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Jaya Ramachandran - United Kingdom

Entry No: 


Spinach Chappathi with squash bean and paneer triangles

Spinach Chappathi Method
1. Blend the spinach, green chilli and ginger to a smooth paste.
2. Add the blended spinach mixture to the flour along with jeera powder, salt and oil.
3. Knead to make a smooth dough using extra water if needed.
4. Rest for 30 minutes.
5. Portion the dough into balls and roll to make flat circles.
6. Cook the chappathi on a tawa using few drops of oil if needed
7. Keep aside.

Patty Method
1. Mash the cooked squash and drain any excess water.
2. Add the cooked black beans, paneer, mixed peppers, spring onion, spices and salt ; combine well. Can add a few teaspoons of basen flour if needed for binding
3. Scoop up about half a cup of the mixed mash, shape the pattys and flatten them to about half inch thick
4. Shallow fry them for one to two minutes on each side until lightly browned

Sauce Method - Mix the yoghurt, chopped mint leaves, jeera powder and salt to combine well . Keep aside

1. Slit the chappathi from the centre to one edge
2. Depending on the size of the patty, use one or two. Place on one quarter.
3. Place few lettuce leaves and two slices of tomato in the next quarter
4. Spread the yoghurt mint sauce in the third quarter
5. Fold the quarters over each other to make a compact triangle shaped wrap

Variations :
1. Can use blended beetroot, dhal or any left over vegetables instead of spinach for the chappathi
2. Can use sweet potato or pumpkin instead of butternut squash
3. Can use chickpeas, green peas or red kidney beans instead of black beans
4. Can also use diced carrots, cabbage, beetroot, sweetcorn or beans and omit paneer/peppers
These variations will give equally good and healthy options

1. Pattys can be prepared and frozen upto a month. Defrost and shallow fry when needed
2. The Wraps can be eaten warm or cold as a lunch or picnic
3. Pattys can be served on their own with ketchup as a light snack
4. The ingredients and spices can be scaled down or omitted to make a kids friendly meal. Kids will also assembling their own triangles. Can be packed for school lunch


Spinach Chappathi ingredients
- Whole wheat flour - 1 1/2 cups
- Spinach - 1 cup
- Small green chilli - 1
- Fresh ginger - 1 small piece
- Jeera powder - 1 teaspoon
- Salt per taste
- Oil - 1 teaspoon
- Extra oil for making chappathis

Squash bean and paneer patty ingredients
- Cooked Butternut squash - 2 cups
- Cooked Black beans - 1/2 cup
- Finely chopped Paneer - 1/4 cup
- Finely diced mixed peppers - 1/4 cup
- One spring onion, finely chopped
- Chilli powder - 1 teaspoon
- Garam masala - 1/2 teaspoon
- Salt per taste
- Oil for frying patty
- Basen flour (for binding if needed)

Yoghurt mint sauce ingredients
- yoghurt- 1/4 cup
- Few mint leaves, finely chopped
- Jeera powder - 1/4 teaspoon
- Salt per taste

Golu Photo 3
Golu Photo 3
Golu Photo 3
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