200 g - cauliflower (grated)
2 tsp coriander (finely chopped)
1 green chilli (finely chopped)
Salt to taste
Pepper (freshly ground) to taste
3 tbsp - white sauce
Oil or melted butter for brushing
How to Make Spinach pinwheels
Sift flour and rub in butter with fingertips till the mixture resembles bread crumbs.
Add cheese and make dough using cold water.
Roll out about 1/4 inch thick rectangular shape.
Blanch spinach in boiling water for half a minute and plunge in cold water.
Mix together ingredients for the filling.
Spread leaves, overlapping a little, over a flat surface covered with polythene or cling film the size of the rectangular dough.
Keep the rolled out dough over the leaves.
Spread the filling over the dough.
Trim edges with a sharp knife and roll it up, like a Swiss roll.
Wrap in butter paper and chill for half an hour.
Remove butter paper, cut into half-inch thick slices and place on a greased tray.
Brush with oil or melted butter and bake at 200 degrees C for 20 minutes or till golden.
Serve with a sauce of your choice.
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