Flatbread Indian Wheat Flour

Potato Spinach Chapati or Roti | Indian Flatbread Recipe

Potato spinach chapati or roti…

Chapati or roti is a staple food in Indian cuisine. It’s basically a flatbread made with wheat flour. In North India, chapati is eaten literally every day, enjoyed with both non-veg & veg curries.

On days when I’ve to make my chapati tastes even more delicious, I add cooked potatoes & spinach while kneading the dough. It will turn into a flavorful chapati & can be enjoyed with raita & pickle.

Potato Spinach Chapati or Roti | Indian Flatbread Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
Serves: 12
  • Wheat flour or atta- 2 cups
  • Cooked potatoes, mashed- 2 potatoes
  • Spinach leaves- 1 cup, chopped
  • Onions, chopped small- ¼ cup
  • Cumin seeds- 1 tsp
  • Chili powder- ½ tsp
  • Coriander powder- 1 tsp
  • Chaat masala- ½ tsp (optional)
  • Cilantro, chopped- 2 tbsp
  • Salt- 1 tsp
  • Water- 1 cup
  • Oil- 1 tbsp
  • Wheat flour, to dust while rolling the dough
  • Ghee- to spread over chapati
  1. To a bowl, add the flour along with cooked mashed potatoes, spinach, onion, cilantro, cumin seeds & all the spices.
  2. Any kind of spices can be added.
  3. Add water little by little & knead for at least 5 minutes to a soft & smooth dough.
  4. Don't make it into a hard dough.
  5. Add 1 tbsp oil over the dough & spread well.
  6. Let rest for 10 minutes.
  7. Divide the dough into medium-sized balls, will be able to make 12 balls.
  8. Dust a chapati wooden board or a clean surface with some wheat flour.
  9. Using a rolling pin roll it into a thin round shape. If sticky, dust with some more flour.
  10. Place a tawa over medium heat, and let turn hot.
  11. Grease the pan with ghee.
  12. Place the rolled dough, let the bottom side cook for 30 seconds; don't let the bottom side cook for more than 30 seconds, it will turn hard.
  13. Flip it over.
  14. Using a spatula press the edges & cook for a couple of minutes till golden brown spots form on the bottom side.
  15. Flip over & cook for a couple of minutes, press the edges using the spatula.
  16. Spread ½ tsp ghee over the chapati & transfer to a plate.
  17. The chapatis will be very soft.
  18. To keep the chapatis warm, either keep them in a warmer or cover the plate with aluminum foil.
  19. Enjoy with raita & pickle or have it with non-veg or veg curries.
  20. Leftovers can be kept in the refrigerator, while serving warm the chapatis in the microwave for 30 seconds.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...