PALAK SPINACH PHULKA / ROTI

We love spinach. It is rich in iron content.
It should form part of our daily diet.

easy, healthy and delicious spinach palak phulka /roti with step by step photos. I make this often for the lunch. Regular use of spinach helps us to prevent iron deficiency and boosts our immunity. This is one of the best ways to include it in our diet since the leaves are lightly cooked and most nutrients are still preserved.

I love gardening too.I have a small kitchen garden ..I have spinach, paan, basil leaves, coriander, methi and tomato plants.

For this recipe, I used my homegrown spinach.  seeing and using homegrown vegetables gives a different kind of happiness. 

Is Baar my hubby said wow hari hari, roti .
Everyone loved it .

Prep Time: 10 Min 
Total Time: 35 Min

Recipe courtsy..sandhys kitchen

INGREDIENTS:

Whole Wheat Flour 2 Cups
Spinach ( Palak ) 130g
Water ¼ Cup + a few tablespoons
Ginger ½ Inch
Cumin Powder 1 Tsp
Salt ¾ -1 Tsp
Mango ( Amchur ) Powder  ( Optional) ½ Tsp
Green Chillies ( Optional) 1 -2 No’s
Sunflower Oil  or Oil of your choice 1 Tbsp.
Ghee As desired.

INSTRUCTIONS:

1. In a large pot, heat some water and add the spinach leaves along with some salt. Allow them to blanch for 5-6 minutes.
2. Drain the hot water from the spinach leaves and run them under cold tap water.
3. Grind the spinach leaves along with ginger and green chillies and make a fine puree. This puree approximately came up to ¾ Cup. Add very little water if required.
4. In a large mixing bowl, combine the spinach puree, wheat flour, salt, cumin powder and mango powder and start kneading.
5. Add a little more water as you knead until you achieve soft pliable dough. Splash the oil onto your hands and the remaining on the dough and knead until we have a clean bowl. Set the dough aside for 20 Minutes or so.
6. Divide the dough into  equal portions. Pick one portion of dough at a time, dust some flour and spread them with the roller into thin phulkas.
7. Heat a non-stick pan / tava and cook each phulka on the pan slightly for a few minutes until you start to see some bubbles.
8. Flip the phulka and cook for another a minute or so . Now put the phulka on the flame carefully , watch them begin to puff up slowly. Flip it and allow it puff up on the other side as well.
9. Remove from the flame and apply some ghee, if you like. Pile them into a casserole and serve them along with a paneer curry or just some yogurt and pickle.
10. These Roti go well with any chutney, simple dal, or vegetable curry (dry or gravy). 

NOTES:

• If you like your phulkas with a ting of heat, include the green chillies while grinding the spinach leaves.
• Mango powder is optional. I love the slight hint of tanginess.