Disease is but deficiency or excess of three life forces, defined in learned texts as air, fire and water. – Thirukural.
|Spinach onion kulcha|
Spinach has flavonoids – a phytonutrient with anti-cancer properties. It maintains low blood sugar, prevents constipation and it has anti-inflammatory properties. The vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure. Spinach protect the eye from cataracts and age related macular degeneration. High amount of Vitamin A and Vitamin K in spinach also protects skin, bone, brain and nervous system.
After understanding all the goodness of spinach, I decided to make this stuffed spinach kulcha, I felt the taste of spinach with onion in every bite. It was so delicious...
- APF ( Maida) – 3 cups
- Yogurt – 3 tsp
- Baking powder – 1 tsp
- Baking soda – a pinch
- Salt – to taste
- Sugar – 2 tsp
- Oil – 2 tsp
Makes upto 10 -15 Kulchas
- Spinach chopped – 1 cup
- Onion chopped – ½ cup
- Green chillies - 2 (adjust to your taste)
- Cumin – ½ tsp
- Oil – 1 tsp
- Mix all the ingredients and make dough of chapathi dough consistency. Let it rest for half an hour.
- While the dough rest, prepare the stuffing.
- Heat oil in the pan, add cumin seeds followed by chopped green chilies.
- Then add chopped onion and fry until it become translucent. Add chopped spinach and fry until raw smell goes away and the spinach should be half cooked. Add salt to taste. Switch off the stove, let it cool down.
- Take some portion of dough and roll out circle using a rolling pin. Keep the prepared stuffing in the center of the dough and roll out like a stuffed paratha.
- Heat pan on a medium heat and cook stuffed kulchas on both sides with little oil.
- Serve hot with yogurt or pickle.