This innovative bread originated in health-conscious urban bakeries as a vegan alternative to conventional breads. The spinach puree gives vibrant color and extra nutrients without altering taste. Whole wheat flour provides complex carbs while spices like ajwain aid digestion. Some versions include flaxseeds as an egg substitute for binding. Nutritionists praise its high fiber content compared to white bread. The recipe reflects growing demand for "clean label" baked goods without preservatives. Perfect for sandwiches when toasted lightly. Many Indian mothers sneak this bread into kids' lunchboxes for hidden vegetable intake. During fasting days, some replace wheat with buckwheat flour for a gluten-free option. The bread stays moist due to the vegetable content, eliminating need for excess oil.