Palak Aur Aloo ki Roti
by Tarla Dalal
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Potatoes make these rotis very soft.
- Blend the spinach to a smooth purée in a mixer without adding water.
- Combine the prepared purée, whole wheat flour, potatoes, green chilli paste, salt and enough water to make a soft smooth dough. Knead well.
- Divide the dough into 6 equal portions and roll out each portion into a thin circle of 150 mm. (6") diameter, using flour to roll the rotis.
- Cook one side of a roti on a tava (griddle) and put the other side directly over a gas flame for a few seconds till the roti puffs up and has brown spots on the surface.
- Serve hot.
Nutrient values per roti
|Vitamin A||79.7 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.5 mg|
|Vitamin C||2.2 mg|
|Folic Acid||6.7 mcg|
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