AuthorPooja SundariaCategoryBreakfast, Indian Bread, LunchFlatbread or roti or phulka, chapati is an essential part of the Indian kitchen. It's basically a whole wheat flatbread that is made by almost every Indian moms. Sometimes it's hard to feed green leafy vegetables to your family and little ones. This very bright green flatbread packed with nutritious spinach and very few spices that makes a healthy and simple way to eat your green.
Spinach flatbread is quite easy to make and having full of nutritious. Green roti or flatbread is super soft, puffy and beautifully round shaped Indian flatbread that is very common in Indian kitchen. These buttery soft rotis are a flavourful yet healthy; a bunch of spinach adds the essential nutritious and ginger, spices add flavour to it. This is a great way to add green to your daily meal. Once you and your little ones get used to eating these beautiful green round rotis, you'll never go back to your simple roti.
Actually, it is a great variation of our regular rotis, that we make every day at home for our loved ones. Simply additions of purred spinach not just add colour and softness to regular roti but it also adds healthy nutrition in our daily meal. I like to add spices to my rotis while making dough that gives extra flavour. The dough needs to rest 20-30 min before cooking the chapatis that help to hydrate the dough and absorb all the flavours and also give softness to rotis or chapatis.
These super soft and flavoured spinach rotis are really packed with nutrition, iron, fibre and beautiful bright green colour. And they go very well with any curry or curd or just with pickles. I usually make these rotis with multigrain flour that give extra nutrition to these beautiful rotis. Well getting enough green leafy vegetables in our daily meal is a bit difficult.
But one way or another need to add more colours and fibres in our diet, so why do not mix in our daily diet? This is my munchkin's favourite way to eat spinach and mine too. This is a better way to add colourful benefits of spinach into your loved one's meal.
How to make gluten-free or low carb?:
These rotis can be made gluten-free and low carb by using gluten-free flour like gram flour, sorghum flour simply rice flour. Or even you can make low carb also simply using low carb flour.
It is vegan and yeast- free Indian flatbread. You should try this healthy version of plain rotis, it's simply easy to make and perfect for lunch, lunch box and dinner as well.
Stay healthy, stay humble!
Ingredients
Instructions
Place 1 cup water in a large saucepan and bring to a boil. Add the spinach and cook uncovered for 4-5 minutes.
Let it cool down in an ice bath. Transfer the spinach to a blender with ginger and green chilli and purée until smooth.
Add the flour to a large bowl and make a well in the middle. Pour the oil and salt and cumin into the well and top up with the blended spinach puree. Use a spoon to mix the dough. Use your hands to bring the dough together until shaggy. Knead for 5 minutes until the dough is smooth and soft. Let it rest for 20 mins.
Make small golf-ball-sized pieces with the dough. Keep some flour on a plate for rolling. Line another plate with kitchen paper and keep some ghee handy if you like to eat with ghee.
Place the tawa or pan or griddle on medium heat.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour. Roll it in small circle around 7 inches in diameter with even surface around 2-3 mm in thickness.
Place the roti on the hot tava and cook until little bubbles appear on the surface. Flip it. Cook it on the second side until small, even brown spots appear all over the bottom of the roti. Flip it. Now, Cook until darker, less evenly-spread patches appears on the bottom. Around a few seconds. Flip it and place it in kitchen paper-lined plate.
Apply some ghee on top. Serve warm with pickle or curd.
Ingredients
Directions
Place 1 cup water in a large saucepan and bring to a boil. Add the spinach and cook uncovered for 4-5 minutes.
Let it cool down in an ice bath. Transfer the spinach to a blender with ginger and green chilli and purée until smooth.
Add the flour to a large bowl and make a well in the middle. Pour the oil and salt and cumin into the well and top up with the blended spinach puree. Use a spoon to mix the dough. Use your hands to bring the dough together until shaggy. Knead for 5 minutes until the dough is smooth and soft. Let it rest for 20 mins.
Make small golf-ball-sized pieces with the dough. Keep some flour on a plate for rolling. Line another plate with kitchen paper and keep some ghee handy if you like to eat with ghee.
Place the tawa or pan or griddle on medium heat.
To start rolling, take a piece of dough and roll it between your palms, flattening it slightly. Dip each side in flour. Roll it in small circle around 7 inches in diameter with even surface around 2-3 mm in thickness.
Place the roti on the hot tava and cook until little bubbles appear on the surface. Flip it. Cook it on the second side until small, even brown spots appear all over the bottom of the roti. Flip it. Now, Cook until darker, less evenly-spread patches appears on the bottom. Around a few seconds. Flip it and place it in kitchen paper-lined plate.
Apply some ghee on top. Serve warm with pickle or curd.