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.
Servings: 8 chapatis
Calories: 135kcal
Equipment
- 2 Mixing Bowls
- 1 Plate
- 1 Tava
- 1 Steel Spatula With Long Handle
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
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.
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
