- Mix the flour and spinach pulp in a bowl and add salt.
- Stir the milk, oil and half the water (approximately two tbsps) together. Pour the mix to the bowl with flour mix.
- Knead 10-12 times. Add a little water or flour if needed to achieve a smooth dough
- Keep aside covered for 15 minutes. Now divide the dough into equal portions. Roll each portion into a circle with the rolling pin. Sprinkle maida while rolling, since this helps in smooth rolling and non-stickiness.
- In a pre-heated skillet/tava, cook the tortillas over medium heat for about 30-40 seconds on each side or till light brown spots.
- They are ready. Fill in these with the filling of your Mexican choice ones and enjoy.
SPINACH TORTILLAS
#myrecipe
By Sejal Chauhan
Dec, 5th
637
Servings
8 persons
Cook Time
20 minutes
Ingredients
3
- 5
Ingredients
- Maida/ All purpose flour
- Olive oil
- Milk
- Raw spinach pulp
- Salt, and water
Instructions
Notes/Tips
I did for the stuffing of cheddar cheese, grated, red beans, boiled mushroom slits, fine slits of bell peppers, cherry tomatoes, sweet corn kernels and the chipotle sauce. I sautéed the veggies in olive oil and garnished them with salt, pepper and dry oregano powder.
