I’ve just recently gotten back into a routine of cooking again, since we were traveling for more than a month over the holidays… India and  also a few countries in Southeast Asia. We had a huge family reunion in Bali which was a lot of fun especially for the children. My daughter and grandson also came with us to Hyderabad for a couple of weeks, and I was so surprised that my grandson actually ate well there! He is a very picky eater and also a vegetarian… but he enjoyed eating dosas (lentil and rice crepes), and spinach, and also cauliflower chapathis (flat bread, also called rotis in north India). They seemed much easier and quicker to make than spinach or potato filled parathas which are quite common, so I learnt to make them while I was there. This seemed like a great way to incorporate vegetables into a child’s diet (or any picky eater!).

Spinach Chapathis

1 tablespoon oil

1/2 teaspoon cumin seed

1/2 medium onion, chopped fine

1/4 teaspoon ginger, grated (or paste)

1/4 teaspoon garlic, chopped

1/4 teaspoon green chillies, chopped fine (or paste)

2 cups of fresh spinach, chopped fine

1/2 teaspoon salt

1/4 teaspoon coriander powder

1 tablespoon cilantro leaves, chopped fine

1 cup whole wheat flour

1/2 teaspoon salt

1 tablespoon oil

2 tablespoon plain or greek yogurt

Preparation

Heat the oil in a saucepan add the cumin seeds. Stir until they start to brown. Add the onions and cook for a few minutes till they become soft and light brown in color. Add the ginger, garlic and green chillies and stir for 30 seconds. Add the spinach and cook on low till the water evaporates and the mixture is dry. Add the salt, coriander and cilantro. Cool the mixture. In a bowl, mix together the whole wheat flour, salt, oil and yogurt.  Add the spinach mixture and stir well. Slowly add about 1/2 cup water to make a soft dough. (If it becomes too sticky add approximately a tablespoon of flour). Knead well by hand or use a food processor or stand mixer. Place in a covered bowl and set aside for 1/2 hour or more. Make small balls about the size of a large lime.  Using a rolling pin, roll out each ball into a thin round shape, coating each side with flour while making it as thin as possible. Heat a griddle over medium heat. Add the chapati and after a minute turn and cook again until you see tiny brown spots.  Again turn and lightly press down with a paper towel or soft towel till you see the chapathi puff up in places. Turn once more and repeat till it is brown.  Place in a plate or box, cover and repeat with the remaining balls of dough.

Kids/Optional: Brush butter or ghee on chapathi when done.

Note: Best served hot, but they freeze well. Simply reheat on a hot griddle till warm.