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You are here: Home / Recipes / Chapattis

Chapattis

May 26, 2014 by Martin Leave a Comment

 

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Chapatti Flour is now available in some branches of the major supermarkets. It is of course sold by Indian stores, where it’s  known as Atta(emphasis on the first syllable). It comes in brown and white varieties. I happen to prefer the brown.

If you can’t find Chapatti Flour where you live, a substitute can be made by mixing 50% Wholewheat Flour with 50% All-purpose Flour.

Chapattis
Recipe Type: Side Dish
Cuisine: Indian
Author: Martin
Serves: 4
Chapattis(or Rotis, as they ‘re sometimes called) are the traditional Indian flatbreads. They’re often served with vegetable curries like Mattar Paneer.
Ingredients
  • 500g Brown Atta, or Chapatti Flour
  • 200 ml Hot(but not boiling) Water
  • Flour for Pastry Board
  • Reduced Fat “Buttery” Margarine
Instructions
  1. Sieve the Chapatti Flour into a mixing bowl
  2. Gradually mix in the hot water until you’ve got a stiff dough
  3. It shouldn’t be too soft!
  4. Knead the dough until it’s fairly elastic
  5. Divide it into balls the size of a tomato
  6. Spread flour over a pastry board and rolling pin
  7. Roll each ball into a thin pancake
  8. To cook the Chapattis use a Tawa(traditional Chapatti Pan) or a heavy-based Frying Pan
  9. Spray or brush the pan with oil
  10. Get it very hot
  11. Cook each Chapatti for about 15 seconds each side.
  12. As you’re cooking the second side, the Chapatti may start to puff up
  13. This is OK. It’s a sign that it’s cooked and it’ll go down
  14. Traditionally Indians rub the top side of each Chapatti with butter
  15. Use a reduced fat substitute that’s suitable for cooking
3.2.2124

 

Other articles you might enjoy:

Aloo Paratha (Parathas stuffed with Spiced Potato) Mattar Paneer

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