Prepare fennel water by boiling 600ml of water together with fennel seeds for 10 minutes. (You can add ginger, salt and peppercorns for flavour if you like). Remove from heat, drain and let cool till just tepid.
Once cooled down, add the water to the shallot, spinach and flour in a bowl, a little at a time, to form a round ball of dough. Knead the dough with greased hands to prevent sticking.
Leave in the fridge for 30 minutes, then form into golfball-sized balls and roll out to circles about 10 to 12cm in diameter.
Heat a frying pan or tawa over medium heat. Cook the roti one by one, till browned on both sides.