Recipe for Red Spinach Chapatis

So, I’m quite a fuss pot when it comes to eating Veggies allby itself. These are
the days I either won’t feel Hungry or I turn extremelybusy and sometimes I
can’t find valid excuses to avoid eating that day…hahaha(Not good but at least
I’m Honest)

So, what I do most of the times is that the veggies I am notso fond of either go
into my Chapati dough or a Mixed Veg Fried Rice or it goesinto my curries

So this is exactly what I do with leafy veggies. I chop itfine and add it into
my chapati dough

This recipe is dedicated to all those Pure Non-Vegetarianswho go on a guilt trip
of not eating Veggies too often. Do Try this at home. Itdoesn’t require any
expert supervision! 😊

Servings: 14 pcs

Author:

Prep Time
15 minutes

Cook Time
30 minutes

Resting Time
30 minutes

Total Time
1 hour, 15 minutes

Course:

Bread

Cuisine:

Indian Goan

Keywords:

Chapatis Roti Spinach Chapati Vegetable Chapati

🧂 Ingredients

2 Cups Whole Wheat flour
1/2 Cup Water room temperature water(if you use warm water, it will force the Spinach to leave water and will make the dough sticky and too soft)
1.5 Tbspn Pure Cow's Ghee or Oil
1 Tspn Salt
2 Cups Red Spinach(after cutting
Leftover Dal(optional) – idea shared by my friend Wendy Zuzarte

Instructions

1 In a Wide bowl, add the Whole wheat flour, ghee, salt, dal and cut spinach
2 Knead the flour by adding water little by little until it comes together into a
nice soft dough. Knead/Massage it for at least 5-7 minutes and

Cover the dough in an air tight container and keep it aside at room temperature
for about 30 minutes.
3 After the resting time, make medium sized balls out of the dough
4 Flatten each dough ball into a disc and dip it in some dry wheat flour
5 With the help of a rolling Pin, Roll out and flatten the dough balls into thin
circle shapes about 5 inch wide, on a lightly floured surface
6 Heat a Chapati Pan on Medium heat and when the pan becomes hot, add one rolled
out chapati
7 As soon as you see bubbles forming, flip the chapati to the other side with the
help of a flat spoon

Turn the chapati and roast it on both sides, until done

Note:- Do Not apply ghee on the chapati in the pan

Do not wait until the chapati turns too dark

You have to be quick or else the chapati will get burnt
8 Transfer the chapati into a Cassarole/Hot Case and cover the casserole with a
lid

Notes:

If you wish to add ghee to the Chapati, add it once you transfer it into the Hot
case.

Even if you don’t add ghee here, the chapatis will still remain soft if kept in
the Cassarole.

The process of applying ghee, once the chapati is ready and keeping the
casserole closed, helps keep the chapati soft. If the ghee is added while
frying, the chapati tends to turn a little hard and chewy.

If you don’t have a Casserole, you can use a plate and a hollow lid

Follow these steps and similarly fry all the chapatis and Open the Casserole
only when you're going to consume the chapatis
9 Enjoy these Soft and Delicious Chapatis when they're nice and Hot! I bet you
won't be able to eat just one!