Spinach chapati – A nutritious and vibrant vegan dish perfect as a weeknight dinner or to pack in the lunchbox. It is a healthy twist to regular chapati and a great way to incorporate spinach in the diet.
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Do you find it hard to deal with family members who dislike spinach? Then try this innovative way to include spinach. It goes well with curries such as lauki kofta curry, sorakaya curry and green moong dal.
On hectic days or when you have already prepared the palak roti dough but don’t have time or energy to prepare a side dish, simply serve it with raita and pickle such as avakaya or drumstick pickle for a quick meal.
Table of Contents
Ingredients
- Vegetables: Fresh spinach, green chillies and ginger.
- Flour: Whole wheat flour.
- Liquid: Water and oil. I have used olive oil, but you can use any cooking oil you have in your kitchen.
See the recipe card for quantities.
Step By Step Instructions
Step 1: Boil water in a kettle until it reaches a rolling boil and carefully pour into a deep-bottomed bowl.
Step 2: Add fresh spinach leaves to the bowl and close it with a plate.
Step 3: Let it sit for 5-8 minutes. Then, drain them and lightly squeeze to remove excess water.
Step 4: Allow it to cool completely.
Step 5: Place the cooled spinach, green chillies and ginger, and grind them to a smooth puree.
Step 6: In a large mixing bowl, add whole wheat flour, salt, spinach puree and mix well.
Step 7: Add water gradually and knead it for 5-7 minutes to form a soft dough.
Step 8: Add a spoonful of oil and briefly knead it for a minute.
Step 9: Cover the bowl with a plate and let it rest for 20 minutes.
Step 10: Divide the dough into small, same-sized balls.
Step 11: Flatten the ball slightly and place it on a wooden board.
Step 12: Lightly dust the board and flattened dough ball.
Step 13: Using a rolling pin, roll it into a thin circular shape.
Step 14: Heat the tava over medium-high heat on the stovetop.
Step 15: Place rolled chapati on a hot tava.
Step 16: Cook for around 30-40 seconds until bubbles appear on them.
Step 17: Flip and cook the other side, pressing gently with a kitchen cloth or a flat spatula.
Step 18: Apply a few drops of oil on both sides and cook until brown spots appear.
Step 19: Remove, wrap with a muslin cloth and place inside the hot box to keep it warm.
Substitutions and Variations
Whole Spices: Add cumin seeds or carom seeds (ajwain) along with spinach puree to knead the dough.
Storage
Spinach chapatis taste best when eaten fresh. However, they stay fresh for a few hours when stored properly in a hot box.
Place the stacked and wrapped chapatis in an airtight container or hot box to keep them warm until ready to serve.
Tips and Tricks
Rest Dough: To get soft chapatis, rest the kneaded dough in the bowl covered with a plate for at least 20 minutes.
Rolling: Lightly dust the wooden board and the dough with flour while rolling the chapati to prevent it from sticking to the rolling pin or surface.
Wrap Rotis: Once cooked, stack chapatis and wrap them in a muslin cloth or kitchen towel to keep them soft longer.
Spinach: Use fresh spinach for the best taste and flavour. Make sure to wash the leaves thoroughly under tap water before placing them in hot water.
Water: The amount of water required while kneading dough depends on the moisture level of the spinach and how much water is squeezed out after draining.
Blanch: Avoid leaving spinach in hot water for more than 3-4 minutes. Leaving it too long causes it to lose its vibrant colour and nutrients.
Looking for other recipes like this? Try these:
Pairing
These are a few ideal dishes to serve with spinach chapati:
KEEP IN TOUCH
Do let me know if you try this spinach chapati recipe.If you like this recipe kindly consider rating it using stars in the comment section or onthe recipe card to help more people find this recipe online. You can stay up to date by following meonFacebook,Pinterest,Instagramor subscribing to myYoutubechannel. Or why notsubscribeto my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Spinach Chapati
Spinach chapati – A nutritious and vibrant dish perfect as a weeknight dinner or to pack in the lunchbox. It is a healthy twist to regular chapati and a great way to incorporate spinach in the diet.
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Print Pin Rate Add to Collection Go to Collections Add to Shopping List Go to Shopping ListServings: 8 chapatis
Calories: 135kcal
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 100 gms (or) 3 Cups Spinach
- 2 Green Chillies
- 1 Teaspoon Ginger wash, peel and chop finely
- 230 gms (or) 1.5 Cups Whole Wheat Flour
- ¼ Cup Water adjust to get right consistency
- Salt as required
- 2-3 Tablespoons Olive Oil/Any Cooking Oil
Instructions
Boil water in a kettle until red hot and carefully pour into a deep-bottomed bowl.
Add fresh spinach leaves to the bowl and close it with a plate.
100 gms (or) 3 Cups Spinach
Let it sit for 5-8 minutes. Then, drain them and lightly squeeze to remove excess water.
Allow it to cool completely.
Place the cooled spinach, green chillies and ginger, and grind them to a smooth puree.
2 Green Chillies, 1 Teaspoon Ginger
In a large mixing bowl, add whole wheat flour, salt, spinach puree and mix well.
230 gms (or) 1.5 Cups Whole Wheat Flour, Salt, ¼ Cup Water
Add water gradually and knead it for 5-7 minutes to form a soft dough.
Add a spoonful of oil and briefly knead it for a minute.
2-3 Tablespoons Olive Oil/Any Cooking Oil
Divide the dough into small, same-sized balls.
Flatten the ball slightly and place it on a wooden board.
Lightly dust the board and flattened dough ball.
Using a rolling pin, roll it into a thin circular shape.
Heat the tava over medium-high heat on the stovetop.
Place rolled chapati on a hot tava.
Cook for around 30-40 seconds until bubbles appear on them.
Flip and cook the other side, pressing gently with a kitchen cloth or a flat spatula.
Apply a few drops of oil on both sides and cook until brown spots appear.
2-3 Tablespoons Olive Oil/Any Cooking Oil
Remove, wrap with a muslin cloth and place inside the hot box to keep it warm.
Notes
Nutrition
Calories: 135kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 48mg | Potassium: 175mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1175IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey.Read more
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I am a food blogger. I search for recipes and write to my blog. we have a small team of two people.
My Name is Shubham Patel And My partner name is Jenish Pateliya. we both work on this website.