Spinach Roti, also known as Palak Ki Roti, is a soft and flavourful Pakistani flatbread made with fresh spinach, whole wheat flour, warming spices, and aromatic desi ghee. It is wholesome, satisfying, and a delicious way to add more greens to an everyday meal.
For me, the real magic happens when the freshly cooked spinach roti is brushed generously with desi ghee. Its rich aroma and traditional flavour turn a simple roti into pure comfort food. Serve it warm with chilled yogurt, homemade pickle, or your favourite curry for an energy-boosting and perfect lunch.
Bismillah, let’s get started!
Why You’ll Love This Spinach Roti Recipe
- Soft, wholesome, and full of fresh flavour
- Made with nutritious spinach and whole wheat flour
- Desi ghee adds a rich and comforting Pakistani touch
- A delicious way to include more greens in family meals
- Perfect for breakfast, lunch, or a lunchbox
- Tastes wonderful with yogurt, pickle, chutney, or curry
- Simple enough to prepare for an everyday meal
What Is Spinach Roti?
Spinach Roti is a traditional Pakistani flatbread prepared by kneading fresh spinach purée into whole wheat flour. Unlike plain roti, it has a beautiful green colour, a mild earthy flavour, and the added freshness of leafy greens.
Simple spices enhance its flavour without overpowering the spinach, while desi ghee gives the roti its irresistible aroma and traditional homemade taste.
Ingredients You’ll Need
Fresh Spinach
Fresh spinach gives the roti its natural green colour and mild earthy flavour. Wash the leaves thoroughly and drain them well before blending.
Whole Wheat Flour
Regular whole wheat atta creates a hearty yet soft roti and makes it satisfying enough for lunch.
Green Chilli
A green chilli adds a gentle kick. You can adjust or leave it out when preparing the rotis for children.
Cumin and Carom Seeds
Cumin seeds add warmth, while carom seeds—also known as ajwain—give the roti a wonderfully traditional flavour.
Desi Ghee
Desi ghee is the star ingredient in this recipe. A little is added to the dough for softness, and more is brushed over the hot rotis for a rich aroma and authentic Pakistani taste.
How to Make Spinach Roti
1. Prepare the Spinach
Wash the spinach leaves thoroughly and drain them well. Add the spinach and green chilli to a blender with a small amount of water. Blend until smooth.
2. Make the Dough
Place the whole wheat flour, cumin seeds, carom seeds, red chilli powder, and salt in a large mixing bowl.
Add the spinach purée and one tablespoon of desi ghee. Mix everything together, then knead until a soft and smooth dough forms. Add water gradually only if the dough needs it.
3. Let the Dough Rest
Cover the dough and allow it to rest for 15–20 minutes. This helps relax the dough and makes the rotis softer and easier to roll.
4. Roll the Rotis
Divide the rested dough into equal portions and shape each portion into a smooth ball. Dust your work surface lightly with flour and roll each ball into a thin, even circle.
5. Cook on the Tawa
Heat a tawa or flat skillet over medium-high heat. Place one rolled roti on the hot tawa and cook until small bubbles begin to appear.
Flip the roti and cook the second side until light golden spots develop. Flip it once more and cook until both sides are evenly done.
6. Brush With Desi Ghee
Remove the spinach roti from the tawa and immediately brush it generously with desi ghee.
Stack the rotis in a covered container or wrap them in a clean kitchen towel to keep them warm and soft.
The Desi Ghee Finish
Please don’t skip the desi ghee if you want to enjoy this roti at its best. Brushing it onto the roti while it is still hot allows the ghee to melt into the surface, keeping the roti soft while adding a deep, buttery aroma.
That warm spinach roti with melted desi ghee needs very little on the side—just some chilled yogurt or a spoonful of homemade pickle is enough to make a satisfying meal.
Tips for Soft Spinach Roti
- Drain the washed spinach well so the dough does not become too wet.
- Add water gradually because spinach purée already contains moisture.
- Keep the dough soft but not sticky.
- Add a little desi ghee while kneading for softer rotis.
- Rest the dough for at least 15 minutes before rolling.
- Make sure the tawa is properly heated before cooking.
- Avoid overcooking the rotis because they can become dry.
- Brush each roti with desi ghee while it is still hot.
- Keep the cooked rotis covered until ready to serve.
Variations and Substitutions
Garlic Spinach Roti
Blend one or two garlic cloves with the spinach for a stronger savoury flavour.
Mild Spinach Roti
Leave out the green chilli and red chilli powder for a milder, child-friendly version.
Spiced Spinach Roti
Add a pinch of garam masala, crushed coriander seeds, or freshly ground black pepper to the dough.
Spinach and Fenugreek Roti
Add a small handful of fresh fenugreek leaves to give the roti a slightly deeper and more traditional flavour.
Extra Desi Ghee Spinach Roti
For a richer version, cook the roti with a small amount of desi ghee on both sides instead of cooking it completely dry.
What to Serve With Spinach Roti
Spinach Roti makes a wholesome breakfast or satisfying lunch when served with:
- Plain yogurt or cucumber raita
- Homemade mango or mixed pickle
- Mint and coriander chutney
- Daal or lentil curry
- Chicken curry
- Mixed vegetable curry
- A fried egg or masala omelette
My favourite way to enjoy it is straight from the tawa, brushed with plenty of desi ghee and served with a bowl of chilled yogurt. Simple, comforting, and absolutely delicious!
Storage and Reheating
Allow the spinach rotis to cool completely before placing them in an airtight container. Store them in the refrigerator for up to two days.
Reheat each roti on a warm tawa for a few seconds on both sides. Brush it with a little fresh desi ghee before serving to bring back its soft texture and rich flavour.
Cooked spinach rotis can also be frozen for up to one month. Place a piece of parchment paper between each roti before freezing so they do not stick together.
Spinach Roti Recipe
Ingredients
Method
- Wash the spinach leaves thoroughly and drain them well.
- Place the spinach and green chilli in a blender.
- Add two tablespoons of water and blend until smooth.
- Combine the whole wheat flour, cumin seeds, carom seeds, red chilli powder, and salt in a mixing bowl.
- Add the spinach purée and one tablespoon of desi ghee.
- Mix well and begin kneading. Add a little water only if required.
- Knead for 5–7 minutes until a soft and smooth dough forms.
- Cover the dough and allow it to rest for 15–20 minutes.
- Divide the dough into eight equal portions and shape them into balls.
- Lightly dust each ball with flour and roll it into a thin circle.
- Heat a tawa or flat skillet over medium-high heat.
- Cook each roti until bubbles appear, then flip it over.
- Cook the second side until light golden spots develop.
- Flip once more and cook until the roti is evenly done.
- Remove from the tawa and immediately brush generously with desi ghee.
- Keep covered and serve warm.
Notes
Add water gradually to prevent sticky dough.
Keep the dough soft for tender rotis.
Do not overcook the rotis.
Brush them with desi ghee while they are hot for the best flavour and softness.
Adjust the green chilli and red chilli powder according to your preference.
Serve fresh with yogurt, pickle, chutney, daal, or curry.
Frequently Asked Questions
Can I use frozen spinach?
Yes. Thaw the spinach completely and squeeze out the excess water before blending. Too much moisture can make the dough sticky and difficult to roll.
Why is my spinach roti hard?
The dough may have been too firm, the roti may have been overcooked, or it may not have been kept covered after cooking. Use a soft dough, cook only until golden spots appear, and brush the hot roti with desi ghee.
Can I make the dough in advance?
Yes, you can prepare the dough a few hours in advance and keep it covered in the refrigerator. For the freshest colour and flavour, use it on the same day.
Can I make spinach roti without green chilli?
Absolutely. The green chilli is optional and can be omitted for a mild version.
Is spinach roti suitable for lunchboxes?
Yes. Let it cool slightly, brush it lightly with desi ghee, and wrap it in foil or place it in an insulated lunchbox. It remains soft, filling, and delicious.
More Homemade Flatbread Recipes
If you love this wholesome Spinach Roti, below are more comforting homemade flatbread recipes to try:
- Besan Ki Roti
- Methi Paratha
- Aloo Paratha
- Plain Chapati
- Mooli Paratha
Did You Make This Recipe?
I love hearing from you! Leave a comment or rating below and let me know how you enjoyed your Spinach Roti—especially if you added that irresistible finishing touch of desi ghee!