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Besan and Spinach Bread
Lunch • India
How to Make Besan and Spinach Bread (Traditional & Healthy Version)
Besan and Spinach Bread is a wholesome, protein-rich Indian flatbread that combines the earthy flavors of besan (gram flour) with the nutritional punch of palak (spinach). A staple in many Indian households, this bread is enjoyed as a nourishing lunch or light meal, especially in the northern and western regions. Traditionally cooked on a tawa, it is quick to prepare, making it a favorite for busy weekdays or festive fasting days such as Navratri, when many prefer gluten-free or lighter meals. The rustic aroma of roasted besan mingled with fresh spinach and warming spices offers a comforting taste of home-cooked Indian food. Packed with dietary fiber and plant-based protein, this bread is an excellent choice for health-conscious families. Its versatility allows it to be served with dahi (curd), green chutney, or even as a wrap stuffed with seasonal vegetables. You’ll find variations of this bread across Gujarat, Rajasthan, and Punjab, each bringing unique regional touches. Loved by both adults and children, Besan and Spinach Bread is not only delicious but also a testament to the creativity and nutrition found in Indian cuisine.
Ingredients(for 2 medium breads (approx. 120g each))
- 1 cup Besan (gram flour) (finely ground)
- 1/4 cup Wheat flour (atta) (for binding and texture)
- 1 cup Spinach (palak) (finely chopped, fresh)
- 1 Green chilli (finely chopped, adjust to taste) - optional
- 1/2 inch Ginger (grated (adrak))
- 1/2 tsp Cumin seeds (jeera)
- 1/4 tsp Red chilli powder - optional
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt
- 2 tsp Oil (preferably mustard or sunflower oil)
- as needed Water (to knead a soft dough)
Instructions
- 1
In a large parat (mixing bowl), combine besan, atta, chopped spinach, green chilli, ginger, cumin seeds, turmeric, red chilli powder, and salt.
5 minutes
Ensure spinach is finely chopped to distribute evenly.
- 2
Mix all dry ingredients thoroughly. Gradually add water and knead into a soft, pliable dough. Add 1 tsp oil towards the end to make the dough smooth.
5 minutes
Do not add too much water at once; besan absorbs water quickly.
- 3
Divide the dough into 4 equal balls. Dust each ball lightly with atta and roll into medium-sized discs using a belan (rolling pin).
5 minutes
If the dough sticks, dust with a little more atta.
- 4
Heat a tawa (griddle) on medium flame. Place one disc on the tawa and cook for 1-2 minutes until small bubbles form.
2 minutes
Ensure the tawa is hot before placing the bread.
Why This Dish is Healthy
This dish is a healthy choice as it combines high-protein besan with nutrient-rich spinach and minimal oil. It’s low in saturated fat and free from refined ingredients, making it diabetes-friendly and supportive of weight management. The high fiber content helps in satiety and blood sugar regulation, making it an ideal lunch for those tracking their calories or aiming for a balanced diet.
Besan and Spinach Bread is rich in plant-based protein, dietary fiber, and essential micronutrients like iron, calcium, and magnesium from spinach. Besan provides complex carbohydrates and is gluten-free, making it suitable for those with wheat sensitivities. The addition of atta enhances the texture while keeping glycemic load moderate. Fresh spinach offers antioxidants and vitamins A, C, and K, supporting immune health and digestion.
Pro Tips
- 💡Tip 1: Use fresh spinach for vibrant color and nutrition.
- 💡Tip 2: Rest the dough for 10 minutes for softer breads.
- 💡Tip 3: Cook on medium flame to avoid burning besan and ensure even cooking.
Storage & Serving
Store cooled breads in an airtight container for up to 8 hours at room temperature. Reheat on a tawa before serving. For longer storage, refrigerate and reheat as needed.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 145.0 kcal |
