Wash the spinach leaves thoroughly in 2-3 rinses of water.
2
Peel and wash onions.
3
Finely chop palak leaves, onion, and green chillies.
4
Take multigrain atta and sattu in a utensil. Add chopped leaves, onion and green chillies. Add 2 tablespoons of water to make a soft dough. Keep the dough aside and let it rest for fifteen minutes.
5
Divide the dough into 13 balls. Now, roll each ball into a roti using dry flour.
6
Heat the tawa and place the roti on it on a low-medium flame. When tiny bubbles appear on the surface, turn over the roti. Cook evenly on both sides and puff it on direct flame or on the tawa itself.
