chapati

12th July 2016

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Chapati has become a regular event in our house. They are wonderful drizzled with ghee and served with a simple dal, or vegetable palya. I also love them alongside a bowl of guacamole or roasted red pepper spread.

There are different varieties of chapatis available; one made with no fat, one made with oil and one made with ghee. Chapati made with ghee will support the physical and mental health to the fullest extent. It is recommended to be consumed while warm, as it becomes harder when cool. A chapati made with oil is also tasty and healthy and keeps its softness when it has cooled. Chapati can be consumed at any meal time, in all seasons and supports all constitutions.

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early morning vegetable garden

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chapati

Preparation 30 minutes

Makes 5 chapati

Recipe shared by our teacher, Ganapati Aarya.

Chapati is traditionally made with Atta, a granular flour milled from soft Indian wheat that yields very tender chapatis – which I buy from here.  If you are able to purchase this type of flour, it is recommended. Otherwise use a combination of cup wholewheat and cup white flour, resulting in a softer, less tough chapati.  Regular whole wheat flour (sifted to remove the larger bran particles) can also be used.  It may take a few attempts before finding the flours which suit best in your country of residence.  

Making chapati is great in getting the whole family involved in the kitchen. Each person rolling out chapati makes it fun and easy process.

ingredients 

1 cup/130g flour (or use ⅔ cup white & cup whole wheat)

¼ tsp salt

2 Tbsp/30ml melted ghee

¼ cup/60mL hot water (or enough for a kneadable dough)

to make the chapati dough 

1.  Into a bowl, place the flour and salt – whisk to combine. 

2.  Pour in the ghee and hot water and stir with a spoon, slowly bringing the dry ingredients into the wet, until mostly combined.

3.  Knead, adding water if needed (a teaspoon at a time), to create a tender dough. Knead until smooth, shining and does not stick to the hands – 5 minutes.  Set aside, covered for 5 minutes. 

4.  Divide the dough into 5 equal portions and shape each into a ball. Take one ball, flatten slightly into a disc and flour both sides, then roll into a thin almost transparent circle using a rolling pin. Makes sure each chapati is symmetrical so it puffs up well.  Set aside covered with a towel/individual sheets of baking paper, and repeat with the remaining balls.  

to cook

5.  Preheat a skillet or non-stick pan (tava) over medium heat.  Once hot (it is important that it is hot), cook the chapati until bubbles start to appear, about 1 minute.  Flip and cook until brown spots appear underneath, about 30 seconds.  It should start puffing like a balloon, which could be helped by pressing gently on the forming bubble with a cloth and thus expanding it over the entire surface of the chapati.  

6.  Flip twice more for 30 seconds on each side. Be careful not to overcook, otherwise, they will be dry and crunchy.  Stack and cover the chapatis as you continue to cook the remaining ones.  Serve immediately.

When made on a regular basis, becoming familiar with the process – chapatis become quick, easy and enjoyable to make.  Serve with a simple dal or Green Bean Palya. 

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Goodness shared by Stacey

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