Name: Roti
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup atta (Use a fine-milled whole wheat flour for best results.); 1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.); 1 tsp ghee (For the dough, plus extra for brushing (optional).)

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Palak Tofu Roti Recipe - Healthy North Indian Lunch | CraftMyMeals

Instructions

1
Prepare Tofu and Spinach
- Press the tofu block for at least 20 minutes to remove excess water, then cut into 1-inch cubes.
- Heat 1 tbsp of oil in a non-stick pan over medium-high heat. Add the tofu cubes and pan-fry for 5-7 minutes, turning occasionally, until golden brown and crisp on all sides. Remove and set aside.
- Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for exactly 2 minutes until it wilts. Do not overcook.
- Immediately drain the spinach and plunge it into a bowl of ice water for 1 minute. This 'shocking' process preserves its vibrant green color.
- Squeeze out as much water as possible from the cooled spinach. Transfer it to a blender with the green chilies and blend into a smooth puree. Add a tablespoon of water only if absolutely necessary for blending.
2
Make the Cashew Cream
- Drain the soaked cashews. Place them in a small, high-speed blender with 3-4 tablespoons of fresh water.
- Blend for 1-2 minutes until you achieve a completely smooth, creamy, and lump-free paste. Scrape down the sides as needed. Set aside.
3
Cook the Masala Base
- Heat the remaining 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat.
- Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
- Add the finely chopped onions and sauté for 5-6 minutes until they are soft and translucent.
- Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- Pour in the tomato puree. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Cook for 6-8 minutes, stirring frequently, until the masala thickens and you see oil separating at the edges.
4
Combine and Simmer
- Add the prepared spinach puree to the pan and mix thoroughly with the cooked masala. Cook for 3-4 minutes, allowing the flavors to meld.
- Stir in the smooth cashew paste and salt. Mix well until fully incorporated.
- Add 1/2 cup of water (or more for a thinner gravy) to adjust the consistency.
- Bring the gravy to a gentle simmer. Add the pan-fried tofu cubes, garam masala, and crushed kasuri methi (crush it between your palms before adding).
- Stir gently to coat the tofu. Cover the pan and let it simmer on low heat for 5 minutes, allowing the tofu to absorb the rich flavors of the gravy.
5
Finish and Serve
- Turn off the heat. Stir in the fresh lemon juice for a final touch of brightness.
- Let it rest for a few minutes before serving.
- Serve hot with fresh roti, naan, or steamed basmati rice.

Ingredients

2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)

Instructions

1
Prepare the dough
- In a large mixing bowl, combine the atta and 1 tsp of ghee.
- Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
- Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
- Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
- After resting, knead the dough for another minute.
- Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
- Take one dough ball, flatten it, and dip it in dry atta for dusting.
- On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
- Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
- Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
- Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
- Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
- Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
- Once puffed, immediately remove the roti from the heat.
5
Finish and serve
- Brush one side with ghee, if desired, for extra flavor and softness.
- Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
- Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.

Palak Tofu with Roti

Nutrition per Serving

Recipes in this Meal

1. Palak Tofu

Ingredients

2. Roti

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About Palak Tofu with Roti

Instructions

Ingredients

Instructions