Soft spinach roti, also known as palak roti or spinach chapati, is a healthy Indian flatbread prepared using whole wheat flour and fresh spinach purée.
My simple recipe uses spinach purée instead of water, which gives this roti recipe a naturally bright green color and a beautifully soft texture. These rotis puff well, stay pliable even after cooling, and are easy enough for everyday cooking.
Grating releases more juice and essential oils. It flavors dishes more evenly.
Table of contents
This soft spinach roti recipe is perfect if you are looking for a healthy spinach flatbread for the lunch box, or a nutritious option for kids and adults alike. I am also sharing options to make this palak chapati with paneer or tofu for a protein-rich green flatbread.
About Spinach Roti
This is a whole wheat spinach roti made without any stuffing, so it also works as spinach paratha without stuffing or palak paratha without stuffing. The dough is kneaded using spinach purée instead of water, which helps keep the rotis soft, moist, and naturally green.
When I was young, I didn’t really like eating spinach on its own. The only way I would eat it was when my mom blended it into rotis, parathas, khichdi, or even pasta. She often made aloo palak paratha, palak paratha, palak puri, and palak paneer paratha just so I would happily eat my greens.
Thankfully, my family loves spinach, and colorful rotis are always a charm with them. That’s why I often make different naturally colored rotis like spinach roti, beetroot roti, broccoli paratha, and other veggie-based flatbreads that are both nourishing and fun to eat.
Serve it as a side with dal or any curry of your choice. It is a lovely Indian twist on a spinach tortilla and can be used for wraps as well.
Here I am sharing a step-by-step spinach roti recipe for beginners.
This is a very versatile recipe, and you can make it in many ways, like making spinach purée with just blanched spinach, or flavoring it with ginger garlic, green chili, or cumin seeds.
You can prepare this recipe in three ways:
- Plain palak atta roti using spinach purée
- Spinach chapati with paneer dough for a vegetarian protein boost
- Spinach roti with tofu recipe for a vegan, high-protein option
All these spinach roti versions are soft, easy to roll, and perfect for everyday meals.
Why You’ll Love the Recipe
This Spinach Roti
✔️ is naturally soft
✔️ is green without food color
✔️ is quick & easy to make
✔️ great for kids and lunch boxes
✔️ can be made vegan and high protein
✔️ works for lunch or dinner
✔️ is a perfect healthy Indian roti idea
✔️ it puffs well on direct heat
✔️ it stays soft for hours
✔️ works as a spinach tortilla alternative
Ingredients
- Fresh spinach (palak): It is the star ingredient of this recipe, used to give the roti its natural green color, moisture, and nutrients.
- Whole wheat flour (atta): It forms the base of the dough and keeps the rotis soft yet sturdy.
- Salt: A little bit of salt enhances the overall flavor of the roti.
- Ginger: It is added for mild warmth and helps balance the earthy spinach flavor.
- Green chili: It is an optional ingredient that adds gentle heat without overpowering the roti.
- Paneer or tofu (optional): I added tofu to increase the protein content and make the rotis more filling and satisfying. You can also use paneer or skip both.
- Garlic (optional): Another optional ingredient added for depth of flavor. It tastes especially good in paneer or tofu purée versions.
- Cumin seeds: It adds a subtle earthy aroma along with digestive benefits.
- Dry flour: Used for dusting while rolling to avoid sticking.
- Ghee or vegan butter (optional): For extra softness and rich flavor, I brushed the cooked rotis with vegan ghee. You can also enjoy them without any ghee or butter, as they still taste great and stay soft.
How to Make Soft Spinach Roti at Home
This is a simple how to make soft and green spinach roti at home method:
- To make this spinach roti, blanch fresh spinach for 1 to 2 minutes, just until wilted.
- Transfer it immediately to an ice-cold water bath, then drain and squeeze out excess water completely.
- Blend spinach into a smooth purée with ginger and green chili. *For protein rotis, blend blanched spinach with green chili, ginger, garlic, cumin seeds, and paneer or tofu.
- To make the roti dough, add whole wheat flour and salt to a bowl.
- Slowly add spinach purée and knead into a soft dough. Cover and rest the dough for 15 to 20 minutes.
- Once rested, divide into portions and roll into rotis.
- Cook rolled rotis on a hot pan until bubbles appear, flip, and cook the other side.
- Puff on direct heat for soft, airy rotis. Your delicious * spinach roti is ready.
Variations
High-Protein Spinach Roti Recipe
To make this Palak Atta Roti recipe protein-rich, add paneer or tofu to the spinach purée.
Vegan Spinach Flatbread
To make this vegan, use tofu and skip brushing with ghee, or use vegan ghee.
Spinach Roti Without Blender
Finely chop and mash blanched spinach well.
Gluten-Free Spinach Roti
For a gluten-free version, use a gluten-free atta blend for making this roti. Keep in mind that the texture may vary.
Plain Spinach Roti
To make this soft and healthy spinach roti for kids, skip the green chili from the recipe.
Serving Suggestions
You can enjoy it plain with ghee or vegan butter.
This can be served with spinach dal, jeer aloo, lauki kofta curry, or any curry of your choice. You can also pair it with paneer masala or tofu matar.
Or use it as wraps or rolls for lunch boxes.
Enjoy it as Indian spinach bread with raw mango chutney, mint coriander chutney, or peach chutney.
Storage Suggestions
Like any other roti, cooked spinach rotis stay fresh for up to 6 hours when stored in an airtight container wrapped in kitchen tissues.
For meal prep, refrigerate the dough for up to 24 hours. Let the dough rest at room temperature for about 30 minutes before making rotis.
You can refrigerate the cooked rotis for up to 2 days in an airtight container. Reheat rotis on a hot pan or in the microwave for about 15 seconds before serving.
You can freeze cooked rotis for up to 2 months. To freeze, stack each roti with parchment paper and store them in a ziplock bag. Avoid freezing raw spinach dough.
Tips and Tricks to Make the Best Spinach Roti
- Blanching: Blanch spinach briefly and avoid overcooking for the best color and flavor.
- Ice Bath: Always ice-bath the spinach to retain its bright green color.
- Squeezing: Squeeze the spinach very well before blending it into a purée.
- Kneading: Do not add water while kneading the dough, as spinach purée provides enough moisture.
- Resting: Rest the dough for at least 20 minutes. This helps the gluten relax, making the rotis easier to roll and softer.
- Covering: Keep dough balls covered to prevent drying.
- Cooking: Cook spinach rotis on medium to high heat.
- Best Taste: For best taste and texture, puff rotis on direct heat. You can also puff them on a pan.
- Dry Flour: Dust dough balls lightly with dry flour to avoid sticking, but avoid excess flour while rolling.
- Ghee/Butter: For a softer texture and better taste, brush rotis lightly with ghee or vegan butter after cooking. This step is optional.
FAQs (Spinach Roti FAQs)
Can I make spinach roti without a blender? Yes, you can make these rotis without blending. If you don’t have a blender, finely chop and mash the blanched spinach well before kneading. The rotis may not puff as much.
Is spinach roti good for kids? Yes. These soft rotis are great for kids and are an easy way to include greens.
How do I make high-protein spinach roti? Use paneer for a vegetarian option or tofu for a vegan, high-protein roti. You can also add 1/4 cup chickpea flour to make it more protein-rich.
Why did my rotis lose their green color? Skipping the ice bath or overcooking spinach can dull the green color.
Can I eat spinach roti for breakfast? Yes. It is a great healthy Indian roti idea for breakfast. You can apply some butter, add seasoned chickpeas or veggies, and make a breakfast wrap. Or spread butter and strawberry jam, roll it, and enjoy it with tea, coffee, or milk.
Soft Spinach Roti Recipe (Palak Atta Roti) (Step-by-step photo instructions)
Blanch the Spinach
- Place fresh spinach in a pan. Pour over hot boiling water and blanch for 1 to 2 minutes, until wilted.
- Immediately transfer the spinach to an ice-cold water bath to lock in the green color.
- Drain well and squeeze out excess water.
Prepare Spinach Puree Options
- Option 1 – Spinach puree: Blend blanched spinach with ginger and green chili. Add a little water only if needed to make a smooth puree.
- 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
- 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.
- Knead into a smooth and soft dough. Avoid adding water.
- Cover the dough with a damp cloth or tissue and rest for 15 to 20 minutes.
Shape the Rotis
- Divide the rested dough into 7 to 8 equal portions. Shape each portion into a smooth ball.
- Dust lightly with dry flour and roll into thin rotis.
Cook the Rotis
- Heat a pan over medium heat. Place a rolled roti on the hot pan and cook until bubbles appear.
- Flip and cook the other side until light brown spots form.
- Transfer the roti to a roti stand and puff it directly over induction heat until fully puffed.
Finish and Serve
- Remove from heat and brush with ghee or vegan butter, if using.
- Serve hot with curry, dry sabzi, or enjoy as it is.
Recipe Card
Soft Spinach Roti Recipe (Palak Atta Roti) [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 145 calories | 1 |
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
INSTRUCTIONS:
Blanch the Spinach
- Place fresh spinach in a pan. Pour over hot boiling water and blanch for 1 to 2 minutes, until wilted.
- Immediately transfer the spinach to an ice-cold water bath to lock in the green color.
- Drain well and squeeze out excess water.
Prepare Spinach Puree Options
- Option 1 – Spinach puree: Blend blanched spinach with ginger and green chili. Add a little water only if needed to make a smooth puree.
- 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
- 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.
- Knead into a smooth and soft dough. Avoid adding water.
- Cover the dough with a damp cloth or tissue and rest for 15 to 20 minutes.
Shape the Rotis
- Divide the rested dough into 7 to 8 equal portions. Shape each portion into a smooth ball.
- Dust lightly with dry flour and roll into thin rotis.
Cook the Rotis
- Heat a pan over medium heat. Place a rolled roti on the hot pan and cook until bubbles appear.
- Flip and cook the other side until light brown spots form.
- Transfer the roti to a roti stand and puff it directly over induction heat until fully puffed.
Finish and Serve
- Remove from heat and brush with ghee or vegan butter, if using.
- Serve hot with curry, dry sabzi, or enjoy as it is.
Watch Full Recipe Video:
NOTES:
- Always ice-bath the spinach to retain its bright green color.
- Rest the dough for at least 20 minutes. This helps the gluten relax, making the rotis easier to roll and softer.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/spinach-roti-recipe/
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