Spinach Tofu Phulka Roti – Hariyali Roti

Spinach Tofu Phulka Roti – Hariyali Roti

Super soft whole wheat Phulka Roti with fiber, protein and bright green color!

Whole wheat phulka rotis are staple of Indian food, specially Gujarati Food. These phulka rotis are usually made with just wheat flour, salt, water and oil. They go so well with any subzies, curries, daal etc. My kids love it so much and sometimes they only want to eat these phulka rotis and no vegetables with it. So I like to tweak it a little by adding some fiber and protein. I like to add spinach for fiber and soft tofu for protein. These both additional ingredients make these phulka rotis extremely soft and healthy!

Spinach Tofu Phulka Roti!

I like to use this idea with many other vegetables like sweet potatoes, squash, kale, beet roots etc. You can also use soy milk instead of soft tofu if you prefer. I like to blend the boiled/steamed vegetable with soft tofu and use that paste to form the dough. The rotis come out super soft that way. My kids absolutely enjoy different color roties. It is a fun concept and you get a serving of veggies and protein into their diet without a big fuss! Win win, right?!?!

Spinach Tofu Phulka Roti!

Happy and Healthy Eating!

Royal Chakki Atta

Steel Roti Roaster for coil or electric stove

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Spinach Tofu Phulka Roti – Hariyali Tofu Phulka Roti

Super soft whole wheat phulka roti with fiber, protein and bright green color!
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 20 minutes
Servings 5


  • 3 cup Spinach cleaned and washed
  • 5 oz Soft Tofu
  • 2 cup Whole Wheat Flour
  • ½ tsp Salt
  • ½ tsp Cumin Powder
  • 2 tbsp Peanut Oil any oil would work


  • Bring a pot of water to boil. Add washed and cleaned spinach to boiling water and cook for 3-4 minutes until it is wilted.
  • Once spinach is wilted, strain the boiling water and place cooked spinach into iced water for 3-4 minutes to stop the cooking process.
  • Once spinach is cooled down, strain the water completely. You can squeeze out as much water as possible by pressing it between your palms.
  • Place Cooked spinach in a blender along with 5 oz of soft tofu without any tofu water. Blend it up in a smooth paste, you should not need any water for blending. It should make about ¾ to 1 cup of paste.
  • Combine 2 cups of whole wheat flour, salt and cumin powder in a wide bowl.
  • Combine the spinach tofu paste and flour mix. Start kneading the dough and see if you need any water to bring the dough together. The dough consistency should be like pizza dough or just a little firmer than pizza dough. Use little water at a time if you need to bring the dough together.
  • Cover the dough for 10 minutes.
  • After 10 minutes, add 2 tbsp of oil to the dough and knead it until it is smooth.
  • Make 20 equal parts balls from the dough.
  • Take a dough ball and smooth it out by rubbing/kneading between your palms.
  • Start heating up your tawa (flat pan).
  • Dust a dough ball with some dry rice flour (or any dry flour) and start rolling the rotis. Roll them as thin and big as you like, using dry flour during rolling process as you like if it gets sticky.
  • Place the rolled roti on the hot tawa and let it cook for 15-20 second on low heat, until there are some white spots on the side that is facing the tawa.
  • Flip the roti and let it cook for 15 seconds on low heat. And another 15-20 seconds on medium/high heat until you see light brown spots on the side that is facing the tawa.
  • Take the tawa off the heat, put roti right on the medium/high flame to puff it up, you can keep lifting the roti with a tong just a little every few seconds so it does not get burnt spots on it.
  • Once puffed up, take it off the flame and spread some ghee or oil on the roti.
  • Repeat the rolling and cooking process for each dough balls.
  • Serve it hot/warm with any curry, raita, daal etc.
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