Palak Roti
Soft, vibrant green flatbreads made by kneading fresh spinach puree into whole wheat dough. A nutritious and delicious way to enjoy your rotis, perfect for pairing with any dal or curry.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Spinach Puree (5 minutes)
- b.Bring a pot of water to a rolling boil. Add the washed spinach leaves and blanch for 2 minutes until they wilt.
- c.Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This 'shocking' process stops the cooking and preserves the vibrant green color.
- d.After a minute, drain the spinach and squeeze out as much water as possible. This is a critical step to prevent a sticky dough.
- e.In a blender, combine the squeezed spinach, chopped ginger, and green chili. Blend to a smooth, thick paste without adding any water.
- 2
Step 2
- a.Knead the Dough (10 minutes)
- b.In a large mixing bowl or 'parat', combine the atta, salt, and optional ajwain. Mix well.
- c.Create a well in the center and add the prepared spinach puree and 1 tsp of oil.
- d.Begin to mix the flour with the puree, incorporating it thoroughly with your fingertips.
- e.Gradually add warm water, 1 tablespoon at a time, only if needed. The moisture from the spinach is often sufficient. Knead for 8-10 minutes to form a smooth, pliable, and medium-firm dough. It should not be sticky.
- 3
Step 3
- a.Rest the Dough (30 minutes)
- b.Apply a few drops of oil over the surface of the dough to prevent it from drying out.
- c.Cover the bowl with a damp cloth or a lid and let the dough rest for at least 30 minutes. This allows the gluten to relax, which is essential for making soft, pliable rotis.
- 4
Step 4
- a.Shape and Roll the Rotis (10 minutes)
- b.After resting, knead the dough again for one minute to make it smooth.
- c.Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
- d.Take one ball, flatten it slightly, and dredge it in dry atta.
- e.On a clean, dry rolling surface (chakla), roll it out evenly into a thin circle of about 6-7 inches in diameter. Use a minimal amount of dry flour as needed to prevent sticking, and brush off any excess.
- 5
Step 5
- a.Cook the Rotis (15 minutes)
- b.Heat a flat griddle (tawa) over medium-high heat. To check if it's ready, sprinkle a few drops of water; they should sizzle and evaporate immediately.
- c.Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles forming on the surface.
- d.Flip the roti using tongs and cook the other side for about 45-60 seconds, until light brown spots appear.
- e.Flip it one last time. You can now either press the edges gently with a clean, folded kitchen towel to help it puff up on the tawa, or carefully place it directly on a medium-high open flame for a few seconds until it inflates like a balloon.
- f.Remove the puffed roti and place it in a casserole or a container lined with a clean kitchen towel to keep it warm and soft.
- 6
Step 6
- a.Serve
- b.Repeat the rolling and cooking process for all the remaining dough balls.
- c.Optionally, smear a little ghee or butter on each hot roti before serving for extra flavor and softness.
- d.Serve immediately with your favorite dal, curry, sabzi, or raita.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most vibrant green color, do not over-blanch the spinach and shock it in ice water immediately.
- 2Squeezing all excess water from the spinach is the most critical step to avoid a sticky, hard-to-handle dough.
- 3Do not skip the resting period for the dough; it is essential for soft, pliable rotis.
- 4Ensure your tawa is properly preheated. A cold tawa will result in hard, dry rotis.
- 5For extra soft rotis, you can add 1 tablespoon of plain yogurt or milk while kneading the dough.
- 6Store leftover rotis wrapped in a cloth inside an airtight container. They stay fresh for a day at room temperature.
- 7To freeze, stack cooked and cooled rotis with parchment paper between each one and store in a freezer-safe bag.
Adapt it for your goals.
Ingredient Substitution
For a gluten-free version, use a mix of jowar (sorghum) and bajra (pearl millet) flour. Note that the texture will be different and they will be harder to roll.
Flavor AdditionFlavor Addition
Add 1/4 teaspoon of turmeric powder (haldi) and 1/2 teaspoon of cumin powder (jeera) to the dough for a more spiced flavor.
Protein BoostProtein Boost
Mix in 2-3 tablespoons of besan (gram flour) with the atta. This adds a nutty flavor and increases the protein content.
Why this is on our healthy list.
Rich in Iron and Vitamins
Spinach is an excellent source of iron, which is vital for producing red blood cells and preventing anemia. It's also packed with vitamins A, C, and K, supporting vision, immunity, and bone health.
High in Dietary Fiber
Made with atta (whole wheat flour), these rotis are high in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Good for Eye Health
The high concentration of Vitamin A, lutein, and zeaxanthin in spinach helps protect the eyes from age-related macular degeneration and cataracts.
Energy-Boosting Complex Carbs
The complex carbohydrates from whole wheat provide a sustained release of energy, keeping you full and active for longer periods compared to refined flour.
Frequently asked questions
Yes, Palak Roti is very healthy. It combines the benefits of whole wheat flour, which is rich in fiber and complex carbohydrates, with spinach, a powerhouse of iron, Vitamin A, Vitamin K, and antioxidants. It's an excellent way to incorporate leafy greens into your diet.