Spinach Chapati Recipe

Packed with the goodness of fresh spinach leaves and whole wheat flour, this recipe not only adds a pop of color to your plate but also boosts its nutritional value. Don’t worry too much about getting all the ingredients, and feel free to substitute some of them for more local ones — it will work as well!

Makes: 6 flat breads

Ingredients

• 1 1/2 cups chickpea flour
• 1/2 cup wheat semolina
• 1/2 cup wholegrain wheat flour
• 1 handful finely chopped fresh spinach
• 1 inch of ginger, finely chopped
• 1/2 onion (or 1 small one), finely chopped
• 1-2 Tbsp coriander leaves
• 2-3 Tbsp mint leaves
• 1 tsp salt
• 1 tsp turmeric powder
• 1/2 cinnamon masala (see recipe)
• 1 tsp dried fenugreek leaves
• 1 pinch of caraway seeds

Preparation

1. Mix all ingredients in a bowl and add just enough water to make a thick dough (probably around 1 cup). Mix everything very well with your hands and leave to rest for 1/2 hour.

2. Make 6 even-sized balls of dough, roll them in wholegrain wheat flour, and roll into flat breads, using enough flour to stop them sticking.

3. Heat a chapati pan (or use any other non-stick pan) and roast the bread for 5-10 minutes on a middle flame until light brown patches appear.

4. Eat immediately or keep under a clean cloth. Spread a little ghee (Indian clarified butter) on them before serving.