Palak Roti Recipe: Feeding green vegetables to children is often quite a challenge. However, if you give your ordinary roti a little "superfood twist," you can satisfy both taste buds and health requirements simultaneously. Soft spinach rotis not only look delightful but are also so tender that they remain fresh and soft for hours after preparation. The iron from the spinach combined with the fiber from the flour makes this a perfectly balanced meal. Whether packed in a lunchbox or served for dinner, this vibrant green roti is sure to win everyone's heart. Let's take a look at the simple method to prepare it.
Method for Making Soft Spinach Roti:
Essential Ingredients:
Flour: 2 cups whole wheat flour
Spinach: 1 cup (boiled and pureed)
Oil: 1 tablespoon (to be added to the dough)
Warm Water: As required (for kneading the dough)
Salt: To taste
Dry Flour: For rolling (dusting)
Butter or Ghee: For brushing on top
Preparation Method (Step-by-Step Recipe):
Step 1: Prepare the Dough
First, take the flour in a large mixing bowl. Add the salt, a little oil, and the spinach puree to it. Now, gradually add warm water while mixing with a spoon. Once the mixture has cooled down enough to be handled, knead it thoroughly with your hands for about 5 minutes until the dough becomes perfectly soft and smooth.
Step 2: Form Dough Balls and Heat the Griddle
Divide the dough into small balls (loiyas). Cover them with a damp cloth to prevent the dough from drying out. Meanwhile, place a griddle (tava) on medium heat and let it warm up for at least 5 minutes.
Step 3: Start Rolling the Rotis
Take one dough ball and coat it in dry flour. Roll it out slightly first; then, apply a tiny amount of oil or dry flour in the center and seal it (this helps the roti puff up nicely while cooking). Now, press it down with your palm to seal it.
Step 4: Shape into a Circle
Flip the dough ball over and roll it out thinly into a circle of about 7 inches in diameter. Brush off any excess dry flour and place the roti onto a hot griddle (tava). As soon as small bubbles begin to appear on the surface, flip it over.
Step 5: Cook the Other Side
Allow the other side to cook for about 30 seconds, until light brown spots (often referred to as "leopard spots") begin to appear on it.
Step 6: Puff up the Roti
Now, you can either puff it up directly over an open flame using a pair of tongs, or you can cook it right on the griddle by pressing it down with a clean cloth. Cooking it on the griddle is easier and helps keep the roti quite soft.
Step 7: The Finishing Touch
Once the roti is thoroughly cooked on both sides and bears distinct cooked marks, remove it from the heat. Apply butter or ghee to the hot roti. Prepare the remaining rotis in the same manner.
Benefits of Palak Roti:
Spinach (Palak) is rich in iron, Vitamin A, and Vitamin C. It strengthens the immune system and also aids in improving digestion.
How to Serve: Serve these rotis piping hot alongside your favorite Paneer curry, Dal Makhani, or any other gravy-based dish.
Pro Tip: You can also use these rotis as a base for Kathi rolls or wraps. Fill them with Tandoori Paneer or mixed vegetables to create a roll—kids will absolutely love eating them!
PC Social Media
