The glisten of the spinach leaves in my culinary

patch attracted me to make this for breakfast

today .

In regular , I make it a point to plan breakfast

for the next day, as I don’t like to rise with

confusions of what to make the next day .

As planned it was cinnamon buns for the

morning .The habit of watering my plants early

in the morning diverted the plans from sweet

to savoury.As it was Sunday, and that too a

lockdown Sunday I didn’t mind the change.

Anyway…let’s get into the recipe now .

INGREDIENTS

3 cups wheat flour

1 cup fine semolina ( rawa)

2 tsp.yeast

1 cup spinach leaves ( ground)

1 tblsp.curd

1/4 cup oil / 50 gm butter

Enough lukewarm water to bind .

1 tsp salt

METHOD

Mix all together with lukewarm water, and set

aside for 30 minutes.

Once it is double in size ,roll into one big circle,

spread the tahini paste on one side and roll to

make a single roll. Cut into portions,press

lightly , and place on a greased tray .

Brush the tops with egg yolk,and bake in 200C

oven for 25-30 minutes.

TAHINI PASTE

1 cup sesame seeds ( toasted)

2-3 tblsp olive oil

2 tblsp chilli flakes

1 tsp lime juice

Salt to taste

Grind the sesame seeds, oil,and salt to a paste .

Add chilli flakes and lime juice.

Apply the mixed paste on one side of the dough

This recipe is another innovation of mine , so

do send in your comments, and suggestions!