High Protein Spinach Roti with Paneer or Tofu

Nutrition values are AI-estimated based on ingredients.

• 1 bunch spinach
• 1 cup or 200gm paneer or tofu
• 2 cups whole wheat flour
• 1/2 tsp salt (optional)
• Small amount of water
• Ghee as required

1. 1Place a generous quantity of fresh green spinach leaves into a blender jar.
2. 2Add approximately one cup of cubed paneer (or tofu) to the blender jar.
3. 3Add a small amount of water to the blender to facilitate blending.
4. 4Blend the mixture into a smooth, vibrant green purée.
5. 5Add about two cups of whole wheat flour to a large metal bowl.
6. 6Add approximately half a teaspoon of salt to the flour.
7. 7Pour the freshly prepared green spinach and paneer purée directly into the flour.
8. 8Mix and knead the ingredients by hand until a super soft and pliable, uniformly green dough is formed.
9. 9Take a small portion of the dough, roll it into a smooth ball, and dust it with dry flour.
10. 10Flatten the dough ball slightly by hand.
11. 11Using a wooden rolling pin and a wooden rolling board, roll out the dough ball into a thin, perfectly round chapati.
12. 12Place the rolled chapati onto a hot, flat griddle (tawa).
13. 13Cook the chapati on both sides, flipping with a wooden spatula, until it puffs up nicely and develops characteristic brown spots.
14. 14Spoon and spread a small amount of ghee over the surface of the roti as it cooks.
15. 15Stack the final rotis on a plate, spreading more ghee on top.

These instructions are our analysis of the original video. Watch on YouTube →