Chapatis with Lentil Spinach Filling

For chapatis with lentil and spinach filling, first prepare the dough. Mix flour with water, liquid ghee and salt. Knead the dough and then let it rest.

For the filling, place the lentils in a saucepan, cover with water and bring to a boil. Cover and cook for 5 minutes, then stir in the shredded spinach and continue cooking until the lentils are soft enough to mash with a wooden spoon when stirred. Add more water if necessary.

In a frying pan, heat ghee or oil and sauté the onion until golden brown. Add garlic and the vegetable mixture and stir-fry until everything is well mixed.

Add garam masala, salt and a squeeze of lemon juice and mix well. Cook until all the liquid is gone. Stir constantly at low temperature or the mixture will stick to the skillet. Let cool and season to taste.

Shape the chapati dough into eight balls, press apart to the circumference of a small saucer, place a spoonful of the cooked vegetable mixture in the center, wrap the edges of the dough and press firmly to close tightly.

On a floured baking board, very carefully roll out the chapatis with a floured rolling pin. They should be thin, but not so thin that the dough breaks and the filling oozes out.

Heat a baking tray until very hot, grease with a little ghee and bake one or two chapatis at a time, depending on the size of the tray.

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