Chapati has become a regular event in our house. They are lovely, drizzled with ghee and served with a simple dal or vegetable palya. I love them alongside a bowl of guacamole or roasted red pepper spread.
Different varieties of chapatis are available; one is made with no fat, one is made with oil, and one is made with ghee. Chapati made with ghee will support physical and mental health to the fullest extent. It is recommended to be consumed while warm, as it becomes more challenging 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.
tip
Chapati is traditionally made with Atta, a granular flour milled from soft Indian wheat that yields very tender chapatis—which I buy from here. It is recommended that you purchase this type of flour. Otherwise, combine ⅓ cup wholewheat and ⅔ 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 best flours in your country of residence.
~ early morning vegetable garden
chapati
preparation 30 minutes
makes 5 chapati
Recipe shared by our teacher, Ganapati Aarya.
Making chapati is a great way to get the whole family involved in the kitchen. Each person rolling out chapati makes it fun and easy.
ingredients
1 cup/130g flour (or use ⅔ cup white & ⅓ cup whole wheat)
¼ tsp salt
2 Tbsp/10g melted ghee
¼ cup/55g hot water (or enough for a kneadable dough)
prepare the dough
- Put the flour and salt in a bowl and whisk to combine.
- Pour in the ghee and hot water and stir with a spoon, slowly bringing the dry ingredients into the wet until mostly combined.
- Knead, adding water if needed (a teaspoon at a time) to create a tender dough. Knead until smooth, shining, and not sticking to the hands—5 minutes. Set aside and cover for 5 minutes.
- Divide the dough into five equal portions and shape each into a ball. Take one ball, flatten it slightly into a disc and flour both sides, then roll it into a thin, almost transparent circle using a rolling pin. Make sure each chapati is symmetrical so it puffs up well. Set aside, cover with a towel or individual sheets of baking paper, and repeat with the remaining balls.
to cook
- 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 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.
- 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 regularly, and after becoming familiar with the process, chapatis become quick, easy, and enjoyable to make.
Serve with a simple dal or green bean palya.
Goodness shared from Stacey
