Sunday, July 24, 2011

Masala Chapathi

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

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.


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