In Ayurvedic literature, food is classified as sattvic, rajasic, or tamasic according to its energy and impact on our bodies. Sattvic food is light and healthy. It’s harmonious with our system and helps build clarity of mind.
Spinach is a sattvic guna food, rich in iron, vitamins, and antioxidants (to name a few). Enjoy this simple and nutritious recipe with a cup of masala chai! Happy weekend everyone!
Hariyaali Roti
Enjoy the steps!
Ingredients
- Purée
- 1-1/2 cup spinach leaves, washed
- 1 spring onion, washed
- 1 stem green garlic, washed (or two garlic cloves, peeled)
- 1/2 inch ginger, peeled and halved
- Dough
- 1 cup whole wheat flour
- 1 tablespoon olive oil
- 1 tablespoon flax seeds
- 1 tablespoon chia seeds
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt or as per taste
- A handful of coriander leaves, finely chopped
- Optional:1 finely chopped green chilli
Directions
- Combine all the purée ingredients in a food processor and blend well to make a fine purée. If required, add 2-3 tablespoons of water while blending.
- In a big bowl, add the dough ingredients, purée, and knead into a medium soft dough. Let the dough rest for 30 minutes.
- Make equal-sized balls. Roll out the rotis evenly and cook them on a hot skillet (tawa) until they puff up with light golden spots on both sides. Serve hot!
Tips:
- To relish the rotis the Indian way, smear some ghee (clarified butter) on top and serve with chutney, pickle, white butter, dal, or veggies.
- You can also use hariyaali roti as base to make wraps, quesadillas, and burritos.
- If you’re on a low oxalate diet (prone to kidney stones etc.) then blanch all your greens before puréeing them.
