📝 Ingredients:
For the Dough:
| Ingredient | Quantity | Notes |
|---|---|---|
| Multigrain flour | 2 cups | (Can be store-bought or homemade – see notes below) |
| Fresh spinach leaves (palak) | 1½ to 2 cups | Tightly packed |
| Whole wheat flour | ¼ cup | Optional – helps make the dough more pliable |
| Besan (gram flour) | 2 tbsp | Optional – enhances flavor & softness |
| Ajwain (carom seeds) | ½ tsp | Helps digestion |
| Cumin seeds (jeera) | ½ tsp | Adds subtle aroma |
| Green chili | 1 | Finely chopped or ground |
| Garlic cloves | 2–3 | Finely chopped or ground |
| Ginger | 1 inch | Grated or ground |
| Salt | To taste | Around ¾ tsp |
| Ghee or oil | 1 tbsp | For mixing into dough |
| Water | As needed | For kneading dough |
| Ghee or oil | For cooking | Optional, for greasing while roasting |
🌿 Multigrain Flour Notes:
If you want to make your own homemade multigrain flour, mix the following flours in equal proportions or as per taste:
- Whole wheat flour
- Ragi (finger millet)
- Bajra (pearl millet)
- Jowar (sorghum)
- Barley flour
- Soybean flour
- Oats flour
👉 Tip: Use at least 50–60% wheat flour to keep the rotis soft and manageable, especially if you’re new to handling millet-based doughs.
🥬 Step-by-Step Instructions:
🔪 1. Prepare the Spinach Puree
- Wash the spinach leaves thoroughly to remove any dirt.
- Blanch them by adding to boiling water for 1–2 minutes.
- Immediately transfer to cold water (to retain color).
- Drain, squeeze excess water, and blend into a smooth puree.
- Set aside to cool.
👉 Tip: You can also blend the green chili, garlic, and ginger along with the spinach for better flavor integration.
🧂 2. Make the Dough
- In a wide mixing bowl, combine:
- Multigrain flour
- Optional wheat flour and besan
- Ajwain and cumin seeds
- Salt
- Add the spinach puree, green chili-ginger-garlic paste (if not already mixed), and 1 tbsp oil or ghee.
- Mix well using hands or a spatula.
- Add water little by little (only if needed – spinach puree will provide moisture) and knead to form a soft, smooth, and pliable dough.
- Cover and rest the dough for at least 20–30 minutes. This helps the gluten develop and makes rotis softer.
🍳 3. Rolling the Rotis
- After resting, knead the dough again for a minute to smoothen.
- Divide into equal-sized balls.
- Dust the rolling surface lightly with whole wheat flour.
- Roll each ball into a thin circle (not too thick), about 6–7 inches diameter.
👉 Note: If the dough is sticky, dust with more flour sparingly. Too much dry flour makes rotis dry.
🔥 4. Cooking the Rotis
- Heat a tava or cast iron skillet on medium-high.
- Once hot, place a rolled roti on the tawa.
- After bubbles start appearing (20–30 seconds), flip.
- Press gently with a spatula or cloth to help puffing.
- Flip again and cook both sides until golden spots appear.
- Optionally, apply a little ghee or oil on both sides for softness and flavor.
- Remove and keep in a casserole or container lined with a clean kitchen towel.
🧺 5. Serving Suggestions
These soft multigrain spinach rotis pair well with:
- Curd or raita
- Pickles
- Dal tadka
- Vegetable curry (like aloo palak, lauki sabzi, bhindi)
- Paneer dishes
- Chutneys (like mint or garlic chutney)
💡 Tips for Soft Rotis:
| Tip | Description |
|---|---|
| Don’t overuse dry flour | Too much while rolling can make rotis dry and hard. Use sparingly. |
| Rest the dough | Resting makes dough softer and easier to roll. |
| Use warm water if needed | Warm water helps in kneading soft dough. |
| Cook on medium-high heat | Too low heat hardens rotis. Medium-high ensures soft puffing. |
| Keep in covered container | Storing in a covered box or casserole retains moisture. Wrap in towel if storing longer. |
| Add milk or curd (optional) | 1–2 tbsp of milk or curd in dough can further soften the rotis. |
🧊 Storage:
- Dough: Store in fridge for 1–2 days, tightly wrapped.
- Cooked rotis: Can be kept for 1 day at room temperature or 2–3 days in the fridge. Reheat on tawa before serving.
- Freezing: Lightly cook and freeze between parchment paper. Thaw and finish cooking on tawa when needed.
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