A simple recipe for one of those lazy Sunday’s when you dont feel like spending the last bit of the weekend in the kitchen and just want to chill with family. Or on those days you don’t have an ounce of energy left after running behind the toddler or standing on foot all day at work.
Join us in this new series under the hashtag #myplateunder30mins to help out fellow moms who just want some easy meal ideas to make life a tad easier. Thanks to my fellow mom friend kunjumary who introduced me to this new initiative called #myplateunder30mins. We hope this becomes a helpful resource for busy moms out there. Please do share your favorite easy recipes under this hashtag.
Today we made Spinach chapathi with mint raita. Me and my hubby used to eat chapathi with chicken curry almost every single day for dinner before our little one was born. Our little one is so over with boring dinners and she gives me motivation to try out various recipes on a daily basis. This was one such recipe I stumbled upon from hebbars kitchen which we modified to our liking.
It is also a great way to sneak in more greens into the family’s diet especially in a time of much needed immune support. Do try it out and let me know how you like it.
Spinach – 1 handful
Ginger – 1 small piece
Garlic – 1-2 cloves
Green chilli – small piece (optional)*
Garam masala powder – 1/4 tsp
Yogurt – 2-3 tbsp
Ajwain seeds – 1/2 tsp (optional)
Boiled potatoes – 1 (optional)**
Wheat flour – 1/2 cup
Water (as needed)
Salt (as needed)
- Boil water in a sauce pan and blanch spinach for a minute. Let it cool then make a puree along with ginger, garlic and green chili in a food processor or blender.
- Make a soft dough with whole wheat flour, spinach puree, yogurt, salt and garam masala along with boiled potatoes and ajwain seeds if using.
- Add water as needed and knead into a soft dough.
- Roll into small circles and cook on a heated tawa/pan with ghee/oil as needed
Spinach chapathi is ready to serve. You may serve with yogurt, any curries or raita. I used the mint raita recipe from here as a side.
*You may use 1/4 tsp black pepper instead of green chilli
**Boiling the potatoes may make this recipe take longer than 30 minutes. I always prefer boiling the potatoes ahead
***Make the raita as the blanched spinach cools or when after making the dough to save more time
Do give this recipe a try and join in with this great initiative to help make cooking more enjoyable and less of a chore at the end of a busy day 🙂
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