These delicious spinach and corn chapatti rolls are easy to make, super nourishing and loved by all kids. these rolls can be wrapped in paper and given as snack or in tiffin. they are even filling enough to be had as a meal on a particularly fussy day. The presence of spinach makes it rich in iron, fibre, potassium, beta carotene, vitamin A, magnesium and folic acid.
Melt ½ tsp butter in a frying pan and add 1 tbsp chopped onion, 1 tsp chopped garlic and sauté.
Once the onions turn slightly translucent add 1/4th tsp salt and 1/8th tsp black pepper powder.
Once this is reduced, add 1/4th tsp green chilli paste, 1 cup chopped spinach, 1/4th cup boiled sweet corn, mix and keep aside.
To make the stuffing, in a fresh frying pan melt ½ tsp butter, add 1 tbsp maida and roast.
Once the maida turns light brown, add 120 ml milk and stir to make the white sauce.
Once the sauce is made, add the previously cooked corn and spinach mixture to this pan. Mix well and keep aside.
To make the roti, take a mixing bowl and add 3 tbsp wheat flour and 1/8th tsp salt.
Adding a little water, knead it into a soft dough.
Rolling it in ball form coat them very lightly with whole wheat flour, flatten them and make it in a circular roti shape using a rolling pin.
Heat a nonstick tava on a low flame and roast roti on it. Flip and cook well on both sides.
Put a spoonful of the stuffing in the centre and spread it on one half of the roti.
Cover from the other side and let it cook for a few more seconds.
Take off the pan and cut it in the desired shape.