Thursday, August 14, 2014

Onion Spinach Roti ~ Indian Wheat Flat bread ~ Pyaaz Palak Roti

One of my favorite food combinations is roti or phulka with some kind of curry and/or dhal. This simple,  humble combination never fails to satisfy.  Since I like a little variety in rotis though, sometimes I add some vegetables or spices or both for additional flavor and nutrition.  Recently I tried a version with onions and spinach that we really liked a lot.

I've already made this a few more times after the first time and it's pretty versatile, it works well with any curry, dhal or even just plain raita.  If you are looking for some variety in your rotis too, give this easy nutritious roti a try, and as always would love to know what you think of it :) And just in case you are wondering, this packs really well in the lunchbox too :)

Click here for a printable view of this recipe

Ingredients and method to make onion spinach roti
1 and 1/2 cups whole wheat flour ( atta/ godumai maavu)
1 cup chopped spinach leaves ( palak/ Keerai)
1/2 red onion grated (pyaaz/vengayam)
1 Tbsp oil
1 tsp cumin seeds ( jeera)
1 tsp ginger garlic paste (adrak/lehsun)
Salt to taste (namak/ uppu)
1/2 tsp chili powder ( or to taste) (lal mirch)
1/4 tsp cumin powder (jeera powder)
1/4 tsp coriander powder ( dhania powder)
A little extra oil/ clarified butter(ghee/nei) to smear on the rotis ( use oil for a vegan version) (optional, see notes)

Grate the onion and cut the spinach and keep aside. 

Heat oil in a medium small/ medium heavy bottomed pan. Add cumin seeds, when the seeds sizzle add ginger garlic paste and stir a few times.

Then add grated onion and stir until the onion is cooked. Add cut spinach and all the spices and stir until spinach is wilted, takes very little time about a minute or so.

Remove and place this mixture in a large bowl. Allow it to cool until touchable or to room temperature. 

Add whole wheat flour to the bowl and mix with your finger tips until it mixes with the onion spinach mixture. Add a little water at a time and knead until it forms a soft, non sticky dough. Cover and allow the dough to rest for about 30 mins.

Divide the dough into equal sized balls.  With the help of a little flour roll out into a circle of desired thickness. Heat a flat pan/ griddle/ tawa. Place rolled out dough on it and cook until the lower side has brownish spots on it, flip over and cook the other side until it has brown spots on it. If you wish you can apply a few drops of oil or ghee to the side facing upwards. Flip over for a few seconds and remove from heat.

Serve hot with dhal of choice, curry of choice or some raita.

The oil/ ghee to be applied on the rotis is optional. When I plan to serve it immediately, I skip this sometimes and it tastes just as good. I do apply a little oil/ ghee when I plan to make this for the lunchbox or if I plan to serve it a little later.

If you are looking for roti varieties, here are a few more

Spring onion/ Hare Pyaaz Roti

Carrot Roti ~ Gajar Roti

Avocado Roti 

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