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Chapatis (Below)


Basic Chapati

1 cup Whole Weat Flour
1/4 cup Melted Butter
Warm water

Mix the flour and water together, adding water gradually until dough is soft but not wet, and can be kneaded. Knead the dough until it's fairly soft (8 to 10 minutes). Cover and let dough rest for one hour. Sprinkle flour on rolling area and makes 1-1/2 inch balls out of dough. Flatten balls and roll out to about 4-5" diameter. Place the chapati on a heated skillet (dry, free from oil) and cook until bubbles appear. Turn chapati quickly and let cook until bubbles appear again. Using tongs, remove chapati from pan, and hold over an open flame or burner to make it puff up. Heat it first on the side that was first cooked. You can lay directly on the burner for a brief moment, but don't let it stick. When chapati puffs up, turn quickly and repeat on other side till it puffs. Remove, butter both sides, and cover with a clean cloth to keep in heat while remaining chapatis are cooked.

Layered Chapati

For the chapaties:
1 1/2 cups wheat flour
1 tablespoon ghee
1/2 teaspoon salt

For dipping the chapaties:
1/2 cups milk
2 tablespoons plain flour (maida)

For the stuffing:
2 boiled potatoes, peeled & finely chopped
2 cups finely chopped boiled vegetables (beans, carrots, cauliflower, peas etc.)
1 tomato, finely chopped
1 green chili, finely chopped
1 teaspoon chili powder
1 teaspoon turmeric
1/4 cup finely chopped cashews
1-1.2 teaspoons asofoetida
1 tablespoon chopped coriander
2 tablespoons butter
Salt according to taste

For the chapaties: Mix all the ingredients for the dough together and make a soft dough. Knead very well and leave aside for 1/2 hour. Roll out the dough into thin chapaties and cook them lightly on a tava (griddle). For the stuffing: Heat the oil, add the asofoetida and fry for 1 minute. Add the tomato and green chili and fry for 1 minute. Add the chopped potatoes, mixed vegetables, chili powder, turmeric powder, cashews, coriander and salt. Grease a baking dish. Put a chapati in it and spread a little stuffing. Dip another chapati in the milk and plain flour mixture and place it on top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati. Pour 2 teaspoons of melted butter on top and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes. Cut into slices and serve.

Spicy Chapati Strips

4-5 Chapatis
Oil to fry
Salt to taste
Red Chilli powder
Chat masala

Take four to five left over chapatis and cut them into long strips or in any other shape you like. Fry them in oil till deep brown. Lay these fried strips on tissue paper. Apply salt, chilli powder and chat masala to these strips.