Palak Aur Chawal ki Roti
by Tarla Dalal
Added to 204 cookbooks
This recipe has been viewed 39941 times
These soft rotis are best served with a thick dal or a subji. You can use other leafy vegetables or a combination of leafy vegetables like methi, mint etc. to enhance the nutritional value of these rotis.
- Combine the cooked rice and spinach and blend in a mixture using little water to make a smooth puree.
- Transfer the puree in to a deep bowl and add rice flour, salt to make a soft dough. Add water if required.
- Divide the dough into 6 equal parts and roll out each portion into a thin circle of 150 mm. (6") diameter, using flour to roll the rotis.
- Heat a non-stick tava (griddle) and cook the roti on it, using a little oil, till it turns golden brown in colour from both sides.
- Repeat with the remaining dough to make 5 more rotis.
- Serve immediately.
Nutrient values (Abbrv) per roti
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