4 cupsSpinach (palak)/ lamb's quarters (bathua) leaves, cleaned and chopped
1/4 cupCurd/yogurt
2 wholeGreen chillies, finely chopped (optional)
3 tbspWater
1/2 tspCumin powder, roasted
Use minimalAmount of salt
Method of Preparation
1
Wash the palak/bathua leaves thoroughly and chop them finely.
2
Place the multigrain atta in a bowl. Add the chopped leaves, green chillies, salt and curd. Knead into soft dough, using a few tablespoons of warm water, if required. Let the dough rest for 10-15 minutes.
3
Divide the dough into 13 small balls. Roll each ball into a roti using a little dry flour.
4
Heat a tawa and place a roti on it. When tiny bubbles appear on the surface, turn the roti over. Cook similarly on both sides and puff it on direct flame or on the tawa.
