Sweet Potato & Spinach Roti
Sweet potato & Spinach Roti – a healthy meal
Use this Sweet potatoes & Spinach Roti recipe when you want to have a healthy, wholesome meal and are just not in the mood to make a roti and a sabji separately. Or, just make this anytime really – because these rotis are soft (thanks to the sweet potatoes & spinach) and packed with flavor and nutrients.
Sweet Potato & Spinach Roti – Printable RecipePrint
- 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
- Griddle / Tawa
- Vegetable Oil
- Condiments – ketchup, pickles, yogurt etc.
Preparing the Sweet Potatoes
- Wash sweet potatoes well.
- Add to a pressure cooker, cover with water.
- Close cooker with lid and put the whistle on.
- Cook for 10-12 whistles or until the sweet potatoes are soft.
- Let them cool completely.
- Peel the sweet potatoes and mash them well.
Preparing the dough
- Chop spinach leaves finely.
- In a large mixing bowl, add the flour, mashed sweet potatoes and spinach leaves. Mix well.
- Add the rest of seasoning and mix well.
- Add the water, mix and knead to a smooth dough (10 min).
- Add the oil and knead well.
- Cover the dough with a clean kitchen cloth and let it rest for at least 30 minutes.
Making the Sweet Potato & Spinach Roti
- Divide dough into equal portions. Roll into neat balls.
- Place each ball of dough on a clean work surface and flatten it.
- Sprinkle some wheat flour on it.
- With a rolling pin, roll into a thin, round roti
- Heat a gridde pan / tava
- Place the roti in the center
- Let it cook on medium heat for 30 seconds.
- Flip and cook for another 30 seconds
- Add 1 -2 teaspoons veg oil around the roti.
- Press the roti down and cook for 1 minute.
- Flip again, press the roti down and cook for 30-45 seconds.
- Remove on a clean plate
- Serve with your favorite condiment.
- Store leftover dough in a clean air tight container in the fridge for up to 3 days.
I don’t have the step by step pictures today. If you’re a regular reader, you’ve probably noticed that I’ve been uploading some video tutorials on the Foodomania YouTube space. I’m trying to get into videos and phase out the step by step pictures style of blogging. I would really like to know your opinion. Do you like this change? Or did you prefer the step by step pictures more than the video? Or you would want both? Any feedback will be appreciated. I’m trying to bring about a change to my style of food blogging.
Here is a video tutorial on how I made the Sweet potato & spinach roti –