This makes about 10 – 12 Roti’s
What you need
- 1.5 cups Whole Wheat flour – (Atta flour)
- 300g spinach leaves
- 50g coriander leaves (about a handful)
- ¼ cup yogurt
- 2 inch piece ginger
- 2 green chillies
- 2 cloves garlic
- ¼ teaspoon cumin seeds
- ½ teaspoon turmeric
- ½ teaspoon salt
- Oil/Ghee for making chapatis
How to make it:
- Blend the yogurt, ginger, green chillies and garlic until it becomes a paste.
- Finely cut the spinach and coriander and then add theses to a bowl along with the cumin seeds, turmeric, asafoetida, yogurt paste, salt and red chilli powder.
- Add in the flour. Don’t add any water!! The yogurt and the moisture from the greens should be enough but you can add water later if necessary. The dough should be fairly stiff and I usually knead for about 10 – 15mins.
- Cover the dough with a lid/cloth and let it rest for 30 minutes.
- Divide the dough and make into small dough balls.
- Roll it into thin sheets / rotis, dusting with plenty of flour so they don’t stick to the surface.
- Heat a flat tawa/pancake pan on a medium flame. Flap the roti between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil/ghee on the roti and flip.
8. It should start to puff up. Press down on the edges of the roti with your spatula and cook till both the sides are evenly brown. Serve hot 🙂