Spinach Roti (Chapati/Tortilla)
Looking at the vivid green colour, I bet you are wondering what these taste like. They have a mild earthy flavour but not overwhelmingly like spinach (happy days for those who aren’t a fan of it). This makes them great to eat with any of your favourite curries. The texture is that of a quintessential Gujarati rotli – thin and pillowy soft. We have barely cooked the spinach to retain as much of the nutrients as possible – just a quick blanch. I did not drain any water from cooking the spinach and added all of the goodness into the rotli. We have used wholewheat atta (chapati flour) which has the highest fibre content. The whole grain of the wheat including the bran is used. Why you should try this spinach roti immediately! Livens up dinner-time Best hidden veg recipe for kids Filled with superfood spinach Suitable for vegans (if not adding ghee on top) Easy to pack and travel friendly Can be used as tortilla wrap for tacos, burritos, quesadilla, enchiladas, tostada (do not apply ghee on top) How about using as a pizza base or sandwich or rollup pinwheels
Difference between Spinach Roti and Spinach Paratha
These rotlis only have a little pinch of salt and spinach added to them. There are no extra spices or flavourings. Rotlis are soft and can be cooked directly on the flame. Spinach Parathas are flavoured with both spinach puree and usually have an addition of green chillies. They are spicier and can be eaten alone or with food. They are coated with oil on cooking. Parathas are crispy and flaky. We previously made Palak Paratha with a spiced paneer and pea stuffing. Palak Paneer and Mattar Paratha – as delicious and wholesome as they sound! Inspired by those ideas, we made Farali Palak Poori – deep-fried Indian flatbreads with spinach. Pooris are smaller and have a tough, hard dough. They rise and have a flaky texture.
How to make Gluten-free Roti:
Can be made gluten-free by using a gluten-free flour such as farali flour, gram flour (besan) millet flour (bajri aata) maize flour (makke ka aata) sorghum flour (jowar aata) or rice flour (available in Indian groceries)
Tips on how to make soft chapatis:
Ingredients
Aloo Gobi – Potato and Cauliflower Curry Kobi Bateta – Potato and Cabbage Curry Heat oil in a pan, add mustard seeds, once they pop add roti pieces and mix well. If you wish, add a tiny amount of salt and sugar. Stir fry for a minute and serve with Masala Chai. Also, you can use this spinach roti in making Mexican dishes such as quesadilla, tostadas or tortilla chips by baking it in the oven or air fryer.
Storage:
Fridge – Although we do not recommend storing spinach roti in the refrigerator as they will go hard, if you want to use these for a couple of days then store it in an airtight container and keep it the fridge for two days. Freezer – either freeze the uncooked unrolled dough in a freezer-safe container for up to 1 month. When defrosting, leave to thaw naturally and knead the dough again with a little oil. Or, roll out chapatis and stack the uncooked chapatis with a piece of butter/parchment paper between each chapati. Thaw then cook on a hot and non-stick crepe pan 1. Spinach – a big bag of fresh spinach is needed for this recipe. 2. Atta – we have used wholewheat chakki atta but you can also use wholemeal or brown chapati flour too. 3. Salt 4. Oil – use a flavourless oil such as sunflower oil Can I use frozen spinach? Definitely, yes. First, thaw the spinach in a microwave then cook for a minute or so and make a puree.
How to make soft Spinach Roti
Bhaji rotis can be made in less than 40 minutes and prepared in three steps. First, make spinach puree, the Second step is to make a soft and pliable dough and the third step is to roll out and cook rotis. SPINACH PUREE 4. Take atta in a mixing bowl or wide plate (part) 5. Add salt.
Other Spinach recipes:
Punjabi Saag Paneer – restaurant style Saag Aloo – restaurant style Palak Poori Spinach Daal/Dal Palak Paneer in Instant Pot
