Monday, 14 December 2015

Savoury breakfast slab

...and the depressing newspaper headlines were bearable after all!

Some weekends are so hectic that I need my next weekend to start right away on Monday. If that's not in stock, I need to be pampered with a hot decadent, old fashioned palak or alu parantha, to motivate me to work all day.

While there's nothing to beat a hot parantha straight off the griddle(made by someone else of course), my savoury slabs come pretty close in terms of taste. The texture is like that of a quick break and the taste borrows from the spice mix of a palak parantha, although I do tend to get stingy with the fat.

And thanks to a technological marvel called the microwave, you can make these babies in advance and still have your hot b'fast!

Ingredients (for 6-8 slices)

Dry ingredients
Quick oats - 1 cup
Flour - 1/2 cup
Wholewheat flour - 1/2 cup
Baking powder - 2 tsp
Salt - 1/2 tsp salt
Garam masala - 1/2 tsp
Chilli powder - 1/4 tsp
Amchur* - a generous pinch or two

Wet ingredients
Oil - 4 tbs
2 eggs
250 ml water

Raw spinach leaves, chopped - 220 g (1 large bunch of leaves, with stalks removed)

Method


Mix all the dry ingredients together.

Beat/blend the wet ingredients and mix lightly with the dry.

Stir in spinach.

Pour into a  9.5"x 12" non-stick pan lined with parchment paper. (the dimensions of the pan are not sacrosanct. Baking the batter in a smaller pan will make a slightly thicker slab. Still good.)

Bake for 30 minutes at 180ÂșC. Cut into pieces when cool.

Note


The topping in the picture is a spoonful of mozzarella experiment gone wrong (for some reason, it refused to stretch and get glossy like in dozens of youtube videos, crumbling instead into a slothful cottage cheese).  But a slice of paneer, a pat of butter or a spoonful of cottage cheese work too, as does  a bit of lemon or mango pickle (Indian of course).

I have, in the past, added cooked corn into the batter, added textural interest, but made the slabs a bit denser.

*Amchur or raw mango powder adds a sweetish sour tang, but if unavailable, you could substitute this with a squeeze of lemon juice, or just drop this ingredient altogether.