Palak Chapati, Spinach Chapati Recipe

Palak Chapati / Chapati with Spinach. Palak Chapati, Spinach Chapati Recipe.

Flavorful Palak Chapati recipe for Indian Palak spinach chapathi. Recipe for soft chapati that’s flavorful. With step by step pictures.

This is just an excellent variation from the regular chapati or roti we make at home. Addition of spinach makes the dough soft and the resultant Palak Chapati stays soft after a long time. Palak Chapati is an easy way to add more greens daily. I add some spices while making the dough and rest the dough for 30 minutes before cooking the chapatis. Resting the dough results in an amazingly hydrated dough that results in soft and tender Palak Chapatis.

Here is how to do Palak Chapati.

Make a paste out of yogurt, ginger, green chillies and garlic. Set aside.

Pick and clean the spinach leaves and coriander leaves. Chop them finely and set aside. Take a bowl and add in the greens, cumin seeds, turmeric, asafoetida, yogurt paste, salt and red chilli powder.

Add in the whole wheat flour. Don’t add any water. The yogurt and the moisture from the greens should be enough. Add water only if its really dry. Make a very stiff dough. the dough has to be very stiff. The dough will become soft during the 30 minute rest. The spinach will give out moisture during the rest. So very STIFF dough is key for Palak Chapati.

Cover the dough with a lid and let it rest for 30 minutes. The dough becomes very smooth after the 30 minute rest.

Divide the dough and make into small dough balls. Dust the dough balls in a lot of flour.

Roll Palak Chapati dough into thin sheets / rotis.

In the mean time heat a griddle on medium flame. Flap the Palak Chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the Palak Chapati and flip.

Palak Chapati should start to puff up. Press down on the edges of the chapati with your spatula and cook till both the sides are evenly brown. Serve hot.

• 1.5 cups Whole Wheat flour – Atta
• 200 grams spinach leaves
• 50 grams coriander leaves
• 1/4 cup yogurt
• 2 inch piece ginger
• 2 - 3 green chillies
• 4 - 5 cloves garlic
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon asafoetida
• 1/2 teaspoon salt
• 1/2 teaspoon red chilli powder.
• Oil for making chapatis

1. Make a paste out of yogurt, ginger, green chillies and garlic. Set aside.
2. Pick and clean the spinach leaves and coriander leaves. Chop them finely and set aside. Take a bowl and add in the greens, cumin seeds, turmeric, asafoetida, yogurt paste, salt and red chilli powder.
3. Add in the flour. Dont add any water. The yogurt and the moisture from the greens should be enough. Add water only if its really dry. Make a very stiff dough.
4. Cover the dough with a lid and let it rest for 30 minutes.
5. Divide the dough and make into small dough balls. Dust the dough balls in lot of flour.
6. Roll it into thin sheets / rotis.
7. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip.
8. It should start to puff up. Press down on the edges of the chapati with your spatula and cook till both the sides are evenly brown. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 40 mins
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Indian

• 1.5 cups Whole Wheat flour – Atta
• 200 grams spinach leaves
• 50 grams coriander leaves
• 1/4 cup yogurt
• 2 inch piece ginger
• 2 - 3 green chillies
• 4 - 5 cloves garlic
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 1/4 teaspoon asafoetida
• 1/2 teaspoon salt
• 1/2 teaspoon red chilli powder.
• Oil for making chapatis

1. Make a paste out of yogurt, ginger, green chillies and garlic. Set aside.
2. Pick and clean the spinach leaves and coriander leaves. Chop them finely and set aside. Take a bowl and add in the greens, cumin seeds, turmeric, asafoetida, yogurt paste, salt and red chilli powder.
3. Add in the flour. Dont add any water. The yogurt and the moisture from the greens should be enough. Add water only if its really dry. Make a very stiff dough.
4. Cover the dough with a lid and let it rest for 30 minutes.
5. Divide the dough and make into small dough balls. Dust the dough balls in lot of flour.
6. Roll it into thin sheets / rotis.
7. In the mean time heat a griddle on medium flame. Flap the chapati between your hands to remove any excess flour, place it on the griddle. Wait for some small bubbles to form. When some small bubbles form, spread some oil on the chapati and flip.
8. It should start to puff up. Press down on the edges of the chapati with your spatula and cook till both the sides are evenly brown. Serve hot.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 40 mins
• Cook Time: 20 mins
• Category: Bread
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/palak-chapati/

Kongu Thakkali Kuzhambu – Kulambu – Coimbatore Style Tomato Kurma

Kongu Thakkali Kuzhambu – Tamil style tomato kurma recipe for idli, dosa with coconut. Popular in Coimbatore. With step by step pictures.

Kongu Thakkali Kuzhambu – This is an amazing kurma for idli and dosa and is very popular in the kongu region of Tamilnadu. Thakkali Kuzhambu is an absolute favorite and every family in Coimbatore has a version of this curry in their repertoire. Juicy ripe tomatoes and coconut are the star of this dish. The spice that elevates it up is the fennel seeds. Its mild. There is a saying about tomato. “Knowledge is knowing that a tomato is a fruit. Wisdom is not putting it into a fruit salad.” Thakkali Kuzhambu goes well with idli and dosa. This is how we do Kongu Thakkali Kuzhambu – Coimbatore Style Tomato Curry at our home.

We need really juicy and ripe tomatoes for Thakkali Kuzhambu.

The spices are fried in oil along with onions and tomatoes and ground to a paste. We would need the following spices for our Kongu Thakkali Kuzhambu – Coimbatore Style Tomato Curry.

Heat oil in a pan and add in all the spices shown on the above spice plate at once. Fry for a couple of minutes on low flame. Increase the flame to medium and add in the roughly chopped onions and fry till slightly brown. About 4-5 minutes.

Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Fry for a good 8-10 minutes until the tomatoes are almost dry.

Its time for coconut. Coconut gives this curry that rich smooth feel in the mouth and also gives body to the curry and makes it thick. Adding coconut in cooking is actually good for you. Never listen to someone who says otherwise. Read my recipe for south indian coconut chutney to know why.

Add in the fresh shredded coconut and fry for a minute.

Remove off heat and let it cool slightly. When cool enough to handle, grind the mixture to a very smooth paste. Add up-to 2 cups of water while grinding.

Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala. It will be very thick.

Add in some water to the blender (upto 1.5 cups) and add it back to the pan so the thick masala sticking in the blender doesn’t get wasted. Let it simmer for a minute. The Thakkali Kuzhambu masala is already well cooked. So a brief simmer is enough.

After a couple of minutes add in the coriander leaves and remove the pan from heat. Thakkali Kuzhambu is ready.

Serve Thakkali Kuzhambu hot with idli or dosa.

Here is a printable Thakkali Kuzhambu recipe.

For the Spice Mixture

• 2 sprigs curry leaves
• 1 teaspoon fennel seeds
• 1 1/2 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 2 dried red chilli
• 1 teaspoon whole black pepper
• 2 tablespoon fried gram (pottu kadalai)

For the curry

• 2 tablespoon Oil
• 2 onions
• 6 very ripe tomatoes
• 1 teaspoon turmeric
• 1 teaspoon salt
• a small candy size tamarind
• 1/2 cup fresh shredded coconut

For Tempering

• 1 teaspoon Oil
• 1 sprig curry leaves
• 1 teaspoon fennel seeds
• 5 stalks coriander leaves

1. Heat oil in a pan and add in all the spices at once. Fry for a couple of minutes on low flame. Increase the flame to medium and add in the roughly chopped onions and fry till slightly brown. About 4-5 minutes.
2. Once the onions are brown, add in the tomatoes, turmeric, salt and a small piece of tamarind. Fry for a good 8-10 minutes until the tomatoes are almost dry.
3. Add in the fresh shredded coconut and fry for a minute.
4. Remove off heat and let it cool slightly. When cool enough to handle grind the mixture to a very smooth paste. Add up-to 2 cups of water while grinding.
5. Heat oil in a pan and add in the curry leaves and fennel seeds. Add in the ground masala and water. Let it simmer for a minute.
6. After a couple of minutes add in the coriander leaves and remove the pan from heat.
7. Serve hot with idli or dosa.

Notes

Measurements used – 1 cup = 250 ml Its traditional to use indian sesame oil, also called as gingely oil in this recipe. Peanut oil works equally good.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 25 mins
• Category: Gravy
• Cuisine: South Indian