Palak Chapathi | Spinach- Wheat Indian Flat Bread
Palak Chapathi/ Spinach-wheat Flat Bread
Chapathi/ Roti/ Indian Flat bread made of whole wheat flour is a staple of Indian kitchen especially North India. Adding greens like Spinach boosts the nutrition value to a very great extent. Read the nutrition facts to find out how much vitamins and minerals it provides in just one serving. Isn’t it wonderful! Also, Rolling the prepared chapathi in an aluminium foil will keep it soft and fresh for a long period of time preventing it from drying out so, you can even pack it for lunch. And after everything it is very easy to make, what else do we need! Make this and enjoy good health.
Serves: 5 (3 per Serving)
Calories per Serving:267; Carb- 53g; Fat- 3g; Fiber- 9g; Protein – 11g
Preparation time: 30 M Cooking time: 2 M per Chapathi/Roti Total time: 32 M
3 Cups Wheat Flour
4 Cups Spinach
1 tsp Cumin Seed
1 Green Chilly (Optional)
½ tsp Salt
2 tsp Oil
Water (as needed)
- Blend spinach, cumin seeds and green chilly along with 1 or 2 tsp water to a smooth puree.
- In a wide plate or bowl, add the flour, spinach puree, salt and knead everything together to form a smooth dough. (Add some water if needed)
- Apply 1 tsp oil over the dough and cover it with a wet cloth or tissue paper.
- Allow it to rest for 20-30 minutes and then knead again for a minute or two giving a good press.
- Divide the dough into 15 equal sized balls, roll out using a pin or press using a roti/ tortilla maker. (Use wheat flour to dust the working surface)
- Heat a tawa/pan over medium high heat and cook the flat breads flipping on both sides until dark brown spots appear.
- Smear few drops of oil/ ghee (optional).
- Serve with any curry of your choice like Red Soya Beans Masala, Cauliflower Butter Beans Gravy, Black Eyed Beans Curry or just plain yogurt or gulkand. You can even stuff it with any sautéed vegetables, paneer or any crumbled cheese of your choice, roll and serve. Healthy and Yummy!
- Step 4 in method is very important to make soft chapathi.
- I did not have to add extra water when making the dough. If your dough seems dry, add some water. If it is kind of loose add some extra flour and knead well.
- You can even store the dough covered with moist cloth/ tissue and use it the next day.
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