7 July, 2014
Easy-peasy spinach roti and some useful tips
Being a south-Indian, it took me a while to learn the art of making good rotis. I once had a Gujarati roommate and her mom used to make these awesome chapattis for dinner. I picked up some tips from her, but when I tried it by myself it wouldn’t work. Always ended up tearing while rolling out the dough, a total mess! Practice and learning from relatives and friends over the years has made a lot of difference. They are not the perfect circles that my dear north-Indian friends can make, but I will get there one day. 🙂
As with most kids, I have trouble getting mine to eat their greens. I have been successful in making these green rotis that they really love. These days I do not make plain chapatti at all, always mixed with pureed/cooked greens.
These are some techniques that I use for green rotis:
1. Adding some spices helps with flavor. Even slightly bitter greens can be used.
2. Kneading a very warm dough. I use a stand mixer for this purpose. Can be kneaded by hand too.
3. Letting the dough rest for a while in a closed container. It actually makes better rotis after a day in the fridge!
4. I use a cast-iron skillet at medium-high heat, no oil. Keeping this skillet dedicated for flat breads makes it easy to maintain and keeps the quality of rotis excellent.
5. Storing the bread wrapped in a cotton towel in a casserole till serving time.
baby spinach- 8 oz. (half of a big box)
whole wheat flour (atta)- 3 cup
turmeric powder- 1/4 tsp.
red chilly powder- 1/2 tsp.
cumin powder- a pinch
coriander powder- 1/4 tsp.
salt- to taste
ghee/ clarified butter- for smearing the finished roti (optional)
* Wash spinach and puree in a blender with about 1/4 cup water.
* Heat the pureed leaves in a pan and bring to a boil with the addition of spices and salt.
* Measure out wheat flour in a stand mixer, add hot/warm cooked greens and knead with dough hook. Add additional water to form a ball of dough.
* Let the dough rest in a closed bowl for a few hours. You could prepare the side dish during this time.
* Roll out thin circles on a floured surface. Use additional flour.
* Transfer to a pre-heated skillet. Wait for 30 seconds or till the roti picks up heat. Flip.
* Gently press with a cloth and let it puff or wait till brown spots appear. Repeat on the other side.
* Transfer to a cloth-lined casserole. Smear with ghee (optional). Stack more rotis the same way.
33 thoughts on : Easy-peasy spinach roti and some useful tips
Healthy roti.. You add them rich with ghee. I never added ghee will try adding ghee
Yes, Vidya. It makes them very flavorful.
Very useful tips Apsara!! Love the color of the roti 🙂
thanks, Malar. 🙂
Looks yum Apsara.. My MIL keeps telling me to try this method and I keep forgetting and just make plain ones instead..just can’t shake off the lazy in me and my daughters one fussy eater too. About time I cooked some..will try soon.
thanks, Sanjana. I hope you daughter likes these!
They remind me very much of flour tortillas. Those flavored with spinach are a modern variation. Your rotis look delicious!
I make the same thing! I also put ajwain and garlic sometimes… Wanted to post it but was not happy with the pics I took! 🙂
Ajwain, garlic…lovely idea! Will try that next time, thanks Priya. 🙂
Looks so inviting….. I have never made spinach rotis but am looking forward to trying it. I can so identify with your story about learning to make rotis. 🙂
Yes, Aruna. I still envy the ease with which some people roll out the flat breads. 🙂
Looks delicious Apsara and very useful tips….feel like grabbing one…..
thanks, Chitra. Here, take it. 😉
Same here. I don’t know to make rotis too!! 🙁 But I ll definitely give this a try 🙂
Yes, Shalz, it’s rewarding in the end. 🙂
They look amazing! Thank you for the tips, very useful x
I’m glad you find them useful, Elaine. xx
Good job…this is going green in the real sense!
thanks, Sridevi. Meanly green it is. 🙂
I have had roti at my friends homes but have never really thought of making it at home, I love that this has spinach and is a type of roti that I would actually have to try making at home as I am curious to how this would taste!
Do try it, you will not be disappointed! Do you make other types of flat breads then?
I don’t bake bread as much at home, but I do bake a thinner lavash type of bread very very occasionally…when I make dough at home its usually for pastry dishes, I need to experiment more with making basic bread at home 🙂
I seem to have missed seeing this when first posted. I came across it today and have made the dough with wild greens instead of spinach. Would it be ok with you if I post it and give your link? That is if they and the photos turn out?
absolutely! thanks for asking, Hilda.
I made your roti with my lambsquarters, but the pictures were not very good – so hope to try again. They were delicious.
I made your beautiful spinach rot is with wholemeal spelt flour! They are fantastic, my dear friend! xxx
Spelt flour! That’s a great idea. Thanks, Sophie!
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