Spinach Roti Recipe – Easy Whole Wheat Flatbread with Ajwain

Last Updated on 1 month by Neha Deshmukh

Spinach Roti Recipe – Easy Whole Wheat Flatbread with Ajwain

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 warm, soft roti? This Spinach Roti recipe is a total game-changer – it’s super easy, tastes amazing, and is a fantastic way to get your daily dose of greens. I first made this when I was trying to get my kids to eat more vegetables, and it worked like a charm! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Spinach Roti isn’t just healthy; it’s seriously delicious. The spinach adds a lovely subtle flavour and beautiful colour, while the ajwain (carom seeds) give it a unique, slightly peppery kick. It’s a quick and easy flatbread, perfect for a weeknight dinner or a weekend brunch. Plus, it’s incredibly versatile – you can pair it with just about anything!

Ingredients

Here’s what you’ll need to make these flavourful rotis:

• 1 cup finely chopped spinach leaves (about 100g)
• 6 tablespoons wheat flour (atta) (about 90g)
• 1 teaspoon finely chopped coriander leaves
• Salt to taste (around ½ teaspoon)
• ?? teaspoon red chili powder (adjust to your spice preference)
• A pinch of turmeric powder (about ¼ teaspoon)
• ?? teaspoon finely chopped green chilies (adjust to your spice preference)
• 4-5 ajwain (carom seeds)

Ingredient Notes

Let’s talk ingredients! Getting the right ones makes all the difference.

Wheat Flour (Atta) – Choosing the Right Type

I always recommend using a good quality whole wheat flour, also known as atta. You want one that’s finely ground for softer rotis. Different brands have different textures, so feel free to experiment to find your favourite.

Spinach – Fresh vs. Frozen

Fresh spinach is best, but frozen works in a pinch! If using frozen, make sure to thaw it completely and squeeze out all the excess water. Otherwise, your dough might become too sticky.

Ajwain (Carom Seeds) – A Digestive Delight & Regional Uses

Ajwain isn’t just about flavour; it’s also fantastic for digestion! It’s commonly used in Indian cooking, especially during monsoon season, and is believed to have warming properties. My grandmother always added it to her rotis during the rainy season.

Spices – Adjusting the Heat Level

Don’t be afraid to play around with the spices! If you like things mild, reduce the amount of red chili powder and green chilies. If you prefer a spicier kick, add a little more.

Step-By-Step Instructions

Alright, let’s get down to making the rotis!

1. In a mixing bowl, combine the chopped spinach, coriander leaves, salt, red chili powder, turmeric powder, ajwain, and green chilies. Mix everything well.
2. Add the wheat flour to the spinach mixture. Gradually add water, a little at a time, and knead into a smooth, non-sticky dough. This usually takes about 5-7 minutes.
3. Divide the dough into small, equal-sized balls. About the size of a golf ball works well.
4. On a lightly floured surface, roll each ball into a thin, circular roti. Try to keep the thickness even for even cooking.
5. Heat a tawa or skillet over medium flame. Once hot, carefully place the roti on the tawa.
6. Cook the roti for about 30-60 seconds on each side, flipping until both sides develop golden spots. You can apply a little oil or ghee if you like, but it’s not essential.

Expert Tips

Here are a few tips to help you make the perfect Spinach Roti:

Kneading the Perfect Dough

The key to soft rotis is a well-kneaded dough. Knead for at least 5-7 minutes until it becomes smooth and elastic. If the dough is too dry, add a little more water. If it’s too sticky, add a little more flour.

Achieving Soft Rotis

Don’t overcook the rotis! You want them to be soft and pliable, not crispy and hard.

Cooking on a Tawa vs. Gas Flame

You can finish the roti directly on the gas flame for a slightly puffed-up effect. Just be careful not to burn it!

Variations

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

Vegan Spinach Roti

This recipe is already naturally vegan! Just ensure you don’t use ghee when cooking.

Gluten-Free Spinach Roti (with alternative flours)

For a gluten-free version, you can substitute the wheat flour with a gluten-free flour blend, like rice flour, sorghum flour, or a pre-made gluten-free atta. You might need to adjust the amount of water.

Spice Level Adjustment – Mild, Medium, Hot

As mentioned before, adjust the amount of red chili powder and green chilies to suit your taste.

Festival Adaptations – Navratri/Fasting-Friendly Version

During Navratri fasting, you can omit the onion and garlic and use sendha namak (rock salt) instead of regular salt.

Serving Suggestions

Spinach Roti goes well with just about anything! Here are a few of my favourite pairings:

• Yogurt (dahi)
• Pickle (achar)
• Dal (lentils)
• Vegetable curry
• Chole (chickpea curry)

Storage Instructions

Leftover rotis can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a tawa or in a microwave before serving.

FAQs

Let’s answer some common questions:

What is the best way to knead the roti dough?

Kneading with the heel of your hand is the most effective way to develop the gluten and create a smooth dough.

Can I use frozen spinach for this recipe?

Yes, absolutely! Just make sure to thaw it completely and squeeze out all the excess water.

What are the health benefits of adding spinach to roti?

Spinach is packed with vitamins, minerals, and antioxidants. Adding it to roti is a great way to boost your nutrient intake.

What can I serve with spinach roti besides curry and yogurt?

Try it with a simple vegetable stir-fry, a hearty soup, or even a scrambled egg!

How can I prevent the rotis from becoming hard?

Don’t overcook them, and store them properly in an airtight container. Adding a teaspoon of oil to the dough can also help keep them soft.

Enjoy your delicious and healthy Spinach Roti! I hope this recipe becomes a staple in your kitchen, just like it has in mine. Happy cooking!