Chapatis
are Indian flat breads made from whole wheat flour, water, salt and oil. Making
chapati is a basic recipe, however it might take some patience and little
finesse, but the effort is totally worth. My first few attempts in making
chapatis didn’t result in the same thin and soft chapatis that my mom prepared.
Mine were hard and crispy. I learned that to have great chapati is to have
great dough and then knead it a lot.
Nutrition
facts:
A small,
6 inch chapatti contains 71 calories, 3 grams of protein, 0.4 gram of fat and
15 grams of carbohydrates, including 2 grams of fiber.
Prep
time: 1 hour and 15 minutes
Cook
time: 15 minutes
Total
time:
1 hour and 30 minutes
Serving: 2 cups
of wheat flour yields 12 medium sized chapatis
Ingredients:
Whole wheat flour – 2 cups
Water – 1 cup
Salt to taste
Oil – 2 tbsp
Method:
1. In a
large bowl, measure out the flour and add enough salt to it. A little warm water makes kneading easier and
dough softer but room temperature works fine as well.
2. Mix
the flour with your fingers adding little water at a time. First, they look
like bread crumbs. A little more water and it slowly starts coming together in
a moist dough.
3. Knead
well with your fist and knuckles till it is soft for about 10 minutes.
4. Cover
the dough with a damp towel and let it rest for 1 hour. Heat oil in a skillet
on medium heat.
5. Tear
off a piece from a dough, roll the dough around circular motion in your hands
to create a ball. Roll the dough in the floor and then press the dough flat.
6. Star
rolling them from inside out. As a beginner, your shapes might be everything
other than round, a little practice will get you there.
7. Place
chapatti on a hot skillet, within 10 seconds flip to another side. Let it cook
for a minute rotting the chapatti every few seconds to ensure all the sides
gets cooked evenly.
8. Once
you see brown spots on both sides take it off stove. Serve hot.
Dinner menu
Cucumber Raita/ Cucumber - Yogurt Dip
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