Rolled Filled Chapati

Introduction

The chapati can be stuffed with various ingredients and then packed for Rolled Filled Chapati.

The Rolled Filled Chapati is ideal for the Lunch Box.

It is a simple fare to prepare.

The chapati filled with cooked vegetables is nutritious and satiating for the appetite.

There is also less or no litter when consuming the Rolled Filled Chapati.

The time taken to consume the Chapati Roll is also comparatively less.

Chapati Recipe

Ingredients

All Purpose Flour                                              ¼ Cup

Wheat Flour                                                       1½ Cup

Salt                                                                         ½ Tsp

Oil                                                                           1 Tbsp

Water                                                                   as required

Method

Combine the all purpose flour, wheat flour and salt in a bowl.

Mix the bowl contents for 1-2 minutes.

Pour the oil in the bowl and stir the bowl contents.

Put water in the bowl.

Mix the flour with the water and gather the flour in the bowl for dough preparation.

Add drops of water as and when required.

Then rest the dough in a bowl for 1-2 hours.

Lid the bowl with a wet cloth / towel.

Thereafter, the dough should be divided into balls of equal size.

The balls should be rolled into thin rounds.

Heat a tawa on the gas.

Roast the chapati rounds on medium flame and flip the sides at intervals.

Keep aside the ready chapatis.

Stuffing Mixture

Ingredients

Onion                                                                    ½ Cup

Capsicum                                                             1 Nos.

Ginger                                                                  1 Tbsp

Cabbage                                                              2 Cup

Carrot                                                                   2 Cup

Green chilly                                                        6 Nos.

Cumin seeds                                                      ½ Tsp

Coriander powder                                           ½ Tsp

Cumin powder                                                  ½ Tsp

Turmeric powder                                             ¼ Tsp

Chaat masala                                                     ½ Tsp

Garam masala                                                   ¼ Tsp

Oil                                                                           1 Tbsp

Coriander leaves                                              2 Tbsp

Coconut Coriander chutney                        ½ Cup

Salt                                                                         to taste

Method

Chop the onion, green chillies and coriander leaves.

Thin slice the capsicum.

The carrot and cabbage should be shredded.

Peel and grate the ginger.

Rinse the diced vegetables with water and strain extra water. Keep aside.

Take a pan and pour the oil in the pan.

Let the oil become hot.

Add the cumin seeds and let them crackle.

Put the diced onion in the pan and sauté for some minutes and let the onion become translucent.

Now drop the green chilly pieces in the pan.

Also throw the grated ginger in the pan.

Bring in the capsicum slices, shredded carrot and cabbage to the pan.

Sprinkle the garam masala, chaat masala, coriander powder, cumin powder and turmeric powder on the pan contents.

Season the pan contents with salt.

Cook the pan contents for 5-7 minutes.

Toss the pan contents at intervals.

Then lid the pan and simmer the pan contents on low flame for 3-4 minutes.

Spoon the pan contents every few minutes.

Splash little water in the pan if required.

Then remove the lid of the pan and cook the pan contents until the water is absorbed by the pan contents.

Top the pan contents with chopped coriander leaves.

Mix the pan contents for 1-2 minutes.

Set aside the prepared stuffing mixture in a bowl.

Coconut Coriander Chutney Recipe

Ingredients

Shredded coconut                                           1 Nos.

Coriander leaves                                              ½ Bunch

Green chilly                                                        3-4 Nos.

Garlic pods                                                          2-3 Nos.

Lemon juice                                                       ½ Nos.

White pepper                                                    ¼ Tsp

Sugar                                                                     1 Tsp

Salt                                                                         to taste

Method

Remove the skin of the garlic pods.

Knife the coriander leaves, skinned garlic and green chillies.

Squeeze the juice of half the lemon.

Mix the pressed garlic, torn coriander leaves, chopped green chillies, shredded coconut, lemon juice, white pepper, sugar and salt.

Grind the mixture in a blender for Coconut Coriander Chutney.

Chapati Roll

Take one chapati and spread 1 tsp of the coconut coriander chutney evenly on the chapati.

Fill the chapati with a portion of the stuffing mixture.

Roll the stuffed chapati.

Pack in the Lunch Box or serve.

                                                Tawa Chapati

Introduction

Roasting chapati on the tawa is a traditional method.

This method is common in almost all Indian households.

Although, newer methods for cooking chapatis are also now available.

These include the roti maker, microwave oven, electric stove, hot plate etc

Chapatis are also grilled directly on the gas flame on high heat.

However, the same effort is required when using these appliances also.

The basics of cooking chapatis via all different modes require attention.

Let us look at some details that need to be monitored when cooking chapatis on the tawa.

The ingredients needed are as follows:

Ingredients

• Whole wheat flour :                               3 Cup
• Salt :                               1 Tsp or as required
• Water :                               5 Cup
• Oil :                               1-2 Tsp

Requirements

The requirements include:

• Large bowl
• Tawa
• Dry cloth towel
• Rolling Board & Pin

Making Dough

Sieve the whole wheat flour.

Combine the sieved flour and salt in a bowl.

Mix to get a uniform mixture.

Pour water in modest quantities.

Gather the bowl contents with the water.

Make the dough.

Knead the dough for some minutes.

Wet hands and apply to the dough and then knead if water is required while kneading the dough.

Use the fist / knuckles to knead the dough.

If the dough is sticky then dip in dry flour and knead again for couple of minutes.

The dough should be pliable and not be overly soft or hard.

Thereafter, the dough can be rested for 20-30 minutes.

Resting the dough is optional but it is advisable to do so.

Place in a bowl and cover with a cloth.

Segregate the dough into medium sized balls.

Flatten and roll the dough balls in the hand.

Flatten Chapatis

Roll into circular disc shapes with a rolling pin on the board.

The dough ball should move in the circular direction when being rolled for the round shape.

Cover with flour while rolling as and when required.

Cooking Chapatis

Heat a tawa on high heat on the gas.

The tawa should be smoking hot.

To ensure the tawa is hot as required, throw some flour on the tawa, if the color of the flour turns darker instantly then it is an indication the tawa is hot.

Then flip the disc in both hands to get rid of the excess flour.

Now lay the disc on the heated tawa.

Ensure they are no folds or wrinkles on the disc when doing so.

The disc should be cooked on high flame on the tawa.

This allows the disc to be roasted faster and being on heat for a shorter duration makes the chapati soft.

Though, when the chapatis are on high flame they could get over cooked.

Hence, there is need to be attentive when the chapatis are on the hot tawa.

After 30 seconds of the chapati being laid on the heated tawa, bubbles will be seen on the chapati façade.

Then flip the disc side.

Take a dry cloth towel and press down on the disc sides for even roasting.

Continue for 30 seconds then turn the disc side.

Cook both disc sides for another 20-30 seconds each.

Clamp down with the cloth towel on areas that seem uncooked.

Brown spots should develop on the chapati sides.

Dark spots hint that the chapati is over cooked or burnt.

The disc should not be stationary on the hot tawa.

Either rotate / spin the chapati on the tawa or flip the disc sides every some seconds.

This will prevent the chapati from burning.

Get the cooked chapati off the gas.

The rest of the dough balls can be roasted via the same procedure.

Apply ghee or butter and serve with other side dishes.

Chapatis Roasted on Hot plate

Introduction

Chapatis cooked with the same dough on direct flame differ from those roasted on the hot plate

When roasted on the gas flame they are soft and puffy.

Whereas, when the chapatis are cooked on the hot plate they become hard.

Although, soft and fluffy chapatis is also possible when using the hot plate.

Some things need to be kept in mind to get the desired result.

Forming Dough

Wheat flour or whole wheat flour can be used to form the dough.

You may require 2 cups of wheat flour / whole wheat flour to 1-2 cups of lukewarm water.

Salt as required can be added to the flour in a bowl.

Mix the bowl contents and let the mixture be uniform.

Then add water to the bowl contents.

Throw water in modest quantities in the bowl.

Collect the bowl contents and form a dough.

Knead the dough for some minutes.

Wet hands and apply to the dough if water is needed for kneading the dough.

Drops of water can also be splashed on the dough and then the dough can be further kneaded.

The fist / knuckles can be used to knead the dough.

The dough should not stick to the sides of the bowl.

Then stand the dough for couple of minutes in the bowl.

Thereafter, knead the dough again for some minutes.

Press the dough with a finger.

If the dough does not spring back on doing so then the dough is ready.

Keep the dough in a bowl.

Cover the bowl with a cloth for 10 minutes.

Rolling Chapatis

Segregate the dough into equal sized lemon balls.

Dip a dough ball in the flour.

Now flatten a dough ball with the hand gently.

Level the dough ball further with a rolling pin.

Roll the dough ball on a flat surface into a disc having even thickness.

Use dusting flour as and when required while rolling.

Roll the other dough balls also into discs with uniform thickness.

Cooking on Hot Plate

Position the hot plate setting to high heat.

Take a griddle pan and put on the hot plate.

Allow the griddle pan to get sufficiently heated.

Steam should radiate from the pan.

Then put the rolled disc on the hot plate.

Roast the disc for some seconds and let the disc change to a darker color.

Then flip the side of the disc using tongs.

Cook the disc for 1 minute on the flipped side.

Bubbles will start to appear on the disc surface.

Thereafter, turn the disc side.

Now take a cloth towel and gently press down from all sides while cooking the chapati.

Spin the chapati on the pan with the cloth towel in circular pattern.

If steam starts erupting or escaping from one side then block that disc side with the cloth towel.

The steam will now not be allowed to escape and the chapati will puff up.

Flip the disc side thereafter.

Clamp down with the cloth towel on the other side also.

Do not exert much pressure.

Roast for few seconds on this side.

The chapatis should be roasted in a short span of time and the moisture should not be allowed to evaporate completely.

Also the chapatis should not be allowed to get over cooked.

They will otherwise become hard and overly crispy.

Get the chapati off the pan.

The chapati is thoroughly cooked when the inside of the chapati is soft and the exterior is little crispy.

The remainder dough balls can be cooked in the similar manner.

The prepared chapatis can be rested in a hot case.

Top with oil / butter and serve with lentil / curry dishes.

Chapati Roasted on Electric Stove

Introduction

It is common knowledge that chapati dough is prepared by mixing wheat flour and water.

The dough is then divided into balls having equal size.

The dough balls are then rolled for medium thick rounds.

The rounds are then roasted on the tawa on medium gas flame.

For soft and puffed chapatis, the rounds are roasted directly on the gas flame when bubbles appear on the surface of the rounds.

However, this method of preparing chapatis is not possible when only the electric stove is available for cooking at certain homes.

This is because there is no naked flame on electric cooktops.

Hence soft chapatis cannot be prepared on the electric gas stove following the traditional method.

Nevertheless, soft chapatis can also be dished out while cooking the chapatis on an electric gas stove.

This can be achieved by making changes in the dough forming process.

A few things can be kept in mind while preparing the dough for the chapatis to be soft and puffy.

Firstly, lukewarm water can be used instead of water at room temperature.

Secondly, yogurt can be added while forming the dough.

Thirdly, the dough should be rested for the stipulated duration.

Recipe

Ingredients

Whole wheat flour                                                          1 Cup

Yogurt                                                                                   2 Tbsp

Lukewarm water                                                              ¼ – ½ Cup

Salt                                                                                         ¼ Tsp

Olive oil / Vegetable Oil                                                 2 Tbsp

Method

Take whole wheat flour in a bowl.

Add salt to the bowl and mix the bowl contents.

Empty the yogurt in the bowl.

Pour the olive oil on the bowl contents.

Gather the bowl contents and allow the bowl contents to crumble.

Then splash water in the bowl in small quantities.

Make a dough with the bowl contents.

Wet hands and add water to the dough.

This will avoid excess water from being added to the dough.

Knead the dough for some minutes.

Let the dough become soft and pliable.

Cover the dough with a cloth.

Place the covered dough in a bowl.

Keep aside the bowl with the covered dough aside for a minimum period of 30 minutes and maximum duration of 2 hours.

Thereafter, segregate the dough into 5 equal sized dough balls.

Place a tawa on the electric stove.

Let the tawa become hot.

Take a dough ball and dip the flattened dough ball in wheat flour.

Now flatten the dough ball gently with the hand.

Roll the flattened dough ball with a rolling pin into a thin disc.

The stove should be set on medium heat.

Bring the thin round onto the tawa on the stove.

Bubbles will appear on the surface of the disc.

When few bubbles start appearing on the disc surface then flip the disc side.

Now take a cloth and push down the disc on the tawa slightly from the sides.

Also spin the disc on the tawa with the cloth.

The disc will then be roasted uniformly and also puff up.

Cook till the disc side is browned.

Now turn the side of the disc and press down and rotate with the cloth again.

When both sides are brown, remove the ready chapati from the gas.

Top with butter if desired.

Wrap the chapati in the same cloth used to cover the dough.

The remaining dough balls can be roasted on the electric stove in the same manner.

Keep the chapatis in the cloth until required or for few hours.

NOTES

The dough can also be preserved in the refrigerator for a day or two,

Keep the dough in a zip lock bag.

When required to cook chapatis, bring out the dough in the zip bag from the refrigerator.

Stand the bag until it is at room temperature.

Then begin preparing chapatis.

Noodled Chapatis

Introduction

Chapatis can be cut into strips and stirred with an assortment of vegetables for the Noodled Chapati dish.

The chapati noodles can be added to various vegetable mixtures.

Chapati Recipe

Ingredients

Wheat Flour                                       2 Cup

Salt                                                         to taste

Water                                                   as required

Method

Place the wheat flour in a wide plate. Add salt to the bowl. Mix the bowl contents.

Make a well in the middle of the plate.

Add water in the well.

Top with some of the flour in the plate.

Mix the plate contents to make dough.

Knead the dough for some minutes.

Pour drops of water in the plate as required.

Stand the dough for 30 minutes to 1 hour.

Divide the dough into balls that are equal in size.

Roll into thin rounds.

Heat a tawa on the gas.

Roast the chapati rounds on medium flame on the gas.

Turn the sides of the chapati until both sides are roasted.

Set aside the ready chapatis.

Mixture 1

Ingredients

Chapati                                                                 6 Nos.

Onion                                                                    ½ Cup

Tomato                                                                                ½ Cup

Bell pepper                                                         ½ Cup

Garlic pods                                                          2 Nos.

Pav bhaji masala                                               ½ Tsp

Red chilly powder                                            ½ Tsp

Turmeric powder                                             ½ Tsp

Black salt                                                              ½ Tsp

Butter                                                                   2 Tbsp

Salt                                                                         to taste

Coriander leaves                                              for garnish

Lemon wedges                                                                 for garnish

Method

Knife the chapatis into long thin medium sized strips.

Slice the onion, tomato and capsicum.

Peel and mince the garlic pods.

Take a pan on the gas.

Add butter to the pan and let it melt.

Put the onion and capsicum slices in the pan.

Sauté the pan contents for some minutes and let the onion change to a darker color.

Then stir in the chopped garlic and tomato slices.

Throw the red chilly powder and turmeric powder on the pan contents.

Mix the pan contents for some minutes.

Sprinkle the pav bhaji masala and black salt in the pan.

Adjust the salt seasoning of the pan contents.

Stir the pan contents for 1-2 minutes.

Toss the chapati strips in the pan.

Spoon the pan contents.

Switch off the gas and transfer the pan contents to a bowl.

Top the bowl with torn coriander leaves.

Place the lemon wedges over the bowl contents.

Serve hot.

Mixture 2

Ingredients

Chapati                                                                 4 Nos.

Onion                                                                    1 Nos.

Garlic cloves                                                       5 Nos.

Carrot                                                                   3 Tbsp

Cabbage                                                              ¼ Cup

Capsicum                                                             2 Tbsp

Ground pepper                                                                1 Tsp

Tomato sauce                                                    2 Tsp

Soya Sauce                                                         ¼ Tsp

Cooking oil / Olive oil                                      1 Tbsp

Salt                                                                         to taste

Spring onion                                                       for garnish

Method

Make medium sized strips of the chapatis.

Knife the carrot, onion, capsicum and cabbage into thin medium slices.

Remove the skin of the garlic cloves.

Chop the peeled garlic.

Take a pan and pour the oil in the pan.

Let the oil get heated.

Then add the diced onion and pressed garlic to the pan.

Stir the pan contents for few minutes until the pan contents are browned.

Bring in the cabbage and carrot slices to the pan.

Cook the pan contents for some minutes on medium flame.

Spoon the pan contents constantly.

Now toss in the capsicum slices.

Mix the pan contents for 1-2 minutes.

Now pour the soya sauce in the pan.

Also splash the tomato sauce in the pan.

Sprinkle the ground pepper on the pan contents.

Throw salt as required on the pan contents.

When the vegetables are soft and cooked then put the chapati strips in the pan.

Toss the pan contents.

Cook the pan contents on low flame for 2-3 minutes.

Stir at intervals.

Garnish with fresh chopped whites and greens of the spring onion.

Serve hot in a bowl.

Round Shaped Chapatis

Introduction

Chapatis that are round in shape are much desired.

This is not only because they are a good sight to behold.

But as it is an indication that the chapati is evenly thick and will be uniformly baked.

For round shaped chapatis, we need soft and pliable dough.

The dough needs to be elastic so it can be flattened with ease.

In order to achieve the above, the right flour needs to be used.

Flour made from hard wheat is much easier to roll out thin chapatis.

However for soft chapatis, dough prepared from softer flour would be suitable.

The solution lies in using flour ground from a combination of hard wheat and soft wheat.

For this purpose, chapati or atta flour would be ideal.

Although, sieved whole wheat flour and plain flour can also be added in equal quantities for dough formation.

Let us look at the basics of making chapatis and getting them round shaped.

Ingredients

The ingredients required for making chapatis are as follows:

• Chapati / Atta flour :               3 Cup
• Water :               5 Cup
• Ghee / Oil :               ½ Tsp
• Salt :               to taste ( optional )
• Extra flour :               for dusting / rolling

Requirements

Other requirements would also be required which are:

• Wide bowl
• Rolling Board
• Rolling Pin
• Flat Pan
• Pair of Tongs

Forming Dough

Take a wide bowl.

Measure the atta flour as required and pour in the bowl.

Add salt to the flour in the bowl if desired.

Mix the bowl contents.

Throw some water in the bowl and begin forming the dough with the other bowl contents.

When a dough is formed then knead the dough for couple of minutes.

Add water in the desired quantities while kneading the dough.

Prepare a soft and elastic dough.

Rest the dough for 30 minutes.

Thereafter, knead the dough again for few minutes.

Divide the dough into medium sized balls.

Roll the dough balls in a circular pattern in the hand and flatten slightly.

Then dip in flour and roll in the hand and flatten gently.

Rolling Chapatis

Rolling chapatis is the most crucial step for round chapatis. This is because the shape in which the chapatis are rolled and roasted is the same.

Take the board for rolling the chapatis.

Place the flattened dough ball on the board.

Start rolling the chapatis with the rolling pin.

Apply even pressure while rolling the chapatis.

The dough ball should spin in a circular motion when rolling.

Roll the dough ball up and down two times in the same direction.

Then rotate the round by 45 degrees and roll in the similar manner.

Then flatten the edges with the rolling pin.

The round should be tossed around in the rolling board after every few rolling strokes.

Dust with flour while rolling as and when required.

Roll the other dough balls similarly.

It is only with practice that one can roll chapatis in round shape so keep practicing.

Roasting Chapatis

Take a pan and let it become hot on the gas.

Flip the round in the hand few times to shake off the excess flour while the pan gets heated.

When the pan is sufficiently hot, lay the rolled round on the hot pan.

The gas flame should be set to medium heat.

Revolve the round on the pan so all sides get cooked.

Then turn the side of the round after 1 minute.

The dark spots would not have appeared as yet.

Now for 60-120 seconds keep on the flipped side.

Then take the tongs and grill the round on the direct gas flame on high heat.

Both sides should be golden browned.

Remove the cooked chapati from the gas.

Bake the other dough balls also.

Enjoy ready chapatis after topping with ghee / oil.

 

 

 

 

 

 

 

 

 

Chapati with Roti Maker

Introduction

Preparing soft chapatis with the roti maker may need practice.

When making rotis in the roti maker it is important for the dough to have the accurate consistency.

The ingredients of the dough also need attention.

The time taken to roast each side of the chapati on the roti maker should also be monitored.

Basic information will be helpful while preparing rotis in the roti maker.

Recipe 1

Ingredients

Wheat Flour                                                       2 Cup

Salt                                                                         ½ Tsp

Curd / Milk                                                          2-3 Tbsp

Oil                                                                           1 Tbsp

Method

Put the wheat flour in a bowl.

Add salt to the bowl.

Mix the bowl contents.

Pour small quantity of water in the bowl.

Let the flour absorb the water and gather the bowl contents.

Empty the curd in the bowl.

Now prepare the dough.

Additional water should be added to the bowl as and when required.

Then apply the oil on the dough.

Knead the dough for few minutes.

The dough should be loose.

Place the dough in a bowl.

Lid the bowl with a cloth / towel.

Set aside the bowl for 1 hour.

Then divide the dough into balls having equal size.

The dough balls should be small or medium in size.

Brush 1 drop of oil on palm of hand.

Take one dough ball and flatten the ball in the hand.

Repeat the same procedure with the remaining dough balls.

Now take the roti maker and open the lid of the roti maker.

The roti maker can now be switched on.

A red light will be shown.

Wait until the red light goes off.

It could take 5-8 minutes for the light to be turned off.

Put the flattened dough ball on the edge of the roti maker and close to the lid of the roti maker.

The dough ball should not be placed at the center of the roti maker.

Now lid the roti maker.

Press the lid one time gently.

Care should be taken to not press the lid of the roti maker more than one time.

Then open the lid of the roti maker.

Wait for 2 minutes.

Bubbles will appear on the surface of the chapati.

Then reverse the side of the chapati with a wooden flat spoon / spatula after 1 minute.

Partially close the lid of the roti maker for some seconds.

Then open the roti maker lid.

Rotate the roti on the roti maker and again half close the lid of the roti maker.

Then open the lid of the roti maker after couple of seconds.

Serve hot the ready chapati with curry / dry curry.

Recipe 2

Ingredients

Wheat flour                                                        400 g

Salt                                                                        to taste

Water                                                                  as required

Method

Combine the wheat flour and salt in a bowl.

Mix the salt with the wheat flour in the bowl.

Pour water in small quantities in the bowl.

Knead the bowl contents for soft and loose dough.

Equal sized balls should be made with the prepared dough.

Gently flatten the dough balls.

Dip the dough balls in wheat flour to avoid the stickiness of the dough when in the hand.

The roti maker can now be switched on.

The red light should appear.

Allow the roti maker to become hot.

When the red light is not visible then place the dough ball at the edge and near the lid of the roti maker.

Thereafter, press down the lid of the roti maker and open the lid of the roti maker.

Wait for some seconds then flip the chapati side.

Lightly press down the lid of the roti maker and then open the roti maker lid.

The roti will bulge out.

Remove the roti after few seconds.

Serve hot with vegetarian / non-vegetarian dishes.

How to make Chapati in Microwave Oven

Smoked Chapati in Microwave Oven

Introduction

The traditional method of roasting chapatis is on the gas flame on a tawa / griddle pan / flat pan.

Another new method of preparing chapatis is in the Microwave Oven.

To prepare chapatis in the microwave oven, the oil can be mixed to the wheat flour and salt. Water can then be added for dough preparation. The dough can be divided into balls of equal size.

Alternatively, the dough can be prepared by combining only the wheat flour and salt. Water should be poured in small quantities to form dough. The dough is then segregated into equal sized balls. Oil can now be applied to the hand and the dough balls can be flattened by hand.

The dough balls can then be rolled with the rolling pin on a flat surface until they are round shaped.

The rounds should then be wrapped in paper towels.

The power of the microwave oven should be kept on high power while roasting the rounds.

Both sides of the rounds should be cooked in the microwave for stipulated number of seconds.

The ready chapatis can then be served with yogurt / lentil dishes / curries.

Recipe 1

Ingredients

Whole wheat flour                                          200 g

Oil                                                                           2 Tsp

Salt                                                                         to taste

Water                                                                   for the dough

Method

Sieve the whole wheat flour.

Combine the sieved wheat flour, salt and oil in a bowl.

Mix the bowl contents.

Now pour water in small quantities in the bowl.

Gather the bowl contents and form the dough.

The dough should be kneaded until it is hard.

The dough should be pliable also.

Now place the dough in a bowl.

Cover the bowl with a wet muslin cloth.

The dough should be rested for 30 minutes in the bowl.

Thereafter, knead the dough for another some minutes.

Divide the dough into 4 balls having equal size.

Flatten the dough balls with hand slightly.

Roll the flattened dough balls into medium rounds with the help of a rolling pin.

Switch on the microwave oven.

Put the microwave oven on high power.

The rounds should be wrapped in paper towels.

Roast the covered rounds in the microwave oven for 40 minutes on one side.

Thereafter flip the side of the rounds and roast in the microwave for another 40 seconds.

Repeat the same procedure with the rest of the dough balls.

Serve with vegetarian /non-vegetarian dishes.

Recipe 2

Ingredients

Whole wheat flour                                          1 Cup

Salt                                                                         1 Tsp

Canola oil                                                             1 Tsp

Lukewarm water                                              for dough preparation

Method

Mix the wheat flour and salt in a wide bowl.

Splash water in small quantities in the mixture in the bowl.

Make a dough with the bowl contents.

Collect the bowl contents and add water as required to prepare the dough.

Water can also be added in the dough by wetting hands and then mixing the dough.

Knead the dough until it is pliable and non-sticky.

Now rest the dough in a bowl for 30 minutes.

Cover the bowl with a damp cloth / towel.

Then split the dough into balls having equal size.

Smear some oil on the hands.

Take a dough ball in the hand and flatten the dough ball gently.

Roll the flattened dough balls with a rolling pin to prepare medium rounds.

Cover the medium rounds with kitchen towels.

Put the covered medium rounds in a microwavable plate.

The microwave oven should be switched on.

The power should be set to high power.

Place the plate with the covered round in the microwave oven.

Cook for 30 seconds on one side.

Then turn over the side of the round.

Cook the other side for an additional 30 seconds.

The other dough balls can be cooked in the same manner.

The chapatis are now ready to be served.

Serve hot with other accompaniments.

how to make chapati gluten free

Chapatis Sans Gluten

Introduction

Hard wheat contains high quantities of gluten and lesser quantities of protein.

Gluten lends elasticity to the bread.

However, the semi-hard varieties of wheat are most popular.

They are also known as durum wheat.

Durum wheat is high in protein and low in gluten.

Hence breads prepared with durum wheat or semi-hard variety of wheat do not rise much.

Though, they can be kneaded and rolled with ease.

Also these are healthier.

Although, breads and chapatis can also be prepared sans gluten.

Gluten free flours can be used for the same.

Millet / Sorghum flour is gluten-free.

When using millet flour, the dough for the chapatis can be made with or without adding oil to the dough.

Gluten Free Chapatis With Oil

Ingredients

Sorghum flour                                   2 Cup

Rice flour                                             ¾ Cup

Salt                                                         ½ Tsp

Ghee                                                     1 Tbsp

Method

Heat water in a kettle on the gas.

Combine the sorghum flour, rice flour and salt in a wide bowl.

Mix the bowl contents.

Create a well with the 1 tablespoon of ghee in the center of the bowl.

Pour hot water from the kettle in the bowl well.

The ghee should melt in the hot water.

Now toss the melted ghee with the other bowl contents and form the dough.

The water should be added to the bowl in small quantities.

The water is hot so care should be taken while preparing the dough.

The dough should be kneaded for couple of minutes.

The dough has to be soft.

When formed, the dough should be split into balls of equal size.

Take 2 sheets of cling film and lay one sheet of cling film on a flat surface.

Flatten a dough ball with the hand and place atop the laid cling film sheet.

Cover with the second cling film sheet.

Use a rolling pin to roll the chapati in a round shape.

The rolled round should be evenly rolled from all sides.

Heat a pan on the gas.

Let the pan become hot.

Then remove the cling films from the rolled round.

Cook the rolled round on the pan on the gas.

After 1 minute the round can be flipped to the other side.

Then roast the other side for 60-120 seconds.

Turn over the side of the round.

Take a cloth and press down slightly from the center.

The round should rise.

Flip the side again.

When both sides are roasted get the chapati off the gas.

The same process can be applied to cook the other dough balls.

Top with butter and serve.

Gluten Free Chapatis Without Oil

Millet flour                                          1 Cup

Salt                                                         1 Tsp

Hot water                                            11 Tbsp

Method

Put the millet flour in a bowl.

Add salt to the bowl.

Mix the bowl contents.

Pour hot water on the bowl contents in modest quantities.

Form a dough with the bowl contents.

Knead the dough for some minutes.

Put the dough in a bowl.

Cover the bowl with plastic / cling film.

The dough should be rested for 30 minutes at normal temperature.

Thereafter, knead the dough again for few minutes.

Divide the dough into medium sized balls.

The dough ball should be flattened with the hand slightly.

Take 2 sheets of wax paper.

Brush one side of both the wax paper sheets with some oil.

Put a flattened dough ball on the coated side of a single wax paper sheet.

Now top the flattened dough ball with the coated side of the other wax sheet.

Roll the dough ball into a circular disc having equal thickness with a rolling pin.

Take a tawa on the gas.

Let the tawa become hot.

Remove the wax paper and put the rolled disc on the hot tawa.

Cook for some seconds.

Splash few drop of water on the surface then flip the disc side.

Roast for 2 minutes on the flipped side.

Throw few drops of water on the top of the disc.

Turn the side of the disc.

Press down with a cloth towel.

After 1 minute, get the ready chapati off the gas.

Serve hot.

                                                Puffy Fluffy Chapati

Introduction

A puffed chapati is a well and evenly cooked chapati.

A puffed chapati is fluffy and usually irresistible.

They are soft and crispy.

However, preparing fluffy chapatis become better with practice.

In the beginning, the desired result may not be achieved.

Although, one must keep trying different techniques for better results.

Fluffy chapatis are possible when the chapatis are roasted on the hot tawa.

A combination of heated tawa and direct gas flame can also be used for fluffy chapatis.

Here are a few suggestions for getting that puffy fluffy chapati.

Enjoy hot with other side accompaniments.

Ingredients

The ingredients needed are as follows:

• Whole wheat flour :               4 Cup
• Lukewarm water :               for the dough
• Salt                 :               1 Tsp
• Flour for dusting :               ½ Cup

The measurement of the ingredients will dish out 5 rotis.

Requirements

The basic requirements are as follows:

• Large bowl
• Rolling pin
• Rolling Board
• Dry cloth towel / Pair of tongs
• Tawa / Flat pan / Griddle pan

Making the Dough

In a large bowl, combine the whole wheat flour and salt.

The lukewarm water can now be slowly added to the mixture in the bowl.

Form the dough with the bowl contents.

Wet hands and knead the dough for 15 minutes.

A soft and pliable dough is required.

A soft dough is the first step towards the soft fluffy chapati.

Then put the dough in a bowl.

Lid the bowl with a cloth and keep for 1 hour.

Thereafter, the dough should be portioned into 5 lemon sized balls.

Rolling Chapatis

Dust the dough ball with flour.

Roll and flatten slightly with the hand.

Use the rolling pin to roll the chapati on the board.

Flatten to a medium thick round.

Roasting Chapati on Tawa

In the meanwhile, heat the tawa on the gas on medium heat.

The tawa should be at the required temperature.

To determine the same, one can splash few drops of water on the hot tawa. If dew drops are formed in a few seconds, the tawa is sufficiently hot.

Taka the medium round and shake off excess flour.

Lay the medium round on the heated tawa.

Let there be no folds when doing so.

After few seconds, the chapati will begin to dry.

Now flip the side of the round.

Then place the gas on low heat.

Shift the roti on the tawa and allow bubbles to appear.

Take the dry cloth towel and fold and pad the towel.

With the dry towel on high flame, apply even pressure on the sides of the round on the gas.

The chapati will puff up.

Turn the round side.

Continue pressing down the edges and let the chapati swell.

Roasting Chapati on Tawa / Gas Flame

The same result can also be seen when the chapati is placed on the naked gas flame.

When the chapati is on the hot tawa, flip the side of the round after 10 seconds.

After 30 seconds of flipping the round side, lift the round with tongs.

Put directly on the gas flame.

Roast one side and allow it to puff then turn the side of the round and allow it to puff up again.

Then cook it on the tawa again for some seconds.

Storing Chapatis

The chapatis can be offloaded from the gas / tawa when they are golden brown.

The other dough balls can be prepared similarly.

The puffed chapatis can be kept warm for few hours when wrapped in cloth.

NOTES

• Some drops of milk can also be added to the mixture of whole wheat flour and salt in the bowl. The water can then be poured on the bowl contents for dough formation.
• Milk powder can also be added to the flour and salt mixture in the bowl.
• Also soda bi-carbonate can be mixed with the flour and salt before the water is added.