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This meal brings together two homely classics. Palak Chapati is a nutritious twist on the regular chapati, where spinach puree is kneaded into the dough. It not only enhances the nutritional value but also adds a lovely green hue and mild earthy flavour. Rich in iron, fibre, and vitamins, it’s an excellent way to include leafy greens in daily meals.
Jeera Aloo, on the other hand, is a comfort side dish made with boiled potatoes tossed in cumin seeds (jeera), green chillies, and mild spices. It’s quick, flavourful, and pairs beautifully with chapatis. Together, Palak Chapati and Jeera Aloo make a balanced vegetarian meal — light, satisfying, and ideal for lunchboxes or weeknight dinners.
Prepare palak puree
Blanch spinach in hot water for 2 minutes. Cool and blend into a smooth puree with green chilli and ginger.
Make dough
Mix whole wheat flour, salt, oil, and palak puree. Knead into a soft dough, adding water if needed. Rest for 15 minutes.
Roll & cook chapatis
Divide dough into equal balls, roll into chapatis, and cook on a hot tawa until golden spots appear. Set aside.
Make Jeera Aloo
Heat oil in a pan. Add cumin seeds and let them crackle. Add ginger and green chilli, sauté briefly.
Add turmeric, red chilli powder, coriander powder, and cubed boiled potatoes. Toss well.
Cook on medium flame for 5–7 minutes until slightly crisp. Sprinkle garam masala and garnish with coriander.
Serve
Serve hot Palak Chapatis with Jeera Aloo, pickle, and curd on the side.
This combo pairs well with plain curd or raita.
Yes, thaw and puree it before kneading into the dough.
Yes, it’s lunchbox-friendly — just keep chapatis soft and Jeera Aloo lightly spiced.
Plain curd, boondi raita, or a simple dal complement this combo well.
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