Chapati can be made more delicious and nutritious by adding some vegetables to it. Here is a chapati recipe where I used spinach, beetroot and carrot. You can substitute it with vegetables of your choice and can serve this with any veg/nonveg curries. Kids will find it attractive.
Spinach is a powerhouse of health among leafy green vegetables. Spinach offers twice as much fiber as other greens. So when you want a salad that’s going to fill you up, go for the spinach variety. Spinach is a nutrition superstar, even a fairly good source of iron. It’s loaded with vitamins and minerals, some of which are hard to find in other foods. Spinach leaves can either be flat or slightly crinkled. Spinach can be purchased fresh, canned or frozen. Spinach is also often available as baby spinach (often used in salads). To know more about spinach click here.
Carrot is an excellent vegetable as it has both nutritional and medicinal values which are essential for our optimum health. Carrot is a vegetable grown for its edible root. Raw carrots are eaten in salads and are mixed with some viands. Carrot contain carotene, a chemical that is converted into vitamin A by the body, it helps prevent night blindness. Have a look at the health benefits of carrots.
Then finally beetroot is delicious raw or cooked, hot or cold; the stalks and leaves are as full of nutrition as its dark red root. The beetroot’s green leaves and stems contain beta-carotene and plant pigments known as carotenoids, which have antioxidant properties. The leaves too are tasty and we usually make thoran and aviyal with them. They are a good substitute for red cheera like the red swiss chard. The importance of beetroot in our diet is in this link.
1. Wheat flour – 2 cup
2. Spinach – 3 cup washed and cleaned or Carrots – 2 or Beet root – 1 large
3. water – 1/2 cup
4. Green chillies – 3 (optional)
5. Garlic – 2
6. Salt – to taste
1. Boil the 1/2 cup water in a vessel and add the spinach leaves as such. Within a few mts the leaves will be soft,tender and deep green. Then remove the vessel from the heat and let it cool (for palak chapati). For beetroot and carrot, peel it, cut into small pieces and microwave or cook it with enough water. The vegetables must be half cooked.
2. Grind the spinach leaves with the water (in which it is cooked), green chillies and garlic into a fine paste (Same for beetroot and carrot) .
3. Add salt to the wheat flour and mix well.
4. Gently add spinach paste to wheat flour and knead it to get a soft dough.
5. Cover it with a damp cloth and keep aside for at least half an hour.
6. Make small balls out of the dough and roll them out with a chapati roller into round shapes.
7.Heat a pan and fry the chapaties. Serve hot.
The pictures look great!!! I love the beetroot and spinach idea.
“Coarsely grind”……”to a fine paste” Aren’t they different? (Gotcha!)
Good Catch! Thanks for pointing it out..We have corrected it 🙂
Colorful & nutritious chapatis…..Good work
Love those colorful chapathis. I add slightly cooked spinach or grated carrot to parathas but never added paste. Thanks again for the great entries, ladies.
Thanks a lot Suma..
WOW!!! colorful roti’s… very interesting 🙂
The Variable, Crazy Over Desserts – Nachiketa
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Beautiful colourful healthy rotis
Do u have any recipes on plain chapati/roti’s? Would be great if u cud share your method of making the same, coz ur pics of plain chapatis looked awesome amongst some other recipes!!