SUNDRIED TOMATO AND SPINACH NAAN
Soft Naan with a spread of spinach and sundried tomato paste on it

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 1-2 hours
Category: Veg

Ingredients
•Refined flour (maida) 4 cups •Baking powder 1 teaspoon •Soda bicarbonate 1/2 teaspoon •Salt to taste •Sugar 2 teaspoons •Egg 1 •Milk 1 cup •Yogurt 2 tablespoons •Oil 3 tablespoons •Sundried tomatoes,chopped 1 cup •Dried red chillies 2 •Fresh spinach leaves (palak),blanched 20-25 •Garlic 2 cloves •Butter 2 teaspoons

Method
Sift flour with baking powder, soda bicarbonate and a teaspoon of salt into a mixing bowl. Mix in sugar, egg, milk and yogurt and knead well, using water as required, into a medium soft dough. Apply one tablespoon oil and cover with a damp cloth and set aside the dough for one hour to rise.

To make a perfect bhatura, roll out small portions of the maida dough into small puris, cover with a damp cloth. Roll them out to the desired size just before frying.

These low calorie recipes, specially fashioned, tried and tested by Master Chef Sanjeev Kapoor can make every meal a gourmet’s delight.
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