I am  making these spinach stuffed chappathis for the first time. Just wanted to whip up something new with spinach compared to the usual stir fry's we normally do at home. We loved it. Perfect for a packed lunch to school or work. Atleast you have the satisfaction of eating veggies and its not messy at all!
                     You can eat this with almost anything....raita, pickle, dal......or even plain!


for the stuffing:
4 cups spinach, chopped and loosely packed
1 potato, peeled, chopped, boiled and mashed
1 tsp chilli powder
1/4 tsp cumin
a pinch cumin powder
2 pods garlic, chopped finely
1tbsp oil

for the dough:
2 cups wheat flour, extra for dusting
1 tbsp oil
approx 1 cup water to knead

  • In a large bowl, add the oil and salt to the wheat flour. Slowly add the water to the flour and knead till it comes together. Knead for about 5-8 mins and cover with a cling wrap. I made mine in the morning and popped it into the fridge since I was making it for dinner!

  • In a wok, heat the oil and add the cumin.
  • Add the garlic and saute for a few seconds
  • Add the spinach and saute till it shrinks.
  • Add the chilli powder, cumin powder and salt.
  • Add the mashed potato and saute till all the ingredients come together.

  • Make small balls from the chappathi dough and keep ready.
  • Roll out the ball of dough into a circle. (a bit thicker compared to the usual chappathi)
  • Place a small ball of the spinach in the middle 
  •  Bring the sides of the chappathi together to the centre so that it looks like a dumpling. Pinch of the excess dough from the top.
  •  Flatten it down and roll very carefully with light pressure till it looks like a chappathi (I meant the size :) )
  • Heat a non stick pan, add a tsp of oil and place the stuffed chappathi. Turn sides when brown dots start appearing.
  • Make the dough a lil in advance so that its softer. If you are refrigerating it, make sure to keep it out atleast 30 mins before using the dough.
  • Use a cling wrap so that the dough does not dry out
  • when you are rolling out the chappathi make it thick before closing it into the dumpling shape. This will prevent the spinach from coming out while rolling
  • I used potato because it helps in keeping the ingredients stick together.
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