Recipe – Palak ki roti / Palak parantha / Spinach Tortilla


Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 6 Roti


  • Wheat Flour (aata): 1 cup
  • Spinach: chopped, 2 cups
  • Ginger: ½ teaspoon
  • Green chili: 1, small
  • Salt: ½ Teaspoon
  • Carom Seeds: ¼ teaspoon
  • Oil: 1 Teaspoon and as required to roast
  • Water: As required


  • Boil water in a pan. Turn off the heat. Add the chopped palak(spinach). Leave it for 5 minutes.
  • Drain the water. Blend the palak with ginger and green chili to a smooth puree.
  • Using flour, spinach puree, carom seeds and salt, knead a soft dough. If required use water. Add oil and knead again. Cover the dough with a wet cloth and keep aside for 10 minutes.
  • Divide the dough into 6 equal portions and roll into balls.
  • Roll each ball into 4-6-inch diameter circle using a rolling pin.
  • Heat Tawa and place the rolled circle.
  • Flip it after 30 seconds.
  • Spread little oil / ghee. Flip and spread little oil/ghee.
  • Roast both sides until evenly cooked with golden brown spots (not black).
  • Serve hot or Keep them in a casserole.
  • You may make the tortilla (roti) using the tortilla maker (roti maker).


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