Rotis are traditional flat bread originating from the Indian subcontinent and usually eaten with cooked vegetables or curries. Most often made from whole wheat flour and cooked on a flat pan / tawa. There are many variations of rotis in every region / culture. These spinach rotis are inspired from traditional gujrati theplas ,which are more thinner version and made with fenugreek leaves. Since spinach /palak is more easily available,i made these with pureed cilantro leaves for extra kick of flavor and spiced with red chilli powder and green chillies. You wouldn’t need any other veggie or curry to eat with because its very flavorful and tasty just as is. Make ahead and you could store it up to 5 days when refrigerated . It’ll make an easy snack or as lunch box for kids with some pickle and yogurt. Recipe below.
2 & 1/2 cups Whole wheat Flour for the dough & more as needed for dusting while making rotis
1/2 cup Chick pea Flour (Besan)
3 tbsp plain yoghurt
1.5 tsp Green chilli paste ( thai chillies made into paste )
1tsp Red chilli powder ( less or more depending on your spice level)
1/2 tsp turmeric powder
2 tsps coriander powder
1/4 tsp cumin powder
1.5 tsp salt or as needed
1 tsp ginger / garlic paste
1/4 tsp crushed ajwain ( carom seeds )
1/4 cup water or less
3-4 tsps of oil for frying
In a mixing bowl combine both the flours , chilli powder ,turmeric powder, coriander powder , cumin powder ,ajwain seeds , ginger garlic paste , salt ,chopped spinach and set aside. Grind cilantro leaves and yoghurt into a smooth paste .
Add this mixture to the flours along with green chilli paste and knead into a firm dough by adding water as needed and set aside for 30 mins.
After 30 mins if the dough becomes too sticky add some more wheat flour and knead it smooth . Divide into 18 to 20 equal portions and flatten each ball b/w the palm of your hand.
Dust some wheat flour on a board and roll each ball into a flat disc approx 5 inches diameter with a rolling pin.
Heat a nontick frying pan / tawa and roast/shallow fry the roti on both sides with some oil until its completely cooked and has brown /black spots on it. Reapeat the process for all the rotis.
Serve them Slathered with clarified butter and pickle or eat as is.