4.9/5 rating (10 votes)

Saag Walee Roti

Unleavened Spinach Flatbread

  • Heat None
  • Serves 6
  • Dietary Info VEGETARIAN
  • Prep 25 mins
  • Cook 5 mins
Saag Walee Roti

A lovely version of a roti that's made with blanched spinach.

Hari says

There are lots of different types of rotis you can make. This recipe uses spinach to make the dough which gives it an amazing bright green colour. I use milk because it results in a softer dough which makes light fluffy rotis.

These rotis also make an amazing wrap too and are perfect to take to work for a delicious healthy lunch.

This quantity will make about 12 rotis.

  • Ingredients
  • Method
  • 260g chakki atta or atta flour (half wholemeal and half plain works as well)
  • ½ tsp salt
  • 2 tsp oil
  • 50g big handful of spinach
  • 100ml warm milk



Making the dough

  1. Heat water in a pan and add spinach. Blanch and remove the spinach, and then rinse under cold water.
  2. Place in a blender and add the milk. Blitz to a puree and set to one side.
  3. Mix flour, salt and oil together. Pour in the spinach and milk puree a little at a time and knead to a soft dough. Cover with a tea towel and set to one side for 20 minutes.

Making the roti


  1. Put some dry atta on a flat plate for dusting. Flour your hands and take a tangerine-sized ball of dough.
  2. Roll the dough in the palms of your hands, creating a smooth ball.
  3. Flatten it using your fingers then holding the dough in one hand, rotate it round and flatten out with the other. 
  4. Flour again and begin to roll out. Turn it over, flour and roll again, try not to let it stick. When it is about 7cm in diameter, pick it up and pass from one hand the other as if you are clapping. This evens it out and removes the excess flour.
  5. To cook, heat the tava - this is an Indian griddle pan (but a non-stick frying pan will do) - and carefully place the roti flat on to it. Try not to let the roti fold.
  6. You will see the colour of the roti darken after about 10 seconds. When this happens, turn the roti over. If using gas, turn the heat down a little and when bubbles appear after about 10 seconds, take the tava off the hob and put the roti directly onto the flame. The roti will begin to puff up, turn it over using tongs and move it around so it doesn't burn.
  7. If you are not using a gas cooker or are not comfortable using a naked flame, leave the roti on the pan. Turn the heat down a little and when bubbles appear, turn the roti over. Using a clean tea towel, gently press the top of the roti and it will begin to blow up with hot steam.
  8. Work quickly, turning and pressing until it has all blown up. Be careful not to burn yourself. Remove the roti and set it on a clean tea towel and cover to keep warm. 
  9. Smear with butter and serve.

Nutritional information

Typical values* per Serving
Fat (g)1
of which saturates (g)0
Carbohydrates (g)24
of which sugars (g)0
Fibre (g)4
Protein (g)5
Salt (mg)4
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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