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Avocado Spinach Chapati (Roti)


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"Simple and nutritious Avocado Spinach Chapati (Roti or Phulka) recipe for super soft, puffy and healthy round Indian flat breads."

Serves 5 | Prep Time 10 mins | Cook Time 20 mins

Why I Love This Recipe

Simple and nutritious Avocado Spinach Chapati (Roti or Phulka) recipe for super soft, puffy and healthy round Indian flat breads. Avocado Chapati and Spinach Chapati are both popular recipes, but this Avocado Spinach Chapati recipe incorporates both in one. Avocados make chapati buttery soft, while spinach adds the essential nutrients. This is a great way to add both avocado and spinach into your daily diet. Once you start eating these avocado spinach chapati, you'll never go back to your simple plain chapati or roti.


Ingredients You'll Need

200 gm Multigrain Flour 2 cups Plus extra for dusting
100 gm Avocado 1 Ripe avocado peeled and smashed
100 gm Spinach 3 1/2 cups approximately
1/2 tsp Salt
1/2 cup Water
2 tsp Ghee apply on rotis


Directions

Avocado Spinach Chapati Recipe
-Place 2 cup flour in a stand mixer bowl with dough hook attachment.
-Make a puree of avocado and spinach using blender. Use just enough water to facilitate the blending.
-Start adding this puree into the flour in small increments while kneading on lowest setting of stand mixer.
-Continue to knead until the flour comes together. For two cups of flour you'll need approximately 1.5 cup of puree.
-Sprinkle your hands with dry flour and smooth out the kneaded dough to make a smooth dough ball. At the end, it should not be sticky and smooth to touch.
-Cover with plastic wrap and allow the dough to rest for 15 minutes
-When you are ready to grill, start by preheating your cast iron skillet or grill at medium heat.
-While skillet is getting heated up, divide the dough in equal size balls.
-Take one ball and flatten it out between your palms. Now dust it into dry flour so that it does not stick while rolling to the rolling pin and the board.
-Roll out the dough ball using rolling-pin to 5-6″ in diameter, dust more dry flour if needed.
-Turn the heat of the griddle up to medium-high. Dust off the excess flour from the rolled roti / chapati before placing on the skillet.
-Cook for 20 to 30 seconds until small bubbles appear on the surface. Now flip, and the bottom side should have small brown spots from cooking.
-Now, flip again in a few seconds and the bottom side should also have the brown spots from cooking.
-From this point you may continue to cook on skillet or use can use a grill to puff up the roti.
-If you continue on the skillet, press the sides and center of the chapati down on the griddle using a paper towel, cheesecloth or a spatula.
-Over the grill use a tong to flip the roti back and froth while it puffs.
-Once cooked, remove the chapati from the heat and place it on a perforated surface like cooling rack or a mesh to avoid the sogginess from the steam. Immediately smear the top side with melted ghee or butter.
-Repeat the process with remaining dough balls.

Avocado Chapati Recipe Variation:
-This avocado chapati recipe variation only uses Avocado and does not require spinach. Stand mixer or blender is also not required in this recipe variation.
-Place 2 cup flour in a medium bowl.
-Smashed avocado and salt in flour.
-Starting mixing the avocado mixture with the flour.
-Gradually start adding continue to knead till the dough comes together as a ball.
-Once all the flour is all together, knead it for 5-7 minutes using your knuckles or until smooth.
-Make sure that dough is soft enough not stiff, that it leaves an impression when you press your finger against the dough.
-Cover with plastic wrap and allow the dough to rest for 15 minutes
-When you are ready to grill, start by preheating your cast iron skillet or grilled over a medium heat.
-While skillet is getting heat up, meanwhile divide the dough in equal size balls. I was able to get 10 balls out of it.
-Take one ball, flatten it between your palms, and dust lightly in dry flour.
-Roll out the dough ball using rolling pin to 5-6″ in diameter, dust more dry flour if needed.
-Turn the heat of the griddle up to medium-high.
-Dust off the excess flour from the rolled roti/chapati before placing on the skillet.
-Cook until small bubbles appear on the surface and the side that is down on the griddle starts to brown in small areas
-This will only take a few seconds. Flip the chapati using a pair of tongs.
-Press the sides and center of the chapati down on the griddle using a paper towel or cheesecloth, if you continue to cook on skillet only. This will help to puff up the roti. Once the second side is brown, remove the chapati from the heat and place it on a perforated surface like cooling rack or a mesh to avoid the sogginess from the steam. Immediately brush the top side with melted ghee.
-Repeat the process with remaining dough balls.
-If you happen to have gas coking range then you can finish puffing it up on open flame. Set the skillet aside and using tongs cook the chapati on an open flame. Once the chapati puffs up, flip to cook on the other side. Take the chapati off the flame and brush the top side with ghee.


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