Spinach Chapati Recipe – Whole Wheat Flatbread with Green Chilies

Last Updated on 2 months by Neha Deshmukh

Spinach Chapati Recipe – Whole Wheat Flatbread With Green Chilies

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into your meals. And honestly, these Spinach Chapatis are perfect for that. I first made these when my little one was going through a picky-eater phase, and they were a lifesaver! They’re soft, flavorful, and a fantastic way to enjoy the benefits of spinach without even realizing it’s there. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average chapatis. The spinach adds a beautiful subtle flavor and a lovely green hue. Plus, they’re surprisingly easy to make, even if you’re new to making Indian flatbreads. They’re a healthy and delicious addition to any meal, and honestly, they just feel good to eat!

Ingredients

Here’s what you’ll need to whip up a batch of these vibrant chapatis:

• 400 gm frozen spinach
• 2 green chillies
• 4 garlic cloves
• 1 tsp cumin powder
• 2 tbsp yogurt
• Salt to taste
• 3 cups wholewheat flour (atta)
• 2 tbsp oil
• Ghee as needed

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Frozen Spinach: Choosing & Thawing

Frozen spinach is super convenient, and works brilliantly here. Look for good quality, plain frozen spinach – no added sauces or seasonings. To thaw, simply pop it in a colander and let it sit for about 15-20 minutes. Then, really squeeze out all the excess water. This is key to preventing a soggy dough!

Green Chillies: Heat Level & Varieties

I use regular green chillies, but feel free to adjust the quantity based on your spice preference. Serrano or Thai green chillies will give you a bigger kick! Remember to handle them carefully and avoid touching your eyes.

Whole Wheat Flour: Types & Nutritional Benefits

“Atta” is the traditional whole wheat flour used for making chapatis. It’s readily available in Indian grocery stores. You can also find it online. Whole wheat flour is packed with fiber and nutrients, making these chapatis a healthier option than some other flatbreads.

Ghee: Traditional vs. Clarified Butter

Ghee is clarified butter, and it adds a wonderful richness and flavor. You can use store-bought ghee, or make your own! If you don’t have ghee, clarified butter is a good substitute, but the flavor won’t be quite the same.

Cumin Powder: Freshly Ground vs. Store-Bought

Freshly ground cumin powder has the most vibrant flavor, but store-bought is perfectly fine for this recipe. Just make sure it’s relatively fresh – old spices lose their potency.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, thaw your frozen spinach and squeeze out all that extra water. Seriously, get it all out!
2. In a blender, combine the thawed spinach, green chillies, garlic cloves, cumin powder, yogurt, and salt. Blend until you have a super smooth paste.
3. Now, transfer that beautiful green paste to a large bowl. Gradually add the whole wheat flour, mixing as you go. You want to form a soft, non-sticky dough.
4. Knead the dough for about 5-7 minutes. Add the oil and knead for another minute or two until it’s smooth and elastic.
5. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer chapatis.
6. Divide the dough into 15-18 equal-sized balls.
7. On a lightly floured surface, roll each ball into a thin, circular flatbread. Aim for about 6-7 inches in diameter.
8. Heat a flat griddle or pan over medium-high heat.
9. Cook each chapati for about 30-60 seconds per side, until small bubbles start to appear.
10. Brush both sides with ghee and continue cooking until golden brown spots appear.
11. Serve hot!

Expert Tips

• Don’t overknead the dough: Overkneading can make the chapatis tough.
• Hot pan is key: A hot pan ensures the chapatis cook quickly and puff up nicely.
• Use enough ghee: Ghee adds flavor and helps keep the chapatis soft.
• Roll evenly: Try to roll the chapatis to an even thickness for consistent cooking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Spinach Chapati

Simply substitute the yogurt with a plant-based yogurt alternative. Coconut yogurt or cashew yogurt work well.

Gluten-Free Spinach Chapati (Alternative Flours)

If you’re gluten-free, you can experiment with gluten-free flour blends. A mix of rice flour, potato starch, and tapioca starch often works well, but you might need to adjust the liquid slightly.

Spice Level Adjustment

My family loves a little heat, but you can easily reduce the number of green chillies or remove the seeds for a milder flavor.

Festival Adaptations (Holi, Lohri)

These chapatis are perfect for festive occasions! During Holi, you could add a pinch of turmeric for an extra vibrant color. For Lohri, serve them with a generous helping of ghee and jaggery.

Serving Suggestions

Spinach chapatis are incredibly versatile! They’re delicious with:

• Your favorite Indian curry (dal, vegetable curry, or meat curry)
• Raita (yogurt dip)
• As a wrap with fillings like spiced potatoes, paneer, or chicken
• Simply with a dollop of ghee and a sprinkle of salt

Storage Instructions

Leftover chapatis can be stored in an airtight container at room temperature for a day or two. To reheat, lightly sprinkle with water and warm on a griddle or in a microwave. You can also freeze them for longer storage.

FAQs

What is the best way to thaw frozen spinach for this recipe?

The best way is to place it in a colander and let it thaw naturally. Then, squeeze out all the excess water.

Can I use fresh spinach instead of frozen? If so, what quantity should I use?

Yes, you can! You’ll need about 500-600 grams of fresh spinach. Blanch it briefly in boiling water, then drain and squeeze out the excess water before blending.

How can I make the chapatis softer?

Resting the dough is crucial! Also, don’t overknead it, and use enough ghee while cooking.

What can I serve with spinach chapati besides curry and raita?

They’re great with scrambled eggs for a fusion breakfast, or even as a side with a simple salad.

Can I make the dough ahead of time? How should I store it?

Absolutely! You can make the dough a day ahead and store it in an airtight container in the refrigerator. Let it come to room temperature before rolling.