Feb 23, 2014

Spicy Chapati

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.

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