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Sweet Potato & Spinach Roti


  • Author: Kavitha
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 mins
  • Yield: 8-12 rotis 1x
Scale

Ingredients

  • 4 small Sweet Potatoes
  • 2 cups fresh Spinach leaves – washed well
  • 2 cups Whole Wheat Flour
  • 1 teaspoon Ginger-Garlic paste (optional)
  • 2 teaspoons Coriander seeds (dhania) powder
  • 1/2 teaspoon Turmeric Powder (haldi)
  • 1 teaspoon Red Chilli Powder
  • 1 teaspoon Salt (adjust to taste)
  • 1/2 cup Water (adjust as per need)
  • 2 Tablespoons Vegetable Oil

Others

  • Griddle / Tawa
  • Vegetable Oil
  • Condiments – ketchup, pickles, yogurt etc.

Instructions

Preparing the Sweet Potatoes

  1. Wash sweet potatoes well.
  2. Add to a pressure cooker, cover with water.
  3. Close cooker with lid and put the whistle on.
  4. Cook for 10-12 whistles or until the sweet potatoes are soft.
  5. Let them cool completely.
  6. Peel the sweet potatoes and mash them well.

Preparing the dough

  1. Chop spinach leaves finely.
  2. In a large mixing bowl, add the flour, mashed sweet potatoes and spinach leaves. Mix well.
  3. Add the rest of seasoning and mix well.
  4. Add the water, mix and knead to a smooth dough (10 min).
  5. Add the oil and knead well.
  6. Cover the dough with a clean kitchen cloth and let it rest for at least 30 minutes.

Making the Sweet Potato & Spinach Roti

  1. Divide dough into equal portions. Roll into neat balls.
  2. Place each ball of dough on a clean work surface and flatten it.
  3. Sprinkle some wheat flour on it.
  4. With a rolling pin, roll into a thin, round roti
  5. Heat a gridde pan / tava
  6. Place the roti in the center
  7. Let it cook on medium heat for 30 seconds.
  8. Flip and cook for another 30 seconds
  9. Add 1 -2 teaspoons veg oil around the roti.
  10. Press the roti down and cook for 1 minute.
  11. Flip again, press the roti down and cook for 30-45 seconds.
  12. Remove on a clean plate
  13. Serve with your favorite condiment.

Note

  1. Store leftover dough in a clean air tight container in the fridge for up to 3 days.