Kaddu Palak ki Roti ( Indian Cooking)

by Tarla Dalal

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Red pumpkin and spinach – what a brilliant twosome! A lesson in contrasts, the two are different in everything from colour and texture to flavour, yet they complement each other beautifully, especially in this wonderful recipe.

The best part is that this Kaddu Palak ki Roti is also very easy to make because all the ingredients are mixed into the dough, and you do not have to bother about stuffing and rolling like in the case of parathas.

The spinach and the pumpkin also hydrate the dough well, resulting in soft, pliable rotis, which everybody will love. Take care to cook the rotis well so that the raw smell of the veggies totally vanishes, giving way to the most irresistible aroma!

Serve with Paneer Koftas in Curd Gravy and Lehsun ki Chutney .

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Kaddu Palak ki Roti ( Indian Cooking) recipe - How to make Kaddu Palak ki Roti ( Indian Cooking)

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 8Makes 8 rotis (8 roti )
Show me for rotis

Ingredients

1 cup grated red pumpkin (bhopla / kaddu)
1/2 cup chopped spinach (palak)
1 cup whole wheat flour (gehun ka atta)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 8 equal portions.
Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the roti, using a little oil, till golden brown spots appear on both the sides.
Repeat steps 3 and 4 to make 7 more rotis.
Serve hot.