One of my preferred lunch box items these days since it is fast and easy it make and the chapathis stay soft for a long time as well. They are almost like methi theplas and since my family is not a big fan of methi leaves, I had to use spinach instead. These chapathis are spicy enough and do not require any side dish. They go well with just plain curd. For the kids I usually cut the chapathis into animal shapes using a cookie cutter and serve them with curd or tomato ketchup. A good way to include spinach in the diet as well. Sharing a picture of the cookie cutter chapathis I packed for kids school (regular rotis smeared with ghee and served with plain seasoned dhal without tadka just the way my kids like :)
Ingredients:
1. Whole wheat flour, 1-1/2 cup.
2. Finely chopped spinach, 1 cup.
3. Green chilies, ginger-garlic paste, 1 teaspoon.
4. Cumin seeds, 1/2 teaspoon.
5. Chili powder, 1/4 to1/2 teaspoon depending on preferred spice level.
6. Turmeric powder, a pinch.
7. Salt, to taste.
8. Hing, a pinch.
9. Water and oil as needed to make the dough.
10. Curd, 1/4 cup.
Preparation:
Mix all the ingredients except the water and oil. Once everything is mixed sprinkle water as required and a little bit of oil to make a soft pliable dough. Let it rest, covered with a moist cloth for at least 30 minutes. Make small balls from the dough and roll them into thin circles. Heat a pan and once the pan is hot, place the chapathis and let it heat up for a few seconds and flip it over. At this point, pour a teaspoon of oil over the surface and keep flipping the chapathis every 3-4 seconds until both the sides are cooked. Serve with any preferred side dish.
