Potato Spinach Chapati or Roti | Indian Flatbread Recipe

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Potato spinach chapati or roti…

Chapati or roti is a staple food in Indian cuisine. It’s basically a flatbread made with wheat flour. In North India, chapati is eaten literally every day, enjoyed with both non-veg & veg curries.

On days when I’ve to make my chapati tastes even more delicious, I add cooked potatoes & spinach while kneading the dough. It will turn into a flavorful chapati & can be enjoyed with raita & pickle.


Potato Spinach Chapati or Roti | Indian Flatbread Recipe
 
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Author:
Recipe type: Main
Cuisine: Indian
Serves: 12
Ingredients
  • Wheat flour or atta- 2 cups
  • Cooked potatoes, mashed- 2 potatoes
  • Spinach leaves- 1 cup, chopped
  • Onions, chopped small- ¼ cup
  • Cumin seeds- 1 tsp
  • Chili powder- ½ tsp
  • Coriander powder- 1 tsp
  • Chaat masala- ½ tsp (optional)
  • Cilantro, chopped- 2 tbsp
  • Salt- 1 tsp
  • Water- 1 cup
  • Oil- 1 tbsp
  • Wheat flour, to dust while rolling the dough
  • Ghee- to spread over chapati
Instructions
  1. To a bowl, add the flour along with cooked mashed potatoes, spinach, onion, cilantro, cumin seeds & all the spices.
  2. Any kind of spices can be added.
  3. Add water little by little & knead for at least 5 minutes to a soft & smooth dough.
  4. Don't make it into a hard dough.
  5. Add 1 tbsp oil over the dough & spread well.
  6. Let rest for 10 minutes.
  7. Divide the dough into medium-sized balls, will be able to make 12 balls.
  8. Dust a chapati wooden board or a clean surface with some wheat flour.
  9. Using a rolling pin roll it into a thin round shape. If sticky, dust with some more flour.
  10. Place a tawa over medium heat, and let turn hot.
  11. Grease the pan with ghee.
  12. Place the rolled dough, let the bottom side cook for 30 seconds; don't let the bottom side cook for more than 30 seconds, it will turn hard.
  13. Flip it over.
  14. Using a spatula press the edges & cook for a couple of minutes till golden brown spots form on the bottom side.
  15. Flip over & cook for a couple of minutes, press the edges using the spatula.
  16. Spread ½ tsp ghee over the chapati & transfer to a plate.
  17. The chapatis will be very soft.
  18. To keep the chapatis warm, either keep them in a warmer or cover the plate with aluminum foil.
  19. Enjoy with raita & pickle or have it with non-veg or veg curries.
  20. Leftovers can be kept in the refrigerator, while serving warm the chapatis in the microwave for 30 seconds.