Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu 馃槈 It is very easy to prepare.I make this for my hubby’s lunch box. It stays softfor hours and onion raita is the best side dish. I use the same method to prepare palak and other keerai chapathis.
INGREDIENTS
1 cup – 200ml
- Karisalankanni leaves- 1 bunch
- Wheat flour – 1 cup
- Besan flour – 1 tbsp
- Sambar powder – 1 tsp
- Garam masala powder – 1/2 tsp
- Curd – 1/5 cup ( adjust)
- Olive oil – 1 tsp
- Salt -as needed
- water – As needed
METHOD
- Wash the leaves .Heat the kadai with a tsp of oil and saute the leaves till it reduces to half in quantity.
- Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
- Roll to make thin chapathi and toast on a dosa tawa.
- Serve hot with onion raita and pickle.
Technorati Tags: Keerai chapathi,Spinach chapathi,Karisalankanni keerai. yellow karisalankanni keerai chapathi
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