Making kids eat spinach is a difficult feat. My daughter likes chapathi. She does not eat greens of any kind if it is made as a poriyal/side dish. So I decided to try out Spinach chapathi’s. It tastes good, yields soft chapathi’s and my daughter eats it.
The ingredients are a bit rough here. You can skip the onions and tomatoes too.
- Oil – 1 tsp+1/2 tsp
- Serrano pepper – one big pepper cut into small pieces, adjust according to taste
- Garlic – 2 pods
- Onion – half an onion, chopped(optional)
- Tomato – half a tomato, chopped(optional)
- Spinach – one bunch, chopped and washed
- Wheat flour – as required
- Salt to taste
- Heat oil in a pan.
- Add onions, tomatoes, garlic and serrano pepper.
- Saute until the tomatoes are cooked or until the garlic is cooked(if you are not using onions and tomatoes).
- Add the washed spinach and let it cook until the water from the spinach almost evaporates.
- Add salt to taste.
- Let the spinach mixture cool down.
- Grind it to a very smooth paste without adding water.
- Transfer the ground spinach to a big bowl.
- Add one tbsp of oil to it.
- Add wheat flour and very little salt( because the spinach has salt in it).
- Add flour little by little and keep kneading until you get a soft dough. Add water if required.
- Cover the dough and let it rest for atleast 20 minutes before you make chapathi’s.
- Make small balls using the dough.
- Roll it out and cook both the sides on a hot griddle or pan.
I added 3 cups of flour, so I added water to knead the dough. Add water as required depending on the amount of flour added to the spinach mixture. Onions and tomatoes give it more flavor.