If you prefer a mild spice omit one of the chillies, for a really spicy dish add 1 more but make plenty of raita.
2 small red chillies, cut into thin strips
1 tbsp chopped fresh coriander
Test the seasoning and adjust as necessary.
Chop the spinach and add to the pan along with the chopped coriander and strips of chilli. Stir gently to avoid breaking up the potatoes.
Serve hot with a freshly made chapati.
For the chapatis
280g chapati flour
1 1/2 tsp salt
220ml warm water
Sift the salt and flour into a bowl, pour in the water and mix to a soft dough. Place the dough on a floured surface and knead for 10 minutes. Cover the bowl with a damp cloth and set aside for at least 1 hour.
To make the chapatis
Take a piece of dough the size of a golf ball, place on a floured surface and roll out thinly to a large circle. Heat a heavy based frying pan and cook the chapatis for 1 minute each side, if you press down the edges with a cloth bubbles will form. Continue to cook the remainder of the dough and wrap the chapatis in a tea towel until ready to serve.