Spinach Potato Roti - Aloo Palak Roti

Makes 10 - 12 rotis

Making a paratha is an art,that I'm yet to master. I've always been amazed by the way some of my friends would take a small ball of chapati dough,keep a filling inside it and roll it effortlessly into a nice big paratha.   I can only roll them as big as pappads without tearing them :) Well you see as a south Indian it took me a year of chapati making to make them resemble a round shape,till then it was squares or shapeless like an amoeba :) So until I master the art of paratha making I've decided to safely stick to making rotis. It's easier to make with all the ingredients added while kneading the dough and tastes equally great.This roti is made with a delightful mixture of potatoes,spinach and yogurt  What I love about rotis is that they don't call for a great side dish,they taste just amazing with Pickles.I especially love to have them with some thick yogurt and a spoon of pickle mixed together :)

Ingredients:

Atta/Whole Wheat Flour - 2 cups 

Whole Wheat Flour - for dusting and rolling the rotis

Spinach/Palak -  1 cup or 

Frozen spinach - 125 g

Boiled potato - 1 large

Thick Yogurt - 4 tbsp

olive oil - 2  tsp

Green chilli - 1

Milk - 3-4 tbsp

Warm Water - for kneading the dough

Turmeric powder - 1/4 tsp

salt as needed

Method:

-Peel and grate the potato.

-If using fresh spinach,Add it to a pot of boiling water and remove it after 2-3 minutes(blanching the spinach).Then cool and grind to a fine paste with the green chili  milk and little water(if needed) to get a coarse paste.

-If using frozen spinach ,cook it as per the instructions in the packet using the milk & some water.Grind it along with the green chilli to a coarse paste.

-In a big mixing bowl add the flour and salt and mix well,then add the oil and with your fingers incorporate the oil into the flour .

-Add the grated potato,spinach,yogurt and mix well with your hands.Now knead it into a soft elastic dough adding warm water when needed. Let the dough sit for at least 30 minutes in an airtight vessel or cover it with a damp cloth.

-After the resting time,divide the dough into 12 small balls.Dust the rolling area with flour and roll each ball in the flour too. Roll them into rotis of about 10 - 12 cm diameter.

-Heat a broad pan,when it heats up add the rolled roti and when bubbles start appearing,turn them over.With a slightly damp towel(dip it in water and wring it well) press the roti around its surface,until it puffs up.Flip it over and press it again until it gets cooked and light brown spots appear.Repeat the same process with the other rolled out rotis too.Serve with Mango Pickle.Check out this recipe for Mango Pickle.

Sending this to Walk through Memory lane and Gayathri's page  &  Dish Name starts with S