Spicy Chapati – It’s best with dal / korma / curd / pickle …
Makes: 8 – 10 chapatis
Please use same measuring cup to measure wholewheat and water.
1 cup / 200 ml wholewheat (atta) Indian standard measuring cup of 200 ml / 8 oz capacity
1 tablespoon besan (gram flour)
1/2 teaspoon salt
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
½ cup chopped coriander leaves (or a mix of mint and coriander)
¼ cup + 3 tablespoon water (use as needed)
6 – 8 teaspoon ghee / oil
In a wide bowl, mix all the ingredients except the water and oil.
Add the water little at a time (first start with ¼ cup water and later adjust with 1 – 3 tablespoon water) and make a soft dough like chapatti dough. Cover and keep aside for half an hour. Divide the dough into 8 - 10 equal portions / balls.
Roll out into thin chapatis of 6 - inch diameter with the help of a dry flour.
Place a non - stick frying pan / griddle / tawa on heat. Place a rolled chapati on the frying pan / tawa and cook for few seconds until little bubbles appear. Turn over and cook for 1/2 minute or until brown specks appear. Cook each side for 1/2 minute and remove from tawa. Apply little oil / ghee on both sides of the chapati and stack them on top of each other. Serve with any gravy dishes or green chutney or pickle.