Are you looking for something green like spinach tortillas to healthify your day? Great for wraps and tacos, these spinach tortillas are loaded with nutrients. Try them now!
Tortillas have never been so famous in the US, still, I crave these circles of wheat some random days. We buy tortillas most of the time, but today I wanted to make these in my own kitchen, in my own style.
Simple tortillas (cream-ish in color) are just too basic. I wanted to level these up in nutrition, as well as in looks, to lure my family in for a vegetarian meal. But why Spinach?
Spinach Tortillas: Easy & Healthy Homemade Green Tortillas.
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Spinach is low in carbs (for body shape concerned people) but high in insoluble fiber (a type of fiber that benefits your digestion). Other than that, it is an extremely nutrient-rich vegetable loaded with high amounts of carotenoids, Vitamin K, Vitamin C, calcium, iron, and folic acid.
Health Benefits of Spinach:
- reduces oxidative stress
- promote eye health
- fights cancer
- regulates blood pressure
Spinach is simply an easy food with health-boosting potential that you can add to your diet!
Tips on making homemade spinach tortillas.
These homemade spinach tortillas are flour tortillas, they are not naturally gluten-free. The dough for these tortillas is prepared along with spinach paste to make it green & healthy. Take a look at how they look once they are cooked!
- You’ll only need a very few ingredients: These are minimal ingredients you already have in your kitchen like spinach, flour, salt, carom seeds, cumin seeds, and butter.
- Equipment you’ll need: Pan, rolling pin, and tongs
- Really fun to do with friends or family: All the process is sped up if you take help from someone. Plus it can also be a great activity of bonding if you do it with your children. This recipe doesn’t involve any harmful activities to your kids.
How to store homemade spinach tortillas?
You can do this in two different ways. Either make as many tortillas as needed using the dough and then keep the dough in the fridge in an airtight container.
If all the dough is used and you have leftover tortillas, place them in a sealed bag wrapped in a towel and store them in the refrigerator. Freezing them wrapped in a towel is also an option.
How to prepare dough?
There are again two options to do that, but I bet, most of you would go with the easier one. I mean I would too. The first option is to use a food processor to make the dough. If you have one already, that’s great. If you don’t, here’s one: Cuisinart Food Processor
Another option is to do it in the Indian style like I did. You just have to use your hand and make some movements and you’ll have it ready soon. Quick and perfect! I mean just look at how well I did it.
*used my hands*
Once you’re done doing that, all you have to do is use the rolling pin, make out circles from the dough and cook them in the pan using butter. That’s it! Your spinach tortillas would be ready.
These spinach tortillas are vegetarian. For vegan, don’t use butter, just olive oil.
- 1/2 tbsp carom seeds
- 1/2 tbsp cumin seeds
- 3/4 tbsp salt
- 1/4 cup water
- 1 cup wheat flour
- 1 cup gram flour
- 1 large bowl fresh spinachleaves
- green chili
- Boil 2-glass water while you wash the spinach leaves in running water. Remove hard stems from the spinach leaves too (they aren't edible).
- Put the washed spinach leaves in the boiling water for 2-3 minutes (max 5 minutes). Then, take them out, drain the water and keep aside to cool down.
- Once they have cooled down, grind the leaves along with some chopped green chilis in your mixer grinder for 5-10 secs or until you have a watery paste.
- If you're using a food processor, add the flours, salt, and the seeds to the processor and pulse until combined. Then add the spinach paste and process until it's completely combined. Stop in between and scrape down the sides of the bowl if necessary.
- Then again turn on the processor and add a very little amount of water if the dough is too thick. Test it with your fingers to make sure it sticks together and is not sticky or crumbly. Adjust flour or water as necessary.
- If you're using your own hands, then use a large flat container and put both the flours in it. Sprinkle salt, cumin seeds, carom seeds, and lastly spinach paste over the flours. Blend it using your hand.
- Since the spinach paste is watery, you won't need much water (or any at all) while preparing the dough. But if you feel that it's too thick or tight while blending it with your hand, you can add some water. Blend until you have the dough!
- Take 15 balls out from the dough with 1 1/2 inch diameter each. Smash into flat disks using your palm. On a flat un-floured surface, roll each ball into thin round circles, about 15 inch wide.
- Heat a dry skillet over medium heat. For non-vegan, put some butter on the hot skillet and place the tortilla over it for 30 seconds. Then roll it over to the other side using tongs for 15-30 seconds or until it has light brown spots on one side.
- Roll it back again if not completely cooked. When the tortilla is cooked, place it on a clean plate. Repeat the process for all the tortillas!
Related post: 7-Day Mediterranean Diet Meal Plan: 1,200 Calories
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Share this post with your friends and family because sharing is caring. Also, comment your reviews down in the comment section and let us know how these spinach tortillas turned out for you! That’s all, Ciao.