Spinach Patta (28.06.12)

INGREDIENTS
·   2 BUNCHES SPINACH
·   1 ½ CUP SOUR MILK
·   ¼ PKT AMLI
·   1-2 CUPS WHITE VINEGAR
·   ¾ CUP CAKE FLOUR
·   3 CUPS CHANA FLOUR
·   2 TBLSP MEALIE MEAL
·   ¾ TSP ARAD
·   2 TSP GROUND GARLIC
·   2 TBLSP METHI MASALA
·   2 TSP BAKING POWDER
·   SALT TO TASTE
·   GREEN CHILLIES TO TASTE
·   1 TSP FINE JEER0
·   2 TSP FINE DHANIA
·   2 TSP BROWN SUGAR
·   1 LARGE ONION
·   1LARGE TOMATOE

METHOD
·   CHOP SPINACH
·   SOAK 1 CUP VINEGAR IN AMLI
·   LIQUIDISE TOMATOE AND ONION WITH BALANCE OF VINEGAR
·   MIX ALL OTHER INGREDIENTS INTO DISH.
·   POUR IN TOMATOE AND AMLI MIXTURE
·   MIX AND IF BATTER IS DRY ADD MORE SOUR MILK AND VINEGAR
·   POUR IN GREASED OVEN TRAY
·   PREHEAT OVEN TO 180c. BAKE FOR 25 – 30 MIN OR UNTIL SIDES TURN BROWN.
·   WHEN COOL CUT IN SQUARES AND WHEN REQUIRED DRIZZLE VERY LITTLE OIL AND WARM IN OVEN
·   SPINACH SQUARES CAN ALSO BE FROZEN.ALLOW TO THAW BEFORE HEATING IN OVEN.
·   SERVE WITH PURI.

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