Spinach Roti Recipe – Easy Whole Wheat Palak Flatbread

Last Updated on 2 months by Neha Deshmukh

Spinach Roti Recipe – Easy Whole Wheat Palak Flatbread

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly, what’s better than a vibrant, healthy roti that even the pickiest eaters will enjoy? This Spinach Roti recipe is a family favorite – I first made it years ago trying to get my little one to eat more greens, and it’s been a staple ever since! It’s surprisingly easy, and the subtle spinach flavor makes it incredibly moreish.

Why You’ll Love This Recipe

This Spinach Roti isn’t just about adding veggies; it’s about creating a delicious, soft, and wholesome flatbread. It’s perfect for a quick weeknight dinner, a packed lunch, or even a festive meal. Plus, it’s a fantastic way to use up any extra spinach you have in the fridge! You’ll love how easily it comes together and how satisfying it is to enjoy a warm, homemade roti.

Ingredients

Here’s what you’ll need to make these delightful Spinach Rotis:

• 2 cups Wheat flour / atta (approx. 240g)
• 2 cups Palak leaves (spinach), packed (approx. 60g)
• 1 inch piece Ginger
• 1 no. Green chilli
• 1 tbsp Curd (yogurt)
• 1 tbsp Cooking oil
• 1 tsp Ajwain/Carom seeds OR cumin seeds
• 1 tsp Garam masala powder
• Salt as needed
• Water as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Palak (Spinach): Spinach is a powerhouse of vitamins and minerals, especially iron and Vitamin K. Don’t be shy with it! It really does blend into the roti beautifully.
• Wheat Flour/Atta: I prefer using whole wheat atta for that rustic flavor and extra fiber. You can find different types – Laknowi atta is known for being soft, while Bansi atta is a bit coarser. Experiment to see what you like best!
• Ajwain vs. Cumin: Ajwain (carom seeds) has a slightly pungent, thyme-like flavor and is great for digestion. Cumin seeds offer a warmer, earthier taste. Traditionally, ajwain is used in rotis, but feel free to swap it for cumin if that’s what you have on hand – or if you prefer the flavor! My grandmother always used cumin, and it’s just as delicious.
• Regional Variations: Roti making is an art, and every family has their own little secrets! Some people add a pinch of turmeric for color, others use a little ghee instead of oil. Don’t be afraid to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and clean those palak leaves really well. Then, pop them into a blender with the green chili and ginger. Add a splash of water and blend until you have a super smooth paste. Set this aside – that vibrant green color is a good sign!
2. In a nice big bowl, combine the wheat flour, ajwain (or cumin), garam masala, and salt. Make a well in the center.
3. Pour in the spinach paste and curd. Start mixing everything together, gradually adding water until a soft dough forms.
4. Now for the kneading! This is where the magic happens. Knead the dough for about 5 minutes until it’s smooth and elastic. A well-kneaded dough makes all the difference in the texture of the roti.
5. Grease the dough with a little oil, cover it with a damp cloth, and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer rotis.
6. Divide the dough into 14 equal balls. Dust your work surface with a little flour and roll each ball into a medium-thick circle. Don’t worry about making them perfect – rustic is beautiful!
7. Heat a hot dosa pan or griddle over medium heat. Carefully place a roti on the pan. Cook for a minute or so until bubbles start to form.
8. Flip the roti and apply a little oil to both sides. Cook until golden brown and slightly puffed up.
9. Repeat with the remaining dough balls.

Expert Tips

• Don’t overcook: Overcooked rotis will become hard and brittle. Keep a close eye on them!
• Hot pan is key: A hot pan ensures the roti cooks quickly and puffs up nicely.
• Soft dough: A slightly sticky dough will yield softer rotis. Don’t be afraid to add a little extra water if needed.
• Resting time: Don’t skip the resting time! It really does make a difference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Option: Simply substitute the curd with plant-based yogurt. Coconut yogurt or cashew yogurt work beautifully.
• Gluten-Free Option: Use a gluten-free flour blend designed for roti making. You might need to adjust the water quantity slightly.
• Spice Level: If you like a little extra heat, add another green chili to the spinach paste. My friend loves to add a pinch of red chili powder too!
• Festival Adaptations: During festivals like Diwali or Holi, serve these rotis with special dishes like chole (chickpea curry) or dal makhani.

Serving Suggestions

These Spinach Rotis are incredibly versatile! They pair perfectly with:

• Onion Raita or Boondi Raita (a cooling yogurt dip)
• Your favorite dal (lentil curry)
• Vegetable curries like Aloo Gobi (potato and cauliflower) or Palak Paneer (spinach and cheese)
• A simple side of yogurt and pickle

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for a day or two. To reheat, sprinkle with a little water and warm them on a griddle or in a microwave. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

1. Can I use frozen spinach for this recipe?

Yes, you can! Just make sure to thaw it completely and squeeze out any excess water before blending.

2. What is the best way to knead the roti dough for a soft texture?

Kneading is key! Use the heel of your hand to push and stretch the dough for about 5-7 minutes. The dough should become smooth and elastic.

3. Can I make the dough ahead of time? If so, how should I store it?

Absolutely! You can make the dough a few hours in advance. Store it in an oiled bowl, covered with a damp cloth, in the refrigerator.

4. What is the difference between ajwain and cumin seeds, and can they be substituted?

Ajwain has a pungent, thyme-like flavor and aids digestion. Cumin is warmer and earthier. They can be substituted, but the flavor will be slightly different.

5. My rotis are becoming hard. What could be the reason and how can I prevent it?

Hard rotis can be caused by overcooking, using too much flour while rolling, or not resting the dough long enough. Make sure your pan is hot but not scorching, use flour sparingly, and allow the dough to rest for at least 30 minutes.

Enjoy making these Spinach Rotis! I hope they bring a little bit of sunshine to your kitchen. Let me know how they turn out in the comments below!