PALAK ROTI & PURI
Power green palak/spinach roti and puri are not only gorgeous but also packed with vitamins B, C and E, minerals like calcium, iron, magnesium and omega-3 fatty acids, so it comes into the category of healthiest plant based foods. It’s tender green leaves are used in varieties of cuisines, though it has slightly bitter taste. Palak / Spinach Roti has a hint of garlic in it and is the most wanted in our house. I can also prepare palak puri , for that the dough should be tight and while kneading add a tablespoon of semolina/sooji to keep the crispness & fluffy for long time. Here’s the presentation of Palak roti and puri.
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- Whole wheat atta / multigrain atta – 1 cup
- Spinach/ palak – 1 cup tightly packed
- Green chilli -2
- Garlic – 2 to 3 pod
- Cumin / jeera powder -1/2 teaspoon
- salt to taste
– Blanch the palak /spinach leaves by dipping the leaves in boiling water with a pinch of salt and sugar.
-In a mixer / blender add blanched palak, garlic, green chilli and cumin and make it into paste.
-In a mixing bowl add the flour and mix it with the palak paste and make rotis.
-For making puris add a tablespoon of semolina and make puri immediately.