For this week’s Blogging Marathon #115 theme “Three ways with one vegetable”, I chose “palak” or spinach as my vegetable. So you will find three ways to use it up. 🙂 Spinach is always associated with Popeye The Sailor Man, isn’t it? 😀 The way he presses the can, plops in the spinach and then immediately those muscles pop us is always fascinating to watch. But then I never loved eating spinach all this while, thanks to its muddy taste. It is only when I started my quantified diet and had to include more vegetables into my eating, that it became something I love to have. My favorite way of having it is in this easy peasy palak paneer, but yes, there are so many ways to surely include it into your diet!
During the quarantine shopping, I had picked up a couple of packs of frozen spinach. One of the packs got utilitzed into making these green chapathis. I find having frozen vegetables in the freezer really handy, especially when you are lost for cooking ideas. I had initially taken the pack out to make pooris, but ended up making chapathis instead. Hehe… The pack is defrosted well and then ground with some ingredients, and you go ahead kneading it. Do make sure to drain the pack really well, otherwise, you may need to add a lot of flour to get the proper chapathi texture. It would surely be much easier if you are using fresh spinach, but I feel sauteeing it just till wilted, before following the rest of the steps would be helpful. These chapathis were amazing on their own. I loved eating them right off the tawa, nice and hot. We enjoyed it with Kalonji Aloo, but I am sure they would be just amazing on their own with some raita and pickle, or maybe an omelette rolled into it! Off to the recipe…
- 400 gm frozen spinach, thawed
- 2 green chillies
- 4 cloves garlic
- 1 tsp cumin powder
- 2 tbsp yogurt
- Salt to taste
- 3 cups wholewheat flour + more as required
- 2 tbsp oil
- Ghee to make the chapathis
- Thaw the frozen spinach and run through a colander to drain excess water.
- Add the spinach, chillies, garlic, cumin, yogurt and salt along with the spinach in a blender and blend into a smooth paste.
- Empty into a kneading bowl and adjust seasoning. Add the wholewheat flour by a cup and start mixing. You may not need all the flour, or you may use more, solely depending upon the amount of water in the paste.
- Knead well into a non-sticky soft dough. Drizzle the oil and give it a final knead till the oil is soaked in. Allow to rest for around 30 minutes.
- Divide into equal sized balls - makes around 15 to 18 - and roll them into flatbreads using flour.
- Heat your pan and flip the chapathi on it. Brush a little ghee on top. Cook on one side, flip and brush some ghee there too. Flip and cook on both sides till done. This flatbread may necessarily not puff up.
- Cook till all are done. Serve hot with curry of your choice or using as a roll for filling.