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Wednesday, April 14, 2010


Chapati, roti, rotli or phulka, its the most popular Indian flatbread, a part of every Vegetarian Thaali meal ... mastering the art of making the perfectly puffed chapatis is a journey & my many adventures mastering this are truly hilarious ...


In a big bowl, take 2 cups Whole Wheat flour + 1 Cup water, knead into a soft dough. Knead for 2-3 minutes till the water has very well blended and there is no dry flour left in the bowl.

Apply little oil all over the dough & let it rest for 15 minutes before rolling chapatis.

If you want to make them few hours later, best to keep the dough in an airtight container & in the refrigerator so it doesnt soften too much.

While making chapatis, heat a non-stick pan (tavi) on medium high flame (7/10 if your gas has markings)

Divide the dough in 6 equal portions, firmly knead a portion of the dough in your palms & press to make a patty.

Dip in dry wheat or maida flour (rolling in maida flour makes whiter chapatis) Roll into a very thin round chapati.

Once pan is hot, put the chapati on the pan. After 3-4 bubbles are formed, flip the chapati. Let it cook on the other side too.

Hold the chapati with a tong & remove the pan from flame, puff chapati directly on the flame.

If you are not comfortable doing this, keep a dry kitchen towel handy. Once chapati is cooked on the lower side too, flip the chapati on the pan, press with a kitchen towel & chapati will still fully puff up.

Remove from pan. Apply ghee & serve hot.

Repeat for all chapatis.

Chapatis go well with any sabzi, or apply pickle make a roll for kids. Or apply honey & roll for a sweeter roll for the kids.

Prepare & enjoy !!!

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