Fatuma's Spinach chapati recipe

Here at Homes Victoria we are not only building homes, we are also building communities.  

Recently, Homes Victoria partnered with Belgium Avenue Neighbourhood House (BANH) and Richmond Youth Hub to celebrate the diverse and vibrant community of the North Richmond housing site through a community-inspired artwork for the hoarding on the Big Housing Build project site at Elizabeth Street, Richmond, where we are building 144 modern, sustainably designed homes.

You can learn more about the new artwork celebrating North Richmond’s vibrant culture here.

"Chapati is a delicious and popular flatbread in many parts of the world.

My Mum taught me this, as I am the oldest in the family, so I learnt cooking from her. Chapati you can have for morning, tea, lunch or dinner. In the olden days, people ate it when they were travelling, as it lasts a few days as it doesn’t have eggs. For vegetarian people, it’s the perfect food and without the cheese it’s also vegan."

- Fatuma

• 3 boxes of frozen spinach
• 1 onion chopped
• 1 tomato chopped
• 1 teaspoon of stock
• 2 tablespoons of oil

Method  

1. Heat a large pan over medium heat then add the oil and let it heat up for a few seconds
2. Add the chopped onion and cook it until it turns golden brown, stirring occasionally. This should take around 3-5 minutes
3. Add the frozen spinach and let it cook until it softens, 5-10 minutes or so
4. When the spinach is softened, add the tomatoes and stock and stir until well combined for about another 2 minutes
5. Turn off the heat and transfer spinach into a serving dish
6. Serve as a side dish with rice or have it with chapati and cheese melted in a toaster

• 3 cups plain flour
• 1 teaspoon salt
• 1 tablespoon sugar
• ¼ cup canola/ vegetable oil
• 1 ½ cup warm water

Method

1. Mix together all ingredients and knead until soft
2. Roll into balls
3. Leave to rest for 30 mins  
4. Roll out the balls on floured surface then fry in oil

Here are a few tips that may help you get the best results:

• Use warm water: Warm water helps to activate the gluten in the flour, which makes the dough elastic and easy to work with
• Don’t over-knead the dough: Over-kneading the dough can make it tough and chewy. Stop kneading as soon as you get a smooth, soft and pliable dough
• Rest the dough: Resting the dough allows the gluten to relax and makes it easier to roll out. Cover the dough with a tea towel to prevent it from drying out
• Use a non-stick pan or a well-seasoned cast- iron skillet: This will help prevent the chapati from sticking to the pan. You can also brush the pan with a little bit of oil or ghee to prevent sticking
• Serve hot: Chapati is best served hot and fresh off the stove. You can keep the chapati warm by stacking them on a plate and covering them with a towel until ready to serve.

Enjoy your delicious homemade chapati!

You can visit the artwork around the perimeter of the Elizabeth Street, Richmond site and explore the recipes below: