Haryanvi Saag Roti
Haryanvi Saag Roti is a traditional Indian flatbread made with wheat flour and a flavorful spinach filling. This flavorful and nutritious bread is a staple in many households in the northern Indian state of Haryana and is often served with a side of dal or yogurt. The bright green spinach filling provides a vibrant contrast to the golden brown roti, making it both visually appealing and delicious.
The origins of Haryanvi Saag Roti can be traced back to centuries-old agricultural practices in the Haryana region. Farmers would often use leftover spinach from their fields to make this hearty bread, incorporating it into their daily meals. Over time, this simple dish evolved into a beloved culinary tradition, with each family developing their own variations on the recipe. Today, Haryanvi Saag Roti is considered a symbol of the region's rich cultural heritage and is enjoyed by people of all ages.
Haryanvi Saag Roti Haryanvi Saag Roti Haryanvi Saag Roti Haryanvi Saag Roti
Prep time: 30 | Cook time: 30 | Serves: 4
Ingredients
  • Wheat flour
  • Mustard oil
  • Spinach
  • Mustard seeds
  • Cumin seeds
  • Asafoetida
  • Fennel seeds
  • Red chili powder
Instructions
  1. Make a dough from the wheat flour and water. Keep aside for 30 minutes.
  2. Heat the mustard oil in a pan and add the mustard seeds, cumin seeds, asafoetida and fennel seeds. Fry till the seeds crackle.
  3. Add the spinach and cook till it wilts.
  4. Add the red chili powder and cook for a minute.
  5. Let the spinach mixture cool and then grind it to a fine paste.
  6. Add the spinach paste to the dough and knead well.
  7. Divide the dough into small balls and roll out into thin rotis.
  8. Cook the rotis on a hot griddle till golden brown.
Why It Works
  • The combination of wheat flour and spinach provides a good balance of carbohydrates, protein, and fiber.
  • The mustard oil adds a distinct pungent flavor to the roti.
  • The spices, such as cumin, asafoetida, and fennel seeds, enhance the overall flavor and aroma of the bread.
  • Cooking the spinach before adding it to the dough ensures that the filling is evenly distributed and has a vibrant green color.
  • Rolling out the dough into thin rotis allows for even cooking and a crispy texture.