Peel and boil the potato and then mash. Alternatively, you could bake in the microwave, then peel and mash.
Blend the spinach, onion and masala together until smooth. Add a little water or milk if needed.
In a bowl add the potato and spinach mixtures.
Gradually add the atta while mixing with your hands. Don’t add all the flour at once – if more is needed, add until a dough is formed.
Using a handful of dough form a dough ball and then roll using a rolling pin into a circle.
On a thava/ frying pan cook the roti on one side before turning to cook the other. Ensure all dough is cooked by continuously turning. Remove from the thava and spread a thin layer of butter on one side.
Repeat with the rest of the dough.
