Ingredients:
- 1 cup spinach (palak) leaves, washed and chopped
- ½ cup whole wheat flour
- ¼ cup bajra (pearl millet) flour
- ¼ cup jowar (sorghum) flour
- 2 tbsp besan (gram flour) or oats flour
- 1 green chili (optional)
- ½ inch ginger, chopped
- ¼ tsp ajwain (carom seeds)
- ½ tsp cumin seeds
- Salt to taste
- 1–2 tsp oil
- Water as needed
Instructions:
- Blanch or sauté spinach briefly, then blend with green chili and ginger to a smooth purée or finely chopped spinach and use directly for more texture.
- In a large bowl, mix all the flours.
- Add spinach purée (or chopped spinach), cumin, ajwain, and salt.
- Add a little oil and knead into a soft dough. Use water only if needed (spinach releases moisture).
- Cover and rest for 10–15 minutes.
- Divide dough into equal balls.
- Roll out gently into medium-thick rotis using a little dry flour.
- Heat the tawa and cook each roti on a medium flame.
- Flip when bubbles appear and cook the other side with a bit of ghee or oil if desired.
- Serve hot with curd, pickle, dal, or raita.
- Great with chutneys like mint, coconut, or peanut chutney.