Spinach/Green chapati

To make spinach chapati from scratch, start by mixing 3 cups of all-purpose wheat flour, 1 tablespoon of salt, and 0.25 cup of sugar in a bowl. Then, add 0.75 cup of pre-boiled spinach puree and mix well. Gradually pour in 1 cup of lukewarm water while kneading the dough. After kneading, add 3 spoonfuls of cooking oil to the dough, cover it, and let it rest for 10-15 minutes. Finally, divide the dough into balls, roll them out, and cook on a medium-heated frying pan until golden brown.

Yes, you can make gluten-free spinach chapati by substituting all-purpose wheat flour with a gluten-free flour blend, such as almond flour or a store-bought gluten-free all-purpose flour. Keep in mind that the texture and flavor may vary slightly, so you may need to adjust the amount of water to achieve the right dough consistency.

To store leftover spinach chapati, allow them to cool completely, then stack them with parchment paper in between to prevent sticking. Place the stack in an airtight container or wrap them tightly in plastic wrap. They can be stored in the refrigerator for up to 3 days or frozen for up to a month. To reheat, simply warm them on a frying pan or in the microwave.

Spinach chapati pairs wonderfully with a variety of dishes. You can serve them with stews, curries, or dals. Some popular options include chicken curry, vegetable korma, or lentil soup. They also go well with yogurt-based dips or salads for a refreshing meal.

Yes, you can use fresh spinach instead of pre-boiled spinach puree. Simply wash and steam the fresh spinach until wilted, then blend it into a smooth puree. This will give your chapati a vibrant green color and fresh flavor. Just make sure to measure out the same amount as the recipe calls for.