Palak Aur Aloo ki Roti
by Tarla Dalal
5/5 stars 100% LIKED IT
Added to 37 cookbooks
This recipe has been viewed 37080 times
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|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.