Tear each roti into small pieces and set aside. Heat oil in a kadai, add mustard seeds and allow it to splutter, add green chilies and garlic and mix well.
Add ginger paste, tomato puree, and spinach puree. Mix well. Cook for five minutes on low heat. Add turmeric powder, and little water .Allow the mixture to boil. Add salt and mix well. Add the roti and mix well. Switch off the heat and garnish with mint and coriander leaves.