SPINACH CHAPATHI
The inspiration for this chapathi was the colored tortillas from the supermarkets. They looked so appetizing but I prefer homemade chapathis for lunch, thus came the idea. I found that more spinach can be added to the dough this way than just chopping the spinach and making rotis. The spinach taste was not so overpowering here. The taste was just like ordinary chapathis with just a little bit of spinach.
INGREDIENTS:
Whole wheat flour, 1-1/2 cups.
Spinach, 1 bunch.
Oil, 1 tablespoon.
Milk or curd, 1 tablespoon.
Salt as per taste.
PREPARATION:
Wash the spinach leaves and keep aside. Take a pan with ½ cup of water and put the spinach leaves into the pan. Cook the leaves closed for 5 minutes until the spinach is wilted. When the leaves are cold, grind the spinach into a smooth paste with a food processor. Take the whole wheat flour in a basin and add salt and mix well. Then add the purred spinach, 1 tablespoon of curd or milk, 1 tablespoon of oil, 1/2 cup of water and knead everything into a chapathi dough. Some more water can also be added to get the desired consistency. Close the dough with a damp towel and let it rest for half-an-hour. Then heat a flat-bottomed pan, and start rolling the dough into flat chapathis by taking small balls of the dough. When the pan is hot, put a rolled chapathi dough into the pan. Flip it after 30 seconds and add a teaspoon of oil and flip it again after 30 seconds. Keep flipping the chapathi for 20 seconds on each side until it is done. Then repeat the same procedure with the other rolled chapathi dough. Serve hot with any curry.
The inspiration for this chapathi was the colored tortillas from the supermarkets. They looked so appetizing but I prefer homemade chapathis for lunch, thus came the idea. I found that more spinach can be added to the dough this way than just chopping the spinach and making rotis. The spinach taste was not so overpowering here. The taste was just like ordinary chapathis with just a little bit of spinach.
INGREDIENTS:
Whole wheat flour, 1-1/2 cups.
Spinach, 1 bunch.
Oil, 1 tablespoon.
Milk or curd, 1 tablespoon.
Salt as per taste.
PREPARATION:
Wash the spinach leaves and keep aside. Take a pan with ½ cup of water and put the spinach leaves into the pan. Cook the leaves closed for 5 minutes until the spinach is wilted. When the leaves are cold, grind the spinach into a smooth paste with a food processor. Take the whole wheat flour in a basin and add salt and mix well. Then add the purred spinach, 1 tablespoon of curd or milk, 1 tablespoon of oil, 1/2 cup of water and knead everything into a chapathi dough. Some more water can also be added to get the desired consistency. Close the dough with a damp towel and let it rest for half-an-hour. Then heat a flat-bottomed pan, and start rolling the dough into flat chapathis by taking small balls of the dough. When the pan is hot, put a rolled chapathi dough into the pan. Flip it after 30 seconds and add a teaspoon of oil and flip it again after 30 seconds. Keep flipping the chapathi for 20 seconds on each side until it is done. Then repeat the same procedure with the other rolled chapathi dough. Serve hot with any curry.
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