Spinach Roti

Spinach Roti or Palak Roti Recipe & Its Nutritional Facts

Food Recipes


Spinach Roti or Palak Roti Recipe & Its Nutritional Facts

When it comes to parathas and rotis we all love them, don’t we? These are famous and are eaten more in North India than South India especially in Punjabi families. They prefer them in breakfast with dal, curd or pickle whether it’s plain or stuffed with any other ingredient. Stuffed rotis or parathas are mostly like with curd or pickle and they satisfy our appetite. There are many kinds of parathas available like aloo parathas, gobi parathas, missi roti, paneer paratha and many more but with different stuffing. There might better options than spinach paratha or roti but this one has its own benefits.

I thought to share its recipe due to its nutritional facts. These are perfect to hide spinach if your kids don’t like this vegetable. This is a perfect combination of carbohydrates, proteins, fats, vitamins and minerals. We all know that spinach is one of the nutritious and important green leafy vegetable which should be consumed almost everyday. This recipe also consists of besan which is chickpea floor and this when combined with whole wheat flour, gives good quality protein. If you’re wondering what is good quality protein then I must tell you that when food has all the essential amino acids in right proportions then that becomes a good quality protein and this gets absorbed by the body easily than a bad quality protein. Isn’t it perfect? What else do we need? Let’s check the nutritional facts of this dish.



Spinach Roti

Nutritional Facts

These values are per 100g of this dish. You can see that these rotis provide good amounts of vitamins and minerals along with macro-nutrients.



Also Read:

Health Benefits of Spinach


Preparation Time: 30 min

Cooked time: 15 min

Total processed time: 45 mins.

Servings: 10


  1. Whole wheat flour – 2 cups
  2. Chickpea flour – 1 cup
  3. Spinach – 250g
  4. Green chilies – 1 to 2, finely chopped (optional)
  5. Carom seeds – 1/4 tsp
  6. Oil or Ghee for kneading – 2 tsp
  7. Asafoetida (hing) – 1 pinch (optional)
  8. Salt – As required
  9. Oil to fry – As required
  10. Ginger – 1/2 inch (optional)
  11. Cloves – 2 (optional)




Spinach Puree:

1. Rinse the spinach leaves well.

2. Take them in some boiling water and leave it to boil for few minutes.

3. Then take them in a blender along with ginger and cloves.

4. Blend these ingredients together into puree.


1. Take 2 cups of whole wheat flour and 1 cup of chickpea flour (besan); add finely chopped green chili, salt as per your taste, some carom seeds (ajwain), and the spinach puree you just made; knead them well.



2. If you want, you can blend green chili along with spinach or knead them directly.

3. Add 2 tsp oil or ghee and use water to make make soft dough.

4. Now make small balls of this dough and roll them flat into circles. If you want, you can fold them and again roll them flat.





5. Take a pan and and let it heat on stove top for a while and fry the rotis one after the other. You can drizzle some oil over the rotis.



6. If you want to serve with curd, then add a pinch of carom seed powder in it and serve with these rotis or serve with pickle.

spinach roti

This is how spinach roti is made and it’s quite easy. The only difference is you need to prepare spinach puree in addition. Prepare this once in a while at least to provide the best nutrients to your family.

Do You Like Spinach Roti or Palak Roti?



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