Avocado Spinach Roti (Soft Chapati)
Whole wheat flatbreads kneaded with ripe avocado and fresh spinach for extra softness, healthy fats, and an easy way to add greens to everyday Indian meals. Hand-kneaded, tawa-cooked, and lunchbox-friendly.
Equipment
- Blender or immersion blender
- Rolling pin
- Tawa or cast iron skillet
- Tongs (optional, for flame puffing)
Ingredients
For the dough
- 2 cups whole wheat atta 240 g; plus extra for dusting
- 1 ripe avocado about 100 g flesh; peeled and pitted
- 2 cups loosely packed fresh spinach 60 g; washed and tough stems removed
- ½ teaspoon fine salt
- ¼ to ½ cup water only as needed for blending
- 2 teaspoons ghee or neutral oil optional; for brushing cooked rotis
Instructions
Make the green puree
- Add avocado, spinach, salt, and ¼ cup water to a blender. Blend until completely smooth, scraping down the sides once or twice. The mixture should look like a thick green smoothie, not runny soup.
- If the blender struggles, add water 1 tablespoon at a time. Stop as soon as it moves freely. You need about ¾ to 1 cup puree total for this amount of flour.
Knead the dough
- Place atta in a wide bowl. Add the puree in small splashes, mixing with your fingers until shaggy clumps form.
- Knead on the counter for 6 to 8 minutes until the dough is smooth, soft, and no longer sticky. It should feel like a relaxed earlobe when you press it.
- If the dough sticks to your hands, dust with 1 tablespoon atta at a time instead of adding water. If it feels stiff and cracks when you press it, wet your hands slightly and knead again.
Rest
- Shape into a ball, cover with a damp cloth or wrap lightly, and rest 15 to 20 minutes at room temperature. This relaxes the gluten and makes rolling easier.
Roll and cook
- Preheat a tawa or cast iron skillet over medium heat. Divide dough into 8 equal balls, about the size of a small lime.
- Flatten one ball, dust both sides with dry atta, and roll into a thin 6- to 7-inch circle. Shake off excess flour before cooking.
- Place the roti on the hot tawa. Cook 20 to 30 seconds until small bubbles appear on top and the underside shows light brown spots.
- Flip and cook the second side 20 to 30 seconds. Flip once more. Press gently with a clean kitchen towel or spatula around the edges to encourage puffing, or finish over a medium gas flame with tongs, flipping once it balloons.
- Transfer to a plate lined with a clean towel. Brush the top with a little ghee or oil if using. Repeat with remaining dough balls, adjusting heat so the tawa stays hot but not smoking.
Notes
Avocado-only version: Skip spinach and mash one ripe avocado directly into the flour with salt, kneading with water only as needed. The dough will be pale, not green.
Multigrain swap: Replace up to half the atta with multigrain flour. You may need slightly more puree because multigrain absorbs liquid differently.
Vegan: Brush with neutral oil instead of ghee.
Storage: Cooked rotis keep soft in an insulated container or wrapped in foil for a few hours. Refrigerate up to 2 days; reheat on a hot tawa 10 to 15 seconds per side. Because avocado oxidizes, freeze dough portions (not cooked rotis) for longer storage: wrap individual balls in cling film, bag, and freeze up to 1 month. Thaw at room temperature 1 to 2 hours before rolling.
Lunchbox test: These stay softer than plain atta rotis when packed, but wrap while still warm and keep the box closed so they do not dry out.
Tried this recipe?Let us know how it was!