Monday, March 31, 2008

Simple Lunches - 11 , Potatoes with Spinach and Masala Chapathi

What is the difference between chapatis and parathas? Have had this question in minds for a while now. It was probably while in college when I first tasted a paratha. This is a doubt well justified don't you think? Here is my take on them, the plain ones are usually called chapatis, ones stuffed with something, potatoes as in potato paratha or mixed into the dough like beetroot or pumpkin are called parathas and a bit more oil is used for them. I chose to call the masala ones masala chapatis because it was cooked the same way as chapati but masala paratha works too. Enlighten me if there is a different way to differentiate these two.

I usually have some frozen store bought masala parathas - with some rice yogurt and pickles they make for a quick meal. The store bought ones have crushed coriander and cumin seeds I did not add them. The basic recipe is from here.

Before we move on to the recipe here is a Quiz
Whose quote was this and about what?
"I thought it would be tough. I didn't think it would be this tough."

masala chapati, spinach potatoes and yogurt with some strawberries

Potatoes with Spinach
1. 8-10 small potatoes boiled and skin peeled and cut into cubes
2. 3 Cups Fresh Spinach leaves washed and chopped roughly
3. 4 garlic cloves crushed
4. 1 tsp cumin seeds
5. 2 -3 tsp sambhar powder
6. 1 tsp turmeric powder
7. 2 tsp oil

1. Heat oil in a pan and season with mustard seeds, add
2. the garlic and fry till soft add
3. the spinach leaves and cook till they are wilted
4. add the potatoes and the turmeric and the sambhar powder and mix well.
5. Continue to saute till the potates are well coated.

Masala Chapati
1. 2 Cups Wheat Flour
2. 1/2 tbsp chili powder
3. 2 tsp cumin powder
4. 1/2 tsp chicken masala powder (garam masala powder)
5. salt to taste
6. 2 tsp oil
7. 1 tbsp curd

Mix the powders and yogurt into the whole wheat flour and knead into a dough, set it aside for an hour or so

1. Make small balls with the dough and roll them out into the desired thickness and fry them on a heated griddle with a light cooking spray if required.

Novel Reading:The Pig Did It By Joseph Caldwell


  1. Well, I know nothing about the Q u asked... but your masala chapatis and potatoes look gr8! beautiful spread...

  2. Hi ,

    It was told by Condelezza Rice about Iraq . Am I correct??

    BTW .. ur chapati looks yummy ..

  3. indo, that plate looks yummy!..abt the chapatis..its normally referred by the south indians and where they make a triangle ones...parathas are referred by the n.Indian and they don't make the triangle ones with oil inside...both are cooked with oil, whereas rotis are cooked without oil..this is what I have been thinking..can be different too!...quiz...well you know by now I have no clue abt it...

  4. your lunch menu looks great. Yummy!

  5. I am too besotted with the thaali to think of anything else :).

  6. That is a lovely spread...

  7. ISG, that is such a delish clue about the quote least I know I didn't say it ;-)

  8. Condi Rice on Iraq?
    That looks like a superb meal!

  9. Nice meal....and what's tough is Rice's words.

  10. what a fantastic meal that is, isg! can i come over ;)
    btw, did u get those plates from back home, hv been looking for them, they look sooooo cute :)

  11. ISG, that divider plate looks divinely yummy..loved all that you have served...!! (quiz-googled\\cheated-answer -
    :D :D

  12. Chapati/Phulka is rolled/cooked with no oil/ghee on a dry tava and then place it on a direct open flame (gas)for it to puff up like a ballon. U can apply some ghee if u want after u take it off the stove.Chapatis/phulkas are much thinner compared to parathas. Plain Parathas are triangular in shape and u do use some ghee/oil while rolling it. Roll the dough to about 3.5 to 4 inch circle,apply some ghee/oil,fold it into half and fold the half again,it forms a triangle and continue rolling like a regular chapati but should be thicker. While cooking the plain parathas u use additional ghee/oil.Similarly u can stuff the parathas too with mooli/aloo filling.

  13. As always, your lunches are satisfying enough to serve for dinner. Yum, Yum!

  14. Indo, IMHO, rotis are the puffed ones made without oil on tava. They are thin.

    Chapathis are similar to rotis in thickness but they are cooked completely on the tava, without putting on the flame, and yes, oil is used to cook. The layered triangle chapathis are just one of the types.

    You can add anything you want to the dough directly (not stuffed) and make the rotis or chapathis, but the keyword is THIN.

    Parathas/Paranthas are thick ones, usually cooked with butter or ghee or oil. They can be stuffed or not. You can even add masala, or chopped greens or anything to the dough directly and then rolled into thick parathas. They are traditionally served with yogurt and pickle. The keyword is THICK.

    That's just my take on these stuff.

  15. Kamalika, Nupur, Jayshree, Purnima(googling is allowed) you all did good. Now she goes and admits it while they turned a deaf ear when they were folks warning about this exact thing when it all started. hmmmm.

    Srivalli,Shobitha and Kay thanks for giving your take on the chapati paratha mystery. I have a better understanding for sure.

    Kay, hey great to have you back, how have you been?

    Richa, I did buy the plate back home.

    Simple meals are the best aren't they?

  16. like the idea of adding sambar powder for potato and spinach. Have to give that a try. Nice meal.I make stuffed parathas with veggies and this one with no veggie, i think it will be appropriate to be called masala chapathi :)

  17. ISG, you've been so busy in the kitchen, it must be spring there! ;) I had a few crocus up today, but it's back to the 20s tonight.

    Paratha or chapati, it looks great and even better with potatoes and spinach! Love this simple lunch of yours.

    I had quick takeout from a local caterer the other day, it was aloo mattar and so spicy, I thought of you :)

  18. isn't it condi rice talking about Iraq? I love the thali presentation... and the couscous with black beans is next on my list!

  19. What a wonderful thali. The masala chapathi looks awesome. I will substitute garam masala for chiken masala. Great recipes.


Thanks for stopping by. Appreciate you taking the time.
Comments embedded with links, spam and in poor taste will not be published.