The most common and easiest way is to steam/boil the icky offender, puree it and then knead it with flour to make interesting looking and tasting roti's. For example my fav. is spinach, I buy like hordes of that stuff, steam/boil then puree it and mix it up with wheat flour to make phulkas or puri's. Love the greeeeeeeeen color, makes it look so much more interesting than regular plain-jane phulkas! Also, lately I have been experimenting with radish, fenugreek, and BEETS!
Man, I luuurrrvvvveee the beets roti's, the awesomely lovely red color just looks absolutely gorgeous. I remeber as a kid chomping on my crayolas, trying to see if the colors had a distinct taste (of course they didn't and tasted vile btw!) and always chomped harder on the Red ones cause I especially fancied them. The beets Puri with Milk (my fav puri combo!) almost come close!
I can now also eat eggplant and peas by adding them to Vegetable Pilafs or with Paneer. Actually truth be told I'll eat anything with Paneer, so I normally will add the ickyness with a Paneer dish and just gobble the whole thing up. I wish I had this much sense as a kid... oh well.
I have found another awesomely awesome way to avoid heartburn, tummyburn, and well... next morning pottyburn... *snicker* not too much anyways! I buy green chillies, the small incredibly theeki ones, dry them in the sun till they turn crackalicious, then grind them up either really fine or with bitty flakes on. I use this instead of Red Chilli powder in all my curries and cooking and man... it tastes, smells wonderful. Love the green chilly sun-dried scent. The only downside is (not health-wise) that the dish does not have that yummy mouth-watering reddddddd color to it. But that's ok, I have the beets phulkas na!
