Jul 9, 2013

Palak Chapthi | Spinach Chapathi

Palak Chapathi is an experimental recipe that I tried recently. Chapthi's is a staple diet at home and I often make it atlest 4-5 times a week. I always tried to add new ingredient while making the dough. 

Previously in Shruchi Kitchen, I have added recipes like Beetroot ChapthiMethi Chapathi, also Palak Chapthi. But this recipe is slightly modified from previous one to add more taste. 
I have been formulating this recipe by trying with different spices like red chili powder, coriander powder, ajwain and garam masala. 

This recipe is definitely worth to try!!


5 cups Wheat flour
1 large bunch of Spinach
Water for blanching
2 tsp Coriander powder
1 tsp Red Chili powder
1 tsp Ajwain
3/4 tsp Garam Masala
1 tsp Oil


  • In a large pot, boil water and soak spinach for 2-3 minutes. Take the spinach out and puree it. Use this water for kneading the dough
  • In a large mixing bowl, add spinach puree, coriander powder, red chili powder, ajwain, garam masala and salt. Mix well
  • Add Wheat flour and water which was previously used for blanching. Knead well until it is soft
  • Keep it aside for 30 minutes
  • Now, divide the dough into equal portions about 2 inches thick. Roll each portion into ball and roll it flat using a rolling pin
  • In a preheated griddle, gently leave the chapathi. Fry it evenly on both the side. Smear little oil if required
  • Serve hot with curries or pickles. I served it with luscious Black eyed peas masala

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