Spinach Chapati


Makes 6
This is a tasty and popular vegetarian version of the chapati in many parts of India. It will appeal to all palates, it is simple and healthy and all ingredients are readily available.


Spinach Chapati


For 1 Batch(es)


  • 2 cups spinach leaves
  • 1 1/2 cups whole-wheat flour
  • 1/2 teaspoons salt
  • 1/2 teaspoons red chili powder (optional)
  • 1/4 teaspoons turmeric powder (optional)
  • 1 pinches sesame seeds (optional)
  • Water
  • 1 tablespoons olive oil (or any cooking oil) per chapati

Spinach Chapati Directions

  1. Wash and steam the spinach leaves for 5 minutes until soft and then puree in a blender to form a smooth paste.
  2. In a large bowl, mix the spinach paste with the flour and add the other ingredients. Add water only if necessary (usually the spinach paste is enough to hold the flour together).
  3. Knead into a firm-but-soft, smooth dough. Cover and set aside for 15 minutes, then divide into plum-size balls and roll out into chapatis.
  4. On a tava (any flat griddle or skillet will work), heat the olive oil and spread it evenly over the surface.
  5. Place the chapati onto the pan without creases or folds, and cook until the top layer looks slightly hardened and darkened in color. Flip over and cook the other side evenly. If the dough has been kneaded well and rolled out evenly, the chapati may puff up.
  6. Serve hot with curry.
  7. As an alternative to spinach, try pureed cauliflower or broccoli, very finely grated carrots or radishes, finely chopped fenugreek leaves or even mashed potatoes to make a variety of colorful, tasty and healthy chapatis.

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