Oats & Palak Roti (Oats & Spinach Flatbread)

Oats & Palak Roti (Oats & Spinach Flatbread)

My cousin had eaten these rotis at a friend’s house and she shared the idea for this recipe with me a while back. I finally decided to give it a try and luckily my proportions worked the first time around. We liked these rotis so much that I had to go to bed with a ‘light dinner’ because my husband and teenager decided to have some of my share too. I even made an extra batch of the dough since I had all the ingredients and utensils out. They were soft & pliable, and as it had spices mixed in, a pat of butter/ghee, or a cup of yougrt was all that was necessary as an accompaniment. I definitely see myself making this not only for meals at home, but also for short trips so I can avoid all the temptations at the rest area and fast food joints (am I the only one who can’t resist fries and pastries at rest areas?!?!).

Also check out the recipe for Spinach Cottage Cheese Roti.

Oats & Palak Roti

(Oats & Spinach Flatbread)

(makes 8 rotis, 6-7 inch wide)

  • 1 1/2 cups oats (make a powder in the blender)
  • 1 1/2 cups wheat flour
  • 1 big onion (finely chopped)
  • 3 cups spinach leaves (washed, drained and chopped fine)
  • 1 1/2 – 2 tsp salt (or to taste)
  • 2-3 tsp roasted cumin powder
  • 2  – 2 1/2 tsp chilli powder (or to taste)

1) Mix all the ingredients in a large bowl using only 1/2 cup water.

2) Knead well and sprinkle few drops of water only if necessary. The onion will release moisture and the dough will come together just fine with half cup water.

3) The mixture will be sticky at this point; cover and set aside for about an hour.

NOTE: If using a food processor (my preferred method), add all ingredients into the bowl and attach the lid. While machine is running, slowly drizzle the water through the feeder and run it till the dough comes together. Remove to a bowl and shape. Cover and set aside for about an hour.

4) The dough must now be soft and pliable. Divide into 8 balls.

5) Heat a heavy griddle on medium-low flame.

6) Pat each dough ball into thin discs on a lightly greased silicone sheet or heavy duty foil sheet.

Oats & Palak Roti (Oats & Spinach Flatbread)

7) Lightly grease the griddle and invert the roti with the foil onto it.

Oats & Palak Roti (Oats & Spinach Flatbread)

8) After few seconds, gently peel off the foil or silicone sheet and increase heat to medium-high.

9) Cook roti on both sides for 2-3 minutes till done, drizzling a few drops of oil on each side if necessary.

10) Serve hot.

MAKE AHEAD TIP: I mixed the dough the night before and used it in the morning, and it worked just fine. I even half cook each roti and cool completely on a rack. Then refrigirate in a freezer bag / air tight container till ready to eat. Finish cooking with a few drops of oil when ready to serve. This technique has made weekend brunch time so much easier – I get to relax with my tea and still serve a tasty & nutritious meal :)).

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Vegetarian Pinto Beans for Burrito Bowl or Tortilla Salad

Pinto Beans

 

Serve these beans as an option alongside Mexican-style black beans, tofu sofrito, cilantro-lime rice, and salsa chicken when you want a Homemade Chipotle-style Buffet & Tortilla Salad (Lots of Vegetarian Options). It can be made ahead and heated at the time of serving. Leftovers freeze beautifully, and I’ve had it without any accompaniments as a hearty chilli. Adjust the spice levels to suit your tastes – this version is medium spiced.

Vegetarian Pinto Beans for Burrito Bowl or Tortilla Salad

(Serves 12-15)

  • 1 lb dry pinto beans *** (picked, rinsed, soaked in water overnight)
  • 3 Tbsp oil
  • 1 large onion, chopped
  • 4-5 cloves garlic, chopped fine OR (1 Tbsp paste)
  • 2 tsp cumin powder
  • 1 (15 oz) tomato sauce
  • 3/4 cup taco seasoning (or to taste)
  • 3 cups water
  • salt to taste

1) Discard the soaking water and rinse the pinto beans well. Drain and set aside.

2) In a large stockpot, heat the oil on medium-high.

3) Saute garlic, then onion for a few minutes till fragrant and just starting to brown.

4) Add cumin powder and stir for a few seconds.

5) Add the pinto beans, taco seasoning, tomato sauce and salt. Mix well.

6) Bring to a boil, then reduce flame and simmer for about 1 1/2 hours uncovered, stirring occasionally.

7) The beans should neither be dry or runny. Add more water or broth is it looks too dry, or cook uncovered for longer on a higher flame if it seems too runny.

8) Check beans for doneness, and adjust seasoning.

 

***NOTE: You can substitute 4 (15 oz) cans of pinto beans for 1 lb dry. Drain 2 cans and reserve the liquid. Follow recipe as stated above by using 2 cans undrained & the beans from the drained cans too. Cook according to above instructions, but reduce time to 30-40 minutes. If you need more liquid, then use what was reserved from the cans. Or simply rinse out all beans, and use about 2-3 cups of water / broth.