Green Phulkas | Spinach - Mint Flatbread | Spinach Roti
Recipe for Green Phulka | Green Roti | Green Spinach Flatbread | Spinach Roti
I was thinking, why not extend that green love to some of our Indian foods! That's how the idea for this green roti with spinach, mint and green chillies came about.
If you know me well, I'll never take a long winded approach, be it in dealing with people or in cooking my food. So to prepare these green spinach rotis, all we need to do is to tip all my favourite green ingredients in the blender, transfer puree into the bowl, knead dough, prepare rotis. It's as simple as that.
There's no need to blanche the spinach and add extra steps to the recipe. Blending the ingredients raw not only keeps the colour a brighter green, but you also end up preserving more nutrients and not to mention saving time. It's also a lazy girl's approach to sneak in vegetables into a dish, where there's no time to cook a vegetable side dish.
I've rolled the rotis out very thin, so they qualify as phulkas. If you make them much thicker and sturdier, these green spinach flatbreads will be the perfect vehicle for a variety of toppings such as olives, sun dried tomatoes, caramelised onions or cheese, or all of the above. Pop it into the oven for a delightful appetiser that looks stunning as well.
These green rotis taste SO good with a spicy mango pickle...if I were to employ the cliched phrase - a marriage made in heaven.
And what better way to draw benefits of these greens into your kids' meals. Never miss a chance to make those rotis green!
So here's the recipe for the green flatbread or spinach rotis.
To blend to a puree
- *To prepare oat flour, take instant oats in a mixer jar and blend until you get a fairly smooth flour.
- In a large bowl, mix the flours.
- In the chutney jar of a mixer, blend all the ingredients for the puree until you get a smooth puree.
- Make a well in the dry ingredients. Tip the puree in the well. Combine together and knead to get a soft pliable dough. Use 1 tsp oil for the final kneading.
- Cover and keep for 10 minutes.
- Divide the dough into 6 equal portions.
- Using a board and rolling pin, and some flour for dusting, roll out each portion into a thin roti 6-7" in diameter.
- Place a tava / griddle to heat. Transfer the rolled out roti to the hot tava.
- Turn over when you see small bubbles appearing on the surface ~ 30 seconds.
- Once this side is cooked (45 seconds), using a pair of tongs, transfer the roti first side down on an open flame. Ideally, it should puff up. Or else look for a few brown spots on the lower side. Remove into a muslin cloth lined casserole.
- Apply 1/2 tsp ghee on the roti if you like.
Serve with any form of dal or beans dish, mango pickle or chutney, yogurt and sliced cucumbers.
Want more green?