Spinach Chapathi

SpicySpicy Served HotServed Hot
based on 0 Ratings

Listed in : Vegetarian , Vegetarian Snacks , Vegetarian Bread , Vegetarian Rotis , 30 Minute Recipes , Vegetarian Breakfast

The inspiration for this chapathi was the colored tortillas from the supermarkets. They looked so appetizing but I prefer homemade chapathis for lunch, thus came the idea. I found that more spinach can be added to the dough this way than just chopping the spinach and making rotis. The spinach taste was not so overpowering here. The taste was just like ordinary chapathis with just a little bit of spinach.


Servings: 2 Preparation time:
  • Wheat Flour, Whole-grain, Whole wheat flour, 1(to 1/2) cups.
  • Spinach, Raw, Spinach Leaves, Palak, Leafy Greens Spinach, 1 bunch.
  • Canola Oil, Vegetable Oil, Cooking Oil, 1 tablespoon.
  • Milk, Producer, Warm, hot Milk (or curd,) 1 tablespoon.
  • Salt, Common Salt, Rock Salt, Table Salt Salt as per taste.

Instructions (Preparation Steps):

  • Wash the spinach leaves and keep aside. Take a pan with ½ cup of water and put the spinach leaves into the pan. Cook the leaves closed for 5 minutes until the spinach is wilted. When the leaves are cold, grind the spinach into a smooth paste with a food processor. Take the whole wheat flour in a basin and add salt and mix well. Then add the purred spinach, 1 tablespoon of curd or milk, 1 tablespoon of oil, 1/2 cup of water and knead everything into a chapathi dough. Some more water can also be added to get the desired consistency. Close the dough with a damp towel and let it rest for half-an-hour. Then heat a flat-bottomed pan, and start rolling the dough into flat chapathis by taking small balls of the dough. When the pan is hot, put a rolled chapathi dough into the pan. Flip it after 30 seconds and add a teaspoon of oil and flip it again after 30 seconds. Keep flipping the chapathi for 20 seconds on each side until it is done. Then repeat the same procedure with the other rolled chapathi dough. Serve hot with any curry.

Cook's Tip:
Moisten the base of the vessel with water to reduce the chances of milk to stick at the bottom.
In a recipe with both salt and some sort of acid, such as lemon (citrus), vinegar, or wine, you can offset one of the flavors by adding more of the other. For example, in a dish with too much vinegar, add salt to balance it out. Likewise, in an over-salted dish, add more vinegar.
To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4″ piece of ginger in the oil. It will remove any remaining flavors and odors.


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