Ingredients
Wheat Flour 1 cup
Red Chilly Powder 2 tsp
Cumin/Jeera Powder 2 tsp
Pepper Powder 2 tsp
Garam Masala 1 tsp
Ajwain Seeds 1/5 tsp
Salt as per taste
Oil as required
Method
Knead wheat flour with all the powders mentioned and salt into somewhat soft dough using warm water.
Keep the dough covered with a damp cloth or plastic wrap for 15-20mins.
Tear the wheat flour dough into lemon sized balls and roll out each ball into thin disks and keep aside.
Smear few drops of oil with the help of a spoon on the rolled out circular disk.
Press lightly, dust some wheat flour and roll the dough into thin round chapati.
Repeat the same with remaining circular disks.
Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out triangular chapati at a time.
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the chapati.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard chapati.
Repeat the same with remaining rolled out chapati.
Serve masala chapati topped with a dollop of ghee (if desired) with any gravy curry or dal.
Press lightly, dust some wheat flour and roll the dough into thin round chapati.
Repeat the same with remaining circular disks.
Heat a flat pan on medium – high heat.
When pan gets hot, place one rolled out triangular chapati at a time.
Fry on one side till brown spots appear and turn on other side and pour a tsp of oil (if using) around the chapati.
When you see brown spots on the other side, remove from heat and place in a closed container to avoid hard chapati.
Repeat the same with remaining rolled out chapati.
Serve masala chapati topped with a dollop of ghee (if desired) with any gravy curry or dal.
No comments:
Post a Comment