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7 July, 2014

Easy-peasy spinach roti and some useful tips

Comments : 33 Posted in : Main course, Tips to make daily food healthy on by : apsara Tags: , , , , , ,


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.



Spinach roti

  • Servings: 15-20
  • Time: 1 hour + dough resting time
  • Difficulty: medium
  • Print


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

  • July 7, 2014 at 11:28 pm

    Very useful tips Apsara!! Love the color of the roti 🙂

    • July 7, 2014 at 11:29 pm

      thanks, Malar. 🙂

  • July 7, 2014 at 11:40 pm

    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.

    • July 8, 2014 at 9:43 am

      thanks, Sanjana. I hope you daughter likes these!

  • July 7, 2014 at 11:42 pm

    They remind me very much of flour tortillas. Those flavored with spinach are a modern variation. Your rotis look delicious!

  • July 8, 2014 at 12:05 am

    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! 🙂

    • July 8, 2014 at 9:44 am

      Ajwain, garlic…lovely idea! Will try that next time, thanks Priya. 🙂

  • July 8, 2014 at 12:20 am

    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. 🙂

    • July 8, 2014 at 9:46 am

      Yes, Aruna. I still envy the ease with which some people roll out the flat breads. 🙂

  • July 8, 2014 at 2:24 am

    Looks delicious Apsara and very useful tips….feel like grabbing one…..

    • July 8, 2014 at 9:47 am

      thanks, Chitra. Here, take it. 😉

  • July 8, 2014 at 4:29 am

    Same here. I don’t know to make rotis too!! 🙁 But I ll definitely give this a try 🙂

    • July 8, 2014 at 9:47 am

      Yes, Shalz, it’s rewarding in the end. 🙂

  • July 8, 2014 at 10:25 am

    They look amazing! Thank you for the tips, very useful x

    • July 8, 2014 at 1:22 pm

      I’m glad you find them useful, Elaine. xx

  • July 8, 2014 at 10:33 am

    Good job…this is going green in the real sense!

    • July 8, 2014 at 1:23 pm

      thanks, Sridevi. Meanly green it is. 🙂

  • July 10, 2014 at 5:11 am

    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!

    • July 10, 2014 at 1:28 pm

      Do try it, you will not be disappointed! Do you make other types of flat breads then?

      • July 11, 2014 at 2:22 am

        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 🙂

  • July 14, 2014 at 6:44 pm

    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?

    • July 14, 2014 at 10:22 pm

      absolutely! thanks for asking, Hilda.

    • July 20, 2014 at 11:45 am

      I made your roti with my lambsquarters, but the pictures were not very good – so hope to try again. They were delicious.

      • July 20, 2014 at 11:46 am

        That’s great!

  • Sophie33
    July 20, 2014 at 9:12 am

    I made your beautiful spinach rot is with wholemeal spelt flour! They are fantastic, my dear friend! xxx

    • July 20, 2014 at 11:38 am

      Spelt flour! That’s a great idea. Thanks, Sophie!

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