Soft Spinach Roti Recipe (Palak Atta Roti)

Soft spinach roti or palak atta roti made without water. Healthy, green, kid-friendly Indian flatbread recipe.

Recipe Source Link:https://www.mygingergarlickitchen.com/spinach-roti-recipe/

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RECIPE INGREDIENTS

» For Blanched Spinach

• 500 grams fresh spinach, or 1/2 cup tightly packed blanched spinach

» For Dough

• 1 cup whole wheat flour
• a pinch of salt
• Ghee or vegan butter, optional, for brushing

» For Plain Spinach Puree (Option 1)

• 1 inch ginger
• 2 green chilies, or to taste
• A little water, if needed

» For Protein Spinach Puree (Option 2)

• 100 grams tofu or paneer
• 1 inch ginger
• 2 green chilies, or to taste
• 2-3 peeled garlic cloves
• 1 teaspoon cumin seeds

RECIPE INSTRUCTIONS

» Blanch the Spinach

1. Place fresh spinach in a pan. Pour over hot boiling water and blanch for 1 to 2 minutes, until wilted.
2. Immediately transfer the spinach to an ice-cold water bath to lock in the green color.
3. Drain well and squeeze out excess water.

» Prepare Spinach Puree Options

1. Option 1 - Spinach puree: Blend blanched spinach with ginger and green chili. Add a little water only if needed to make a smooth puree.
2. Option 2 - Spinach tofu or paneer puree: Blend blanched spinach with tofu or paneer, ginger, garlic, green chili, and cumin seeds into a thick, smooth puree.

» Make the Dough

1. Add whole wheat flour to a bowl. Slowly add the chosen spinach puree along with a pinch of salt. I am using the tofu or paneer puree.
2. Knead into a smooth and soft dough. Avoid adding water.
3. Cover the dough with a damp cloth or tissue and rest for 15 to 20 minutes.

» Shape the Rotis

1. Divide the rested dough into 7 to 8 equal portions. Shape each portion into a smooth ball.
2. Dust lightly with dry flour and roll into thin rotis.

» Cook the Rotis

1. Heat a pan over medium heat. Place a rolled roti on the hot pan and cook until bubbles appear.
2. Flip and cook the other side until light brown spots form.
3. Transfer the roti to a roti stand and puff it directly over induction heat until fully puffed.

» Finish and Serve

1. Remove from heat and brush with ghee or vegan butter, if using.
2. Serve hot with curry, dry sabzi, or enjoy as it is.

RECIPE NOTES

1. Always ice-bath the spinach to retain its bright green color.
2. Rest the dough for at least 20 minutes. This helps the gluten relax, making the rotis easier to roll and softer.