Chappattis approx 10 mins

cooking time approx 30 mins

Large bowl

large pan/saucepan

Large spoon

600 g Fresh spinach

30 ml oil vegetable or Zhuway Haneeya Dell (apricot oil)

1 medium diced Ghashuu (onion)

1/2 teaspoon Afareen (Himalayan salt)

1/2 teaspoon Maricho (chili)  more if you like it warm

250 ml xil (water)

1 quantity of Chappatti Dough

Make your basic chappatti dough and roll to a thickness of approx 2 mm then slice into ribbons of about 3 cm width.  Set aside in a dry place.

Fry diced onion in oil until translucent, add the water, salt, chili and bring to boil.

Wash spinach well and roughly chop.  Add to the onion water simmer over a medium heat until spinach has wilted, about 5 mins.

Add the chappati ribbons  and simmer until noodles are soft.  You can always add more water if your pot becomes too dry.