Palak Aloo Ki Roti

To make Palak Aloo Ki Roti, start by washing and finely chopping 150 g of spinach. In a mixing bowl, combine the chopped spinach with 2 medium-sized boiled and mashed potatoes, 1.5 cups of wheat flour, 5 minced garlic cloves, 1 chopped green chili, a small piece of grated ginger, and 1 tsp of salt. Knead the mixture into a soft dough, adding water as needed. Divide the dough into equal portions, roll each into a ball, and flatten it. Roll out each ball into a circular shape and cook on a medium-heated skillet, applying ghee on both sides until golden brown.

No, traditional Palak Aloo Ki Roti is made with wheat flour, which is not gluten-free. However, you can substitute wheat flour with gluten-free alternatives like chickpea flour or a gluten-free all-purpose flour blend to make a gluten-free version of this delicious Indian flatbread.

Palak Aloo Ki Roti pairs well with various side dishes. You can serve it with yogurt or raita for a cooling effect, or enjoy it with a spicy curry like chana masala or paneer butter masala. Additionally, a side of pickles or salad can enhance the meal.

To store leftover Palak Aloo Ki Roti, let them cool completely, then stack them with parchment paper in between to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. You can reheat them on a skillet or in a microwave before serving.

Yes, you can make Palak Aloo Ki Roti ahead of time and freeze them. After cooking, let the rotis cool completely, then wrap each roti in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, simply thaw and warm them on a skillet or in the microwave.