Spinach Roti / Beetroot Roti

Melbourne has moved into stage 4 lock down which means we cannot go out that often.  I have been washing, cutting and freezing vegetables to save us from going out. One of the vegetables I got was a fresh and beautiful bunch of baby spinach that I washed and microwaved for two minutes, pureed and saved or later.

I decided to make some green rotis with some of the spinach.  The recipe for rotis is the same - the green just adds a bit of colour and something different on the table.

The spinach rotis came out looking so beautiful that I did the same with beetroot leaves the next day.

Cut leaves off a bunch of beetroot, wash and chop, microwave for 2 minutes, and puree. 

Ingredients:

3 cups atta

50-70 grams of pureed spinach (or pureed beetroot leaves)

1/2 a tablespoon of carom seeds

2 teaspoons of vegetable oil

hot water for mixing the dough

Some oil for cooking the bread

Method:

In a  large plate, put all the ingredients together.  Add hot water a little by little and use a spoon initially to bring the dough together.  Once the dough starts to form, use your hand and knead well for 5 to 6 minutes.

After you finish kneading, add a couple of teaspoons of oil and knead into the dough.  Let the dough rest for 15 minutes under a wet tea towel. After 15 minutes, take the dough out and make little balls - 7 or 8 for your chappaties.

Roll them out with a rolling pin: 

Cook them on a hot griddle with very little oil.  Wait till the brown spots appear and the dough puffs up.

The green chappaties are ready.  Serve hot with any curry or dal.