Masala Chapati: Flatbread With A Fusion Of Greens

One of the greatest inventions of Indian cooking is the Chapati. A simple plain chapatti made out of whole wheat is best suited and accompanied with any form of curry, be it vegetarian or non-vegetarian. There is no household in India that goes a day without eating chapati. So much so that there is a multitude of variations to this much-less appreciated flatbread of India. While there are the stuffed kinds, there are simpler versions of chapatti. The best known is the Masala Chapati with some inclusion of Methi and spices off the kitchen shelf. So if the wonder is what to put on the plate with just wheat flour, try this recipe.

A Discovery Of The Ancient Civilization Relished Till Today

Staple bread on the Indian culinary spread, Chapati has its roots dating back to thousand years. According to several historical accounts, it is believed that Chapati has its origin in the Egyptian Indus Valley civilization some 5000 years ago. While other shreds of evidence point toward Chapati being founded in East Africa which was later brought to India.

However, there are other indications of chapati being founded in Southern India. In the old Sanskrit text from over 6000 years ago, there is a mention of Chapati. Back in the time when agriculture was a major occupation in India, grew wheat and other dry food substances. The cultivating of millets and other grains in bulk led to grinding and mixing them with water, hence Chapati was born.


For Masala Chapati:

2 cups Wheat flour

1 tsp Ghee

½ tsp Red chillie powder

½ tsp Coriander powder

½ tsp Turmeric powder

½ tsp Garam masala




2 cups chopped Fenugreek leaves

2 tbsp whisked Yogurt

For Sweet Tomato Chutney:

5 chopped Tomatoes

½ tsp Cumin seeds

½ tsp Black cumin seeds

½ tsp Fennel seeds

2 springs of Curry leaves

2 Green chillies

1.5 tsp grated Ginger

½ tsp Red chillie powder

1 tbsp Sugar

A handful of Coriander leaves




In a bowl add the wheat flour, ghee, salt, red chillie powder, turmeric powder, garam masala, yogurt, and the Fenugreek leaves. Give it all a good mix before adding water little by little to knead it into a dough. Makes sure it is slightly tight and then rub one tablespoon of oil on it and let it rest for 10 minutes.

Then pull out portions from the dough, make a ball and then roll it out into a thin chapatti.

Place on the hot pan and cook evenly on both sides. Apply ghee as needed. Once done, keep them aside.

Over medium heat place a pan, pour oil, and add cumin seeds, black cumin seeds, and fennel seeds. Sauté until the seeds start to splutter.  

Then add curry leaves, green chillies, and grated ginger. Give it all a good mix before adding the chopped tomatoes. Sauté all this for a few seconds or cover and cook until the tomatoes turn mushy and soft.

To this add salt, red chillie powder, garam masala, and mix again. Then add sugar and mix again. Let it simmer for about 5 minutes and add the coriander leaves. Serve with the masala chapati.

Children and adults will relish this combination of masala Chapati accompanied by the slightly sweet and fiery tomato chutney. As there is always room for improvisation, wherein one can always replace the ingredients with that of desire. Especially, this Chapati comes to the rescue on days when the menu is difficult to decide.