Spinach Chapathi

Spinach Chapathi

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.