This super-soft unleavened Indian flatbread is packed with spinach leaves. Rotli/roti/phulka/chapati - whatever you choose to call them, kids and adults alike will love these colourful rotis that are made from just 3-ingredients! This healthy and flavourful palak ki roti is made from spinach puree and wholewheat atta.

For traditional and simple chapattis, our Round and Soft Gujarati Rotlis are the perfect curry companion.

These Indian style green spinach flatbreads are laid on a cooling wire rack.

Spinach/Palak Rotli | Bhaji Chapati

Taste of Spinach Rotlis or Tortilla

Looking at the vivid green colour, I bet you are wondering what these taste like. They have a mild earthy flavour but not overwhelmingly like spinach (happy days for those who aren't a fan of it). This makes them great to eat with any of your favourite curries. The texture is that of a quintessential Gujarati rotli - thin and pillowy soft.

We have barely cooked the spinach to retain as much of the nutrients as possible - just a quick blanch. We also did not drain any water from cooking the spinach and added all of the goodness into the rotli.

We have used wholewheat atta (chapati flour) which has the highest fibre content. The whole grain of the wheat including the bran is used.

Why you should try this roti immediately!

✔️Livens up dinner-time

✔️Best hidden veg recipe for kids

✔️Filled with superfood spinach

✔️Suitable for vegans (if not adding ghee on top)

✔️Easy to pack and travel friendly

✔️Can be used as tortilla wrap for tacos, burritos, quesadilla, enchiladas, tostada (do not apply ghee on top)

✔️ How about using as a pizza base or sandwich or rollup pinwheels

Induan style spinach flatbreads are applied with ghee and laid on a white kitchen tea towel.

Difference between Spinach Rotli and Spinach Paratha

These rotlis only have a little pinch of salt and spinach added to them. There are no extra spices or flavourings. Rotlis are soft and can be cooked directly on the flame.

Spinach Parathas are flavoured with both spinach puree and usually have an addition of green chillies. They are spicier and can be eaten alone or with food. They are coated with oil on cooking. Parathas are crispy and flaky.

We previously made Palak Paratha with a spiced paneer and pea stuffing. Palak Paneer and Mattar Paratha - as delicious and wholesome as they sound!

Inspired by those ideas, we made Farali Palak Poori - deep-fried Indian flatbreads with spinach. Pooris are smaller and have a tough, hard dough. They rise and have a flaky texture.

How to make Gluten-free Rotli:

Can be made gluten-free by using a gluten-free flour such as farali flour, gram flour (besan) millet flour (bajri aata) maize flour (makke ka aata) sorghum flour (jowar aata)  or rice flour (available in Indian groceries)

Tips on how to make soft chapattis:

  1. Use fresh flour every time and do not add plain flour to bulk up the atta
  2. Use lukewarm but never boiling water
  3. Add the water gradually
  4. Give yourself time to knead the dough well
  5. Do not roll the roti dough with too much pressure
  6. Refrain from coating the dough in too much dry flour when rolling out
  7. Cook the rotis on medium flame, a low flame will make the rotis chewy
  8. The most important one ... PRACTICE MAKES PERFECT :) 

Serving Suggestions:

Aloo Matar - Vegan Potato and Spinach Curry

Aloo Gobi - Potato and Cauliflower Curry

Kobi Bateta - Potato and Cabbage Curry

Ideas for leftover rotis/chapatis 

We made vaghareli rotli using leftover spinach roti. Just cut up the chapati in small pieces, sprinkle red chilli and turmeric powder.

Heat oil in a pan, add mustard seeds, once they pop add roti pieces and mix well. If you wish, add a tiny amount of salt and sugar. Stir fry for a minute and serve with Masala Chai.

Also, you can use this spinach phulka in making Mexican dishes such as quesadilla, tostadas or tortilla chips by baking it in the oven or air fryer.


Fridge - Although we do not recommend storing it in the refrigerator as they will go hard, if you want to use these for a couple of days then store it in an airtight container and keep it the fridge for two days.

Freezer - either freeze the uncooked unrolled dough in a freezer-safe container for up to 1 month. When defrosting, leave to thaw naturally and knead the dough again with a little oil.

Or, roll out chapatis and stack the uncooked chapatis with a piece of butter/parchment paper between each chapati. Thaw then cook on a hot and non-stick crepe pan

🥬 Ingredients 

To make spinach roti ingredients on a white backdrop.

1. Spinach - a big bag of fresh spinach is needed for this recipe.

2. Atta - we have used wholewheat chakki atta but you can also use wholemeal or brown chapati flour too.

3. Salt

4. Oil - use a flavourless oil such as sunflower oil

Can I use frozen spinach?

Definitely, yes. First, thaw the spinach in a microwave then cook for a minute or so and make a puree.

📝 How to make soft Spinach Roti

Note- Follow these step-by-step pictures, video is just above the recipe card below. For exact measurements and full method see printed recipe card below.

Bhaji rotis can be made in less than 40 minutes and prepared in three steps. First, make spinach puree, the Second step is to make a soft and pliable dough and the third step is to roll out and cook rotis. 

  1. Add water in spinach.
  2. Flash cook spinach. 
  3. Puree spinach and its cooking water. 


4. Take atta in a mixing bowl or wide plate (part)

5. Add salt.

6. Add oil.

7. Add spinach puree little by little.

8. Knead to form a dough.

9. Cover the dough with the clean tea towel for 10-12 minutes.


10. Add little oil and knead dough again for a couple of minutes.

11. Divide the dough into equal portions (lime size) and make balls.

12. Roll out the round chapatti by first dipping the one ball in dry flour, don't make too thin or too thick roti.

    13. Put rolled roti on heated pan or Tawa.

    14. Cook of the

    Other Spinach recipes:

    Punjabi Saag Paneer - restaurant style

    Saag Aloo - restaurant style

    Palak Poori

    Spinach Daal/Dal 

    Minty Baby Potatoes in Creamy Spinach Gravy 

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    🖶 Recipe Card

    spinach roti, palak ki roti, palak phulka roti, spinach tortilla, soft spinach roti
    Breads, side dish
    Indian, Mexican
    Spinach Roti | Palak Phulka | Spinach Tortilla | Spinach Chapati | Indian Flatbread with Spinachhttps://www.youtube.com/watch?v=fRCGwLG06dQThis Healthy palak phulka roti made with baby spinach only required 3 ingredients. These are nutritious, soft and easy, perfect hidden vegetable recipe. Kids will love it too! Can be served for lunch or dinner.https://www.youtube.com/watch?v=fRCGwLG06dQ2020-06-08
    Yield: 12-15 rotis
    Spinach/Palak Rotli | Bhaji Chapati

    Spinach/Palak Rotli | Bhaji Chapati

    This healthy and flavourful palak ki roti is made from spinach puree and wholewheat atta. Kids and adults alike will love these colourful rotis that are made from just 3-ingredients!
    Prep time: 15 MCook time: 15 MTotal time: 30 M


    • 300g spinach*
    • 500-600g wholewheat flour
    • 2 tbsp. oil
    • Salt
    • 3/4 cup water


    1. Add 3/4 cup of water in spinach.
    2. Just wilt the spinach and turn off the heat.
    3. Let it cool and grind in the grinder until smooth puree.
    4. Take flour in a bowl or plate, add salt and 1 tbsp.oil.
    5. Add spinach puree little by little and knead a soft pliable dough.
    6. Cover the dough with the clean kitchen tea towel and keep it aside for 10-15 minutes.
    7. Apply little oil on the dough and knead it again for a couple of minutes.
    8. Divide the dough into equal size portions and make balls.
    9. Dip one ball in dry flour and roll out the round chapati around 6-7" diameter. 
    10. Don't roll out very thin chapati.
    11. Heat tawa or crepe pan on medium heat put rolled roti on it.
    12. Flip the roti on another side as soon as very tiny bubbles appear on the surface.
    13. Cook the other side for a few seconds, then finish off cooking direct on the flame.
    14. Apply little ghee if you want. 
    15. Serve hot.


    If using Indian spinach palak, make sure to first clean and wash thoroughly.
    Try not to grind very hot spinach in the grinder, sometimes the lid of the blender jar gets stuck and doesn't open for a while.
    If you don't have gas stove, cook roti on the tawa.
    Fat (grams)
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    Fiber (grams)
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    The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.
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    Created using The Recipes Generator

    Edit Note - This recipe was originally created and posted in 2012 on 10th February, since we have updated this post with newer picture and content.


    1. Spinach roti looks yummy and really very healthy...

    2. wow what a healthy way to have greens,addition of green chillies and ginger adds an extra zing to the roti's...Great one...

    3. what is side dish with this yummy roti...

    4. Hi Vaishali...thst's paneer and palak kofta curry...you can search in paneer section.
      Thank you :-)http://joyofcooking247.blogspot.com/2010/09/paneer-and-palak-kofta-curry.html

    5. Very tasty and healthy ,I make similar dough but make spinach parathas instead.

    6. Homemade rotis/tortillas are the best. I have never tried to make a spinach version. We do love spinach...so this is a must try for sure.

    7. This spinach flatbread make perfect base for my kids lunchtime roll ups. Great for getting the little ones their veggies.

    8. This Spinach tortilla looks fabulous! This is the perfect way to get my non veggie eater son to eat spinach..put it in a taco lol.

    9. I so love the colour of these flatbreads is amazing. I really need to make these ASAP - look so good and delicious.

    10. I never tried green flatbread but this recipe definitely got my intention. Looks so easy and I love the color. I will put this on my to try list!

    11. The color of these roti is absolutely fantastic and so mesmerizing. I've never thought of making spinach roti and now I can't stop thinking about it! Thanks for sharing this recipe!

    12. We make this almost once a week and my kids absoutely love it for it's vibriant color! This is one delicious flatbread for sure.


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