Tuesday, May 6, 2008

MASALA CHAPATI

 Masala chapati is spicy and yummy and you can prepare it quickly, easily and have them with curd or even pickle and ghee or butter.
I have used wheat flour, some jeera and chilly powder with little salt. It came out nice and definitely you can try and enjoy this roti. I have used little oil on the top to cook. You can avoid using oil if you are following diet. But I feel eating very little oil is really good for health. (Not poured out).
Wheat flour always helps you to stay for long. It is filling and digest slowly. It keeps you strong. Though wheat is the main grain of Punjabis, chapatis have become world popular.
Let us see the recipe now.
No Onion or No Garlic is added in this roti. It is simple, easy and quick.

Things needed :

Wheat flour : 2 Cups
Chilly Powder : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoon
Turmeric powder : A little
Coriander Leaves : 3 to 4 Tablespoons
Salt : To Taste
Cooking Oil : 2 To 3 Tablespoons

Method :

1. Put wheat flour, chilly powder, little turmeric powder, jeera and salt. Wash and cut coriander leaves and add it to the flour.
2. Add 2 teaspoons of oil and mix the flour nicely. Add required water and prepare dough.
3. Let the dough rest for a while. (10 minutes). Keep some dry wheat flour in a small bowl.
4. Divide the dough into small portion. Roll them as small ball size.
5. Dip a small ball size dough in dry wheat flour and roll as chapatis.
6. Keep a tava/pan on the fire and heat. Put rolled chapati and cook. Sprinkle little oil on the top.
7. Turn the chapati on the other side and cook for 10 to 15 seconds.

8. Remove from the pan and serve hot chapati any curry/a cup of curd.

9. Repeat the same with remaining dough.

Note :

You can use 1 tablespoon of curd/butter milk to mix. Chapatis will turn as soft and you can prepare chapatis immediately. Adding any other spices like garam masala, chat masala, coriander powder, jeera/cumin powder is optional. Use of more/less oil is optional.
Time : 20 Minutes
Serves : 3 to 4 

1 comment:

  1. Hello NAlini,
    I tried it , and liked it very much... thx for recipe.

    ReplyDelete

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