How to make Rice and Spinach Pastries -
Pastries stuffed with spicy rice and spinach mixture.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boiled rice (उबले हुए चावल), Refined flour (maida) (मैदा)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Rice and Spinach Pastries checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Banana, Walnut and Chocolate Chip Loaf Paneer And Peanut Fingers Paprika Potato Fruit Pizza
Rice and Spinach Pastries Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 1.30-2 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Rice and Spinach Pastries Recipe
Boiled rice ? cup
Refined flour (maida) 250 grams
Fresh spinach leaves (palak) chopped 1 cup
Egg 1
Salt to taste
Milk lukewarm ½ cup
Melted butter 1½ teaspoons
Onion chopped 1 medium
Fresh dill leaves chopped 1 teaspoon
Coriander powder 1 teaspoon
Dried fenugreek leaves (kasoori methi) ½ teaspoon
Black pepper powder to taste
Eggs boiled and chopped 2
Egg yolks 1
Method
Step 1
Preheat oven at 180ºC.
Step 2
Take flour in a bowl. Make a well in the centre and add egg and salt in it. Knead into a soft dough using the milk. Cover with a cling film and set aside for 1-1½ hours at a warm place.
Step 3
Heat 1 teaspoon butter in a non-stick pan. Add onion and sauté till soft. Add spinach, mix and cook for 2 minutes.
Step 4
Add rice, dill, coriander powder, dried fenugreek leaves, black pepper powder and salt, mix well and cook for a minute.
Step 5
Add boiled egg and mix well. Cook for a minute, switch off heat and cool to room temperature.
Step 6
Roll out the dough and brush with melted butter. Fold in and roll out again. Repeat the process for 5-6 times, each time brushing with butter.
Step 7
Fold the dough and cut into halves. Roll out both halves.
Step 8
Spread one of the rolled out halves in a glass baking dish. Fill with the prepared rice mixture and spread evenly. Cover with the remaining rolled out half and press the edges.
Step 9
Add ½ teaspoon butter to egg yolk and mix well. Brush the pastry with it. Put the dish in the preheated oven and bake for 20-25 minutes.
Step 10
Remove from dish, cut into squares and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
