Soft Spinach Roti Recipe (Palak Atta Roti)

Ingredients

• 500 g fresh spinach, or ½ cup (about 120 ml) tightly packed blanched spinachfresh spinach, or tightly packed blanched spinach
• 1 cup (about 120 g)wholemeal flour
• a pinchsalt
• to taste, optionalghee or vegan butter, for brushing
• 2.5 cm (1 inch)ginger
• 2, or to tastegreen chillies
• a little, if neededwater
• 100 gtofu or paneer
• 2.5 cm (1 inch)ginger
• 2–3peeled garlic cloves
• 2, or to tastegreen chillies
• 1 teaspoon (5 ml)cumin seeds

Instructions

1. 1

   Blanch spinach

   Put the fresh spinach in a pan and pour over boiling water. Blanch for 1–2 minutes, until wilted, then transfer it straight to a bowl of ice-cold water to help keep its green colour. Drain thoroughly and squeeze out the excess water.

2. 2

   Blend a puree

   For option 1, blend the blanched spinach with the ginger and green chilli, adding a little water only if needed to make a smooth puree. For option 2, blend the spinach with the tofu or paneer, ginger, garlic, green chilli and cumin seeds until thick and smooth.

3. 3

   Make the dough

   Put the wholemeal flour in a bowl and gradually add your chosen spinach puree and a pinch of salt. Knead until you have a soft, smooth dough, without adding water. Cover with a damp cloth or tissue and leave to rest for 15–20 minutes.

4. 4

   Shape the rotis

   Divide the rested dough into 7–8 equal portions and roll each into a smooth ball. Dust lightly with dry flour and roll each ball into a thin roti.

5. 5

   Cook the rotis

   Heat a pan over medium heat and place a roti on it. Cook until bubbles appear, then flip and cook the other side until light brown spots form. Transfer it to a roti stand and puff it directly over induction heat until fully puffed.

6. 6

   Finish and serve

   Take the roti off the heat and brush with ghee or vegan butter, if using. Serve hot with curry or dry sabzi, or enjoy it on its own.

What is palak atta roti?

Roti is a familiar Indian flatbread, usually made from atta, or wholemeal wheat flour. In this version, spinach is blended into a puree and worked into the dough, giving the flatbreads their green colour and a gently savoury flavour.

The spinach puree provides the dough’s moisture, so there is no need to add water while kneading. The recipe offers a plain spinach option and a thicker version with tofu or paneer, garlic and cumin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 145 calories, 0g protein, 0g carbs, 0g fat.

The wholemeal flour is the main source of carbohydrate, while ghee or vegan butter adds fat if used. Tofu or paneer contributes protein in the second puree option; the recipe’s supplied nutrition figures list 0 g protein, carbohydrate and fat per serving. Pair a roti with a curry or dry sabzi for a more complete plate.

Choosing a spinach puree

Plain puree: blend the blanched spinach with ginger and green chilli, using only a little water if the blender needs help. Keep it smooth so it incorporates evenly into the flour.

Tofu or paneer puree: blend the spinach with tofu or paneer, ginger, garlic, green chilli and cumin seeds. This option is intended to make a thick, smooth puree; the recipe does not specify which one to choose.

Blanching and draining

Quick blanch: cook the spinach in boiling water for 1–2 minutes, just until it wilts. Move it straight into ice-cold water to help preserve its green colour.

Remove excess water: drain the spinach well and squeeze it before blending. Too much water in the puree can make the dough sticky and harder to roll.

Getting the dough right

Add the puree gradually: flour and spinach puree can vary, so work the puree in slowly while kneading. The aim is a soft, smooth dough, not a wet one.

Rest the dough: cover it with a damp cloth or tissue for 15–20 minutes. This gives the dough time to settle before you divide and roll it.

Rolling and cooking

Even portions: divide the dough into 7–8 equal pieces, then shape them into smooth balls. A light dusting of dry flour helps prevent sticking as you roll each one thin.

Watch the pan: cook over medium heat until bubbles appear, then flip and look for light brown spots on the other side. The final step is to puff the roti on a roti stand over induction heat, as described in the method.

What to serve with spinach roti

The recipe suggests serving the rotis hot with curry or dry sabzi. Their mild spinach flavour also makes them easy to serve on their own, with the optional ghee or vegan butter brushed on after cooking.

Recipe notes & tips

• Squeeze the blanched spinach well before blending to keep the puree from becoming watery.
• Add the puree to the flour gradually so you can judge the dough’s softness as you knead.
• Use only a light dusting of flour when rolling the rotis.
• Cook over medium heat and wait for bubbles before flipping.
• Serve the rotis hot, with curry or dry sabzi alongside.

Variations

• Plain spinach: use the ginger-and-chilli puree without tofu or paneer.
• Tofu puree: choose tofu for the protein puree option.
• Paneer puree: use paneer in place of tofu in the second puree.
• Adjust the heat: use fewer green chillies for a milder roti.
• Vegan finish: brush with vegan butter instead of ghee.

Common mistakes to avoid

• Wet spinach: squeeze out excess water after blanching so the dough does not become difficult to handle.
• Too much puree at once: add it gradually to avoid making the dough overly soft.
• Adding water to the dough: the method relies on the spinach puree for moisture, so knead without extra water.
• Rolling without dusting: lightly dust the dough with dry flour to help prevent sticking.
• Flipping too soon: wait until bubbles appear on the first side before turning the roti.

How to store

The recipe gives no storage instructions. For best texture, serve the rotis hot after cooking.

Frequently asked questions