Palak Roti

PALAK ROTI

This is just a slight variation from the usual roti that we normally prepare. I tried this and my son liked it a lot. He usually does not eat green leafy vegetables so I was relieved when he liked it. This goes well with pickle and curd.

Ingredients- Palak – 1 medium bunch Wheat flour / Atta – 2 cups Ginger (grated) – 1.5 inches Salt – as required

Method –

1.       Wash the palak leaves well.

2.       Boil water in a vessel. 

3.       Put the palak leaves in the boiling water and switch off the stove after 2 min. Leave the leaves in the vessel for another 5 min. This process is called “Blanching”.

 4.       Grind the blanched leaves after cooling them.

5.       Take atta in a large bowl. Add the paste from step 4, salt, ginger. Prepare a dough by adding sufficient water. Knead well and keep aside for 10 min.

6.       Make small balls from the dough. With the help of a little dry flour, roll it out into a medium sized chapathi.

7.       Let the tawa heat well. Then place the roti on the tawa. Leave for a few seconds till small bubbles appear. Don’t let it fry for long.

8.       Now turn it and keep till lots of bubbles are formed and are brown in colour( just lift and see).

9.       Turn it again and cook for some time. This will puff up. Can be served as it is or oil can also be smeared on the roti on both sides before serving.

Recipe Tips -

1.       To wash the palak leaves, put them in a large bowl filled with water. Lightly rub the leaves. Leave for 5 minutes. The dirt gets settled down. Take out the leaves alone without disturbing the dirt. This can be repeated again if needed.

2.       The quantity mentioned above results in 6 medium sized rotis.