Spinach Chapati Recipe – Whole Wheat Flatbread with Greens

Last Updated on 2 months by Neha Deshmukh

Spinach Chapati Recipe – Whole Wheat Flatbread with Greens

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra goodness into everyday meals. And honestly, these Spinach Chapatis are exactly that – a simple, delicious way to get a boost of greens. I first made these when my little one was being a bit picky with her veggies, and they were a total hit! They’re soft, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average chapatis. We’re packing in a generous amount of spinach and coriander, making them vibrant, healthy, and oh-so-tasty. They’re perfect for a quick lunch, a side with your favorite curry, or even just a snack. Plus, they’re a fantastic way to introduce more greens into your family’s diet without any complaints!

Ingredients

Here’s what you’ll need to make these delightful Spinach Chapatis:

• 1.5 cups Whole Wheat flour (approx. 195 grams)
• 200 grams spinach leaves, washed
• 50 grams coriander leaves, washed
• 0.25 cup yogurt (approx. 60 ml)
• 2 inch piece ginger
• 2-3 green chillies (adjust to your spice preference!)
• 4-5 cloves garlic
• 0.25 teaspoon cumin seeds
• 0.5 teaspoon turmeric powder
• 0.25 teaspoon asafoetida (hing)
• 0.5 teaspoon salt (or to taste)
• 0.5 teaspoon red chilli powder
• Oil for cooking

Ingredient Notes

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

• Whole Wheat Flour (Atta): I always prefer whole wheat flour for chapatis. It’s packed with fiber, keeping you fuller for longer, and has a lovely nutty flavor.
• Spinach & Coriander: Fresh is best here! The vibrant flavors really shine through. Don’t be shy with the greens – the more, the merrier (and healthier!).
• Asafoetida (Hing): This might seem like an unusual ingredient, but trust me on this one! It adds a wonderful savory depth and is fantastic for digestion. It can be a little pungent on its own, but it mellows out beautifully when cooked.

Step-By-Step Instructions

Alright, let’s get down to making these chapatis!

1. First, let’s make the paste. Blend the yogurt, ginger, green chillies, and garlic in a blender until you have a smooth, creamy paste. Set this aside – it’s the flavor base for our chapatis.
2. Now, finely chop your spinach and coriander leaves. Combine them in a large bowl.
3. Add the cumin seeds, turmeric powder, asafoetida, yogurt paste, salt, and red chilli powder to the greens. Mix everything well with your hands – don’t be afraid to get in there!
4. Gradually add the whole wheat flour to the mixture. Now, this is important: mix without water initially. You only want to add a tiny bit of water if absolutely needed to bring the dough together. We want a stiff dough.
5. Once you have a dough, cover it and let it rest for about 30 minutes. This allows the flour to hydrate and the dough to soften up, making it easier to roll.
6. Divide the dough into small, equal-sized balls. Dust your work surface with a little flour and roll each ball into a thin, circular chapati.
7. Heat a griddle (tawa) on medium flame. Place a chapati on the hot griddle and cook until you see small bubbles forming.
8. Flip the chapati and apply a little oil. Press gently around the edges with a spatula to help it puff up. Cook until golden brown spots appear on both sides.
9. Serve hot with your favorite curry or dal!

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the chapatis tough.
• Hot griddle is key: A hot griddle ensures the chapatis puff up nicely.
• Use a clean, damp cloth: Cover the cooked chapatis with a clean, damp cloth to keep them soft.

Variations

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

• Vegan Adaptation: Simply substitute the yogurt with plant-based yogurt (like soy or almond yogurt).
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for chapatis. Jowar (sorghum) flour or bajra (pearl millet) flour work really well.
• Spice Level Adjustment: Adjust the number of green chillies and the amount of red chilli powder to suit your taste. My friend loves to add a pinch of cayenne pepper for an extra kick!
• Regional Variations: Feel free to experiment with different greens! Fenugreek leaves (methi) or amaranth leaves (chaulai) are delicious alternatives to spinach.

Serving Suggestions

These Spinach Chapatis are incredibly versatile! They’re amazing with:

• Dal Makhani
• Chole (Chickpea Curry)
• Paneer Butter Masala
• A simple vegetable stir-fry

Storage Instructions

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

FAQs

1. Can I use frozen spinach for this recipe?

You can, but fresh spinach is definitely preferred for the best flavor and texture. If using frozen, make sure to thaw it completely and squeeze out any excess water before chopping.

2. What is asafoetida (hing) and can I skip it?

Asafoetida is a resin with a pungent smell that adds a unique savory flavor to Indian dishes. It’s also known for its digestive properties. While you can skip it, it really does enhance the flavor, so I recommend trying it if you can!

3. How can I make the chapatis softer?

Resting the dough is crucial! Also, adding a teaspoon of oil to the dough can help. Don’t overcook them on the griddle either.

4. Can I make the dough ahead of time?

Absolutely! You can make the dough a few hours in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

5. What is the best way to store leftover chapatis?

Wrap them in foil or place them in an airtight container. A little bit of ghee smeared on each chapati before storing helps keep them soft.