Karisalankanni Leaves Chapati Recipe – Traditional Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Karisalankanni Leaves Chapati Recipe – Traditional Indian Flatbread

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – Karisalankanni Leaves Chapati. It’s a little different, a little special, and packed with flavour and goodness. I remember my grandmother making these when I was a little girl, and the aroma always filled the house with such warmth. It’s a taste of home I’m thrilled to pass on to you.

Why You’ll Love This Recipe

This isn’t your everyday chapati! We’re taking a classic Indian flatbread and giving it a healthy, delicious twist with the addition of Karisalankanni leaves. It’s a fantastic way to sneak in some extra greens, and the leaves impart a unique, slightly earthy flavour that’s truly addictive. Plus, it’s surprisingly easy to make – perfect for a weeknight meal or a special occasion.

Ingredients

Here’s what you’ll need to whip up these delightful chapatis:

• 1 bunch Karisalankanni leaves
• 1 cup wheat flour (approx. 120g)
• 1 tbsp besan flour (gram flour, approx. 8g)
• 1 tsp sambar powder
• 0.5 tsp garam masala powder
• 0.2 cup curd (plain yogurt, approx. 50ml)
• 1 tsp olive oil
• As needed salt
• As needed water

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Karisalankanni Leaves: These are the star! We’ll dive deeper into their benefits below.
• Wheat Flour & Besan Flour: The Perfect Blend: I love using a mix of wheat flour (atta) and besan flour. The besan adds a lovely texture and subtle nutty flavour. You can use all wheat flour if you prefer, but the blend is really nice.
• Sambar Powder & Garam Masala: Spice Profile: Sambar powder brings a lovely tangy, savoury note, while garam masala adds warmth. Feel free to adjust the amounts to your liking!
• Olive Oil: A Healthy Fat Choice: I prefer olive oil for sautéing the leaves, but you can use any cooking oil you’re comfortable with. Ghee would also be amazing for a richer flavour.

Karisalankanni Leaves: Benefits and Traditional Use

Karisalankanni leaves (also known as Bhringraj) are a powerhouse of nutrients in Ayurveda. They’re traditionally used for hair health, but they’re also incredibly beneficial for overall well-being. They’re rich in vitamins and minerals and are believed to have cooling properties. My grandmother always said they were good for digestion too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the Karisalankanni leaves really well. You want to get rid of any dirt or grit.
2. Heat a pan with the olive oil over medium heat. Add the washed leaves and sauté them until they reduce to about half their original volume. This usually takes about 5-7 minutes.
3. Now, let the sautéed leaves cool slightly, then grind them into a smooth paste using a little curd. The curd helps with blending and adds a nice tang.
4. In a mixing bowl, combine the wheat flour, besan flour, sambar powder, garam masala powder, and salt. Add the ground leaf paste and mix everything together.
5. Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. Don’t add too much water at once – you want a dough that’s easy to roll out.
6. Let the dough rest for 5-10 minutes. This allows the gluten to relax, making the chapatis softer.
7. Divide the dough into small, equal-sized balls.
8. On a lightly floured surface, roll each ball into a thin, round chapati using a rolling pin.
9. Heat a tawa or griddle over medium-high heat. Cook the chapati on the hot tawa until golden brown spots appear on both sides. Brush with a little oil if you like.
10. Serve hot with your favourite accompaniments!

Expert Tips

• Don’t overcook the leaves: You want them wilted, not burnt.
• Kneading is key: A well-kneaded dough makes all the difference.
• Hot tawa is essential: This ensures the chapatis puff up nicely.

Variations

• Vegan Adaptation: Simply substitute the curd with plant-based yogurt.
• Gluten-Free Adaptation (Using Alternative Flours): Use a gluten-free flour blend instead of wheat flour. Rice flour, sorghum flour, or a pre-made gluten-free atta work well. You might need to adjust the water quantity.
• Spice Level Adjustment: If you like things spicier, add a pinch of red chilli powder to the dough.
• Regional Variations in Leaf Usage: In some regions, people add a little grated ginger or garlic to the leaf paste for extra flavour.
• Festival Adaptations (If Applicable): These chapatis are lovely served as part of a festive meal, especially during celebrations where greens are considered auspicious.

Serving Suggestions

These chapatis are incredibly versatile! I love serving them hot with:

• Onion raita
• Pickle (mango pickle is a classic!)
• A simple dal
• Vegetable curry

Storage Instructions

Leftover chapatis can be stored in an airtight container at room temperature for a day or two. Reheat them on a tawa or in a microwave before serving.

FAQs

What are Karisalankanni leaves and where can I find them?

Karisalankanni leaves are a traditional Ayurvedic herb. You can often find them at Indian grocery stores, or sometimes at farmers’ markets.

Can I use other greens if Karisalankanni leaves are unavailable?

While Karisalankanni leaves have a unique flavour, you can substitute them with spinach or fenugreek leaves in a pinch. The taste will be different, but still delicious!

How can I adjust the spice level of this chapati?

Simply adjust the amount of sambar powder and garam masala. You can also add a pinch of red chilli powder for extra heat.

What is the best way to knead the dough for soft chapatis?

Knead the dough for at least 5-7 minutes, adding water gradually until it forms a soft, pliable ball. Letting it rest is also crucial!

Can these chapatis be made ahead of time?

You can make the dough ahead of time and store it in the refrigerator for up to 24 hours. Just bring it to room temperature before rolling and cooking.