My youngest is in love with Roti. Give her roti and yogurt and she will happily eat it all day. Unfortunately, there’s not much nutrition in plain rotis (well, some fiber I suppose and lots of carbs. And they do taste really good. So I’ve been coming up with ways to make roti that will satisfy her roti cravings as well as make me happy that I’m feeding her something nutritious.
These avocado rotis are one of my better creations I think. The girls loved the green color of the roti, there was just a hint of avocado in it without overpowering it, and even if the girls didn’t eat any sabzi (veggies) on the side, at least they were still getting some in their roti.
Wait….avocado is a fruit – what veggies are you talking about? Yes it is, but there’s a secret ingredient in here that no one suspected. Drumroll please……..
Spinach! Yep, not even my husband figured out there was spinach in these rotis. I actually had been struggling with this recipe for a while because I had the flavor profile down but they wouldn’t stay green once I added the flour to the avocados and a certain ratio was necessary otherwise, it would change the essence of the roti. I happened to also be making spinach dal – another favorite of my youngest – and thought, why not add some spinach to the roti dough. Worth a shot. And what a shot let me tell you. It gave the green color I was looking for, added some extra fiber and calcium. Like I said, win-win!
Try it and tell me what you think!
- 1 ripe avocado
- 2 c fresh spinach
- 2 c multigrain flour
- ¾ tsp salt
- ½ lemon, juiced
- 2 – 3 cloves garlic
- ½ tsp jeera (cumin seeds)
- ½ tsp jeera powder (cumin powder)
- ½ green chili (or to taste)*
- 1 Tbsp Avocado Oil
- ¼ c water
- In a food processor, add avocado, spinach, salt, lemon juice, garlic, jeera, jeera powder, green chili, and water. Blend on high to get a smooth and creamy texture.
- Combine the puree and the flour in a bowl and knead into a soft dough. You can add a little extra flour if the dough feels too wet.
- Roll into a ball and lightly cover with a little oil. Cover and let stand for 10-15 minutes.
- When you are ready to make the roti, preheat a flat skillet n med-high heat.
- Divide the dough into equal sized golf balls.
- Lightly dust a wooden board or your counter with dry flour and roll out a dough ball into about 5″ diameter.
- Place the roti on the preheated skillet and continue the process with the remaining dough balls.
- The roti on the skillet will start bubbling within approximately 20-30 seconds. Flip it over once so both sides are par cooked. At this point, remove from skillet with a pair of tongs and grill directly on the flame so that it puffs up like a balloon.
- Remove from heat, apply a small amount of ghee on it and serve hot with sabzi or dal (or yogurt).
**To make this gluten free, substitute multi-grain flour for gluten free
**To make this vegan, omit adding the ghee at the end. You can use vegan butter if you prefer or keep it plain.
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From my kitchen to yours, I really hope you enjoy this one.