Saag Walee Roti – Unleavened Spinach Flatbread
This traditional Indian recipe for Saag Walee Roti, also known as Unleavened Spinach Flatbread, brings together the earthy goodness of fresh spinach and the wholesome texture of atta flour to create a soft, nutrient-rich bread. Saag Walee Roti is incredibly versatile and can be served with a variety of curries or yogurt-based dips, making it a great addition to any meal. With its mild flavor and simple ingredients, it’s a perfect dish for vegetarians looking to enjoy a healthy, hearty option.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chakki atta or atta flour | 260g (you can use half wholemeal, half plain flour) |
| Salt | ½ tsp |
| Oil | 2 tsp |
| Fresh spinach | 50g (a generous handful) |
| Warm milk | 100ml |
Dietary Information
- Vegetarian: This recipe is suitable for vegetarians and offers a rich source of fiber, vitamins, and minerals.
- No Spices: The roti is prepared without any added spices, making it a gentle and simple option for those who prefer milder flavors.
Preparation Time: 25 minutes
Cook Time: 5 minutes
Serves: 6 people
Rating: 4.9 (Based on 10 votes)
Method: Step-by-Step Instructions
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Blanch the Spinach
Begin by heating water in a pan over medium heat. Add the spinach leaves to the water and blanch them for a few minutes until wilted. Once done, remove the spinach from the water and rinse it under cold running water to stop the cooking process. This helps to preserve the vibrant green color of the spinach.
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Make Spinach Puree
Transfer the blanched spinach into a blender and add the warm milk. Blitz the mixture until it forms a smooth, creamy puree. Set this spinach-milk puree aside for the next steps. -
Prepare the Dough
In a large mixing bowl, combine the chakki atta (or a mix of wholemeal and plain flour), salt, and oil. Stir these ingredients together until well combined. Gradually add the spinach and milk puree into the flour mixture, a little at a time, kneading it into a soft, smooth dough. The dough should be moist but not sticky. Once the dough is formed, cover it with a tea towel and allow it to rest for about 20 minutes. This resting time helps to soften the dough, making it easier to roll out. -
Cook the Roti
After the dough has rested, divide it into 6 equal portions and roll each portion into a ball. Dust your work surface with a little flour and gently roll each dough ball into a flat circle, about 6 inches in diameter. Preheat a griddle or tawa on medium heat. Once hot, place the rolled-out roti onto the griddle and cook for about 1-2 minutes on each side, pressing lightly with a cloth or spatula to ensure even cooking. You should see light golden brown spots forming on both sides of the roti. Optionally, drizzle a little oil on top while cooking for a softer texture. -
Serve
Once the Saag Walee Roti is cooked, serve it immediately while it’s warm. It pairs beautifully with dals, curries, or even a simple raita.
Tips and Advice
- Resting the Dough: The key to soft rotis is allowing the dough to rest. This relaxes the gluten in the flour, making it easier to roll out and yielding a softer texture.
- Spinach Variations: If you’re looking to mix things up, you can also experiment with other leafy greens like kale or mustard greens. These can be used in place of spinach for a different flavor profile.
- Texture Adjustment: For a softer dough, feel free to add a little more warm milk, or you can replace the milk with yogurt for a tangier flavor.
Conclusion
Saag Walee Roti is a fantastic way to enjoy the nutritional benefits of spinach in a simple, delicious form. Its light, soft texture makes it an ideal accompaniment to any meal, from hearty vegetable curries to light soups. This recipe is not only vegetarian but also wonderfully versatile, making it a great choice for anyone looking to add more plant-based meals to their repertoire. Enjoy this wholesome, homemade flatbread as part of a balanced, healthy meal.
