|Soft, healthy and tasty!|
|love the marble effect!!!|
2 cups whole wheat flour
2 cloves garlic
1 small green chilli (optional)
1 handful baby spinach (20- 25 leaves)
1/2 cup water
1/2 tsp salt
1 tbsp oil (to grease the pan)
1. Finely chop the garlic and green chilli. Heat the water in a pan and add the spinach, garlic, green chilli and salt. Drain the water when the leaves starts to wilt, reserve the water.
2. Put the spinach mixture in a blender and pulse
it one or two times (it should not become pulpy, the cooked torn leaves gives the chapathi a nice marble effect).
3. Stir the spinach mixture and the remaining water with the flour, combine it well to make a soft dough, sprinkle additional flour if the dough becomes sticky.
4. Place the dough in a floured surface. Knead it by pressing the hands firmly into the dough, pushing forward slightly. Repeat it till the dough becomes smooth.
5. Cover the dough with a moist kitchen towel and set it aside for at least 2 hrs.
6. Divide the dough into (lime size) smooth balls. Slightly flatten a dough ball with hand and sprinkle some flour over it, (this prevents the dough from sticking to the surface).
9. Flip it again after 2 or 3 mins, lower the heat. Dip a (crushed) paper towel in oil and gently press the chapathi's surface and around the edges to make it puff.
10. Remove from heat and serve it with raitha or any kuruma.
Suggested side dish for this chapathi:
1. Pepper Chicken
2. Chicken in coconut gravy
3. Tomato Sabzi/ Thakali kootu
4. Chicken Kuruma
5. Kadala Curry/ garbanzo bean curry