November 3, 2020

Recipe for Red Spinach Chapatis

So, I’m quite a fuss pot when it comes to eating Veggies allby itself. These are the days I either won’t feel Hungry or I turn extremelybusy and sometimes I can’t find valid excuses to avoid eating that day…hahaha(Not good but at least I’m Honest)

So, what I do most of the times is that the veggies I am notso fond of either go into my Chapati dough or a Mixed Veg Fried Rice or it goesinto my curries

So this is exactly what I do with leafy veggies. I chop itfine and add it into my chapati dough

This recipe is dedicated to all those Pure Non-Vegetarianswho go on a guilt trip of not eating Veggies too often. Do Try this at home. Itdoesn’t require any expert supervision! 😊

Course Bread

Cuisine Goan, Indian

Keyword Chapatis, Roti, Spinach Chapati, Vegetable Chapati

Prep Time 15

Cook Time 30

Resting Time 30

Total Time 1 15

Servings 14 pcs

Ingredients

2 Cups Whole Wheat flour
1/2 Cup Water room temperature water(if you use warm water, it will force the Spinach to leave water and will make the dough sticky and too soft)
1.5 Tbspn Pure Cow's Ghee or Oil
1 Tspn Salt
2 Cups Red Spinach(after cutting
Leftover Dal(optional) – idea shared by my friend Wendy Zuzarte

Instructions

In a Wide bowl, add the Whole wheat flour, ghee, salt, dal and cut spinach
Knead the flour by adding water little by little until it comes together into a nice soft dough. Knead/Massage it for at least 5-7 minutes and
Cover the dough in an air tight container and keep it aside at room temperature for about 30 minutes.
After the resting time, make medium sized balls out of the dough
Flatten each dough ball into a disc and dip it in some dry wheat flour
With the help of a rolling Pin, Roll out and flatten the dough balls into thin circle shapes about 5 inch wide, on a lightly floured surface
Heat a Chapati Pan on Medium heat and when the pan becomes hot, add one rolled out chapati
As soon as you see bubbles forming, flip the chapati to the other side with the help of a flat spoon
Turn the chapati and roast it on both sides, until done
Note:- Do Not apply ghee on the chapati in the pan
Do not wait until the chapati turns too dark
You have to be quick or else the chapati will get burnt
Transfer the chapati into a Cassarole/Hot Case and cover the casserole with a lid
Notes:
If you wish to add ghee to the Chapati, add it once you transfer it into the Hot case.
Even if you don’t add ghee here, the chapatis will still remain soft if kept in the Cassarole.
The process of applying ghee, once the chapati is ready and keeping the casserole closed, helps keep the chapati soft. If the ghee is added while frying, the chapati tends to turn a little hard and chewy.
If you don’t have a Casserole, you can use a plate and a hollow lid
Follow these steps and similarly fry all the chapatis and Open the Casserole only when you're going to consume the chapatis
Enjoy these Soft and Delicious Chapatis when they're nice and Hot! I bet you won't be able to eat just one!