Ingredients
3 cups wheat flour
1/2 cup curds fresh
1 bunch spinach, chopped, washed, drained
1 tsp. ghee or oil
salt to taste
METHOD
- Blend spinach curds in mixie, till smooth.
- Sieve together flour and salt.
- Add spinach mixture, a little at a time.
- Knead simultaneously, to make a soft pliable dough.
- Keep covered for 10-15 minutes.
- Brush ghee over dough.
- Knead again, till smooth and elastic.
- Take a pingpong ball sized lump, make round.
- Roll into a thin chappaati using dry flour to dust.
- Heat tawa (griddle), cook on one side, turn.
- Allow brown spots to appear on the other side.
- Turn again, puff up by pressing lightly with a wad of cloth.
- If desired drizzle butter or ghee over it.
- Serve hot with veggies, or dal.
Making time: 30 minutes
Makes: 13-15 rotis
Shelflife: Dough refrigerated 1 day Rotis, 2 days
Variation: Add a few sprigs of mint leaves to the spinach to give that exotic aroma of mint, to the roti.
Naan and Roti's Index
