Preparation info
  • Makes


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

By Priya Wickramasinghe

Published 2005

  • About

A simple roti with a spinach base is not only interesting and tasty, but nutritious as well. Make it with some chopped browned onion for an aromatic alternative. You can use equal amounts of wholemeal (whole wheat) and maida if you can’t buy chapati flour.


  • 200 g (7 oz) English spinach leaves, stalks removed
  • 500 g (3⅓ <


Cook the spinach briefly in a little simmering water until it is just wilted, then refresh in cold water. Drain thoroughly, then finely chop. Squeeze out any extra water by putting the spinach between two plates and pushing them together.

Sift the atta and salt into a bowl and make a well in the centre. Add the spinach, ghee and about 250