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How to Make Chapati and Store

How to Make Chapati and Store

Chapati, which is great accompaniment to most of the Indian side dishes, is also the most preferred food in India. Because of its immense health benefits, most of the aged people have chapati for dinner. Combined with a tasty side dish, you can enjoy a delightful dinner. Many women, especially the working women prefer to make chapati and store it, so that they can use it as and when they want. Making chapati is quite a tiresome job, and making it every day is extremely boring and frustrating. So the best solution is to make chapati and store it, so that you just need to heat it before eating.

How to make chapati?

Chapati dough can be kneaded by adding hot water, warm milk or regular yogurt. If you are planning to store the chapatis for a long time, say more than a month, then you should use yogurt.

Take 2 cups of flour in a bowl and add salt. Knead the flour yogurt slowly only what is needed, as you go. The flour should not be too watery. Continue to knead till you get the right consistency. Add oil and knead to smooth dough. Cover with a wet cloth and keep aside for 30 minutes. Divide the dough into small smalls and roll them in your palm, then slightly flatten them. Coat them in wheat flour and roll each ball in circular motion to make a round circle. Heat a tawa, place a chapati on it. When you see small bubbles, turn it over. Again when bubbles arise, slightly press with a folded cloth. The chapati will puff up. Remove from heat. Tasty, soft chapati is ready. Make the remaining chapatis and stack them in an airtight container, so that they remain soft till you eat them.

How to store chapati?

I hope you have learnt how to make chapati. Now I shall tell you how to store the chapatis. Storing the chapatis depends on how long you intend to store them. Is it just a few hours, days or months?

  • If you are making the chapatis about 30 minutes before dinner, just wrap the chapatis in a dry kitchen towel and place them in an airtight container. The chapatis will be warm when you use them after half-an-hour.
  • If you want to store freshly made chapatis for one hour, then store them in either tortilla warmer, which is a storage bag made of insulated fiber or pizza delivery bag which is made of thermally insulated material. Both these are available on the Internet.
  • If you want to store chapatis for three hours, just place them in either pizza delivery bag with heating element or in a crack-pot conventional oven.
  • If you want to store the chapatis for two days, just wrap the chapatis when they become cool, in aluminum foil and place them in a sealable bag, close the seal and store them in the refrigerator.
  • And finally, if you want to store the chapatis for three months or more, wrap the chapatis when they become cool, in an aluminum foil, place them in a ziploc bag and freeze them.

Now that you have learnt to make chapati and store chapati, do try it and enjoy them with superb, delicious side dishes.

How to Make Chapati and Freeze

How to Make Chapati and Freeze

Chapati is one of the favorite foods of the Indians, especially North Indians. It is a very healthy food, and can be eaten with any curry. But making chapati can be a really messy and boring affair. Although readymade machine made chapatis are available in the market, in most of the houses, chapatis are made at home by hand, and this is what many people prefer. Chapati is a must for dinner in majority of houses in India, and in some houses, for lunch too. Chapati is made by kneading the dough, rolling it and cooking it, but if you have to make chapatis for the whole family twice a day, it can be quite frustrating and tiresome too, especially if you have to go for work. The best solution to solve this problem of making chapati everyday is to make large number of chapatis and then to freeze them, to be reheated and used as and when required. Makes the job easier and helps you to save plenty of time and work. In fact the other day I happened to read on the Internet that a woman makes 500 chapatis in a day and freezes them for 3 months. Easy, isn’t it? So first learn how to make chapati, and then how to freeze them. To know more, read on…….

How to make chapati?

  • Measure wheat flour into a bowl. (Around 1 cup for 6 chapatis). Sprinkle some salt and add some hot water/milk or and knead the dough well for 15-20 minutes till the dough becomes very soft. Cover with a wet cloth and keep aside for 30 minutes.
  • Divide the dough into equal parts and roll each part into round balls with your hands.
  • Flatten the balls, and sprinkle wheat flour on it and flatten the chapatis, and roll the chapati with a roller into round shaped disks.
  • Now heat the tawa and place a disc on it. When bubbles arise on the chapati, turn it over and slightly press with a towel.
  • The chapati will puff up. Place the chapati in an air-right container or casserole, and use it when required.

How to freeze chapati?

There are many ways by which chapati can be frozen and reused later. Some of them are

  • Make chapatis, and stack 6 chapatis together by placing wax paper in-between the chapatis to prevent them from sticking together. Now wrap these chapatis in aluminum foil and put the wrapped chapatis in a freezer bag. Seal the bag by first letting out whatever air is in the pack and freeze the bags.
  • Instead of freezer bags, you can also use air-tight containers.
  • The chapatis can also be heated and eaten by just placing the chapatis directly in a polythene bag and freezing them. This prevents the chapatis from absorbing water from the freezer.

When you want to use the chapatis, first thaw them in the refrigerator and then heat them on the tawa, oven or microwave. Making chapatis and freezing them is a great way to save plenty of time and is ideal for working women.

How to Keep Chapati Soft for Long Time

How to Keep Chapati Soft for Long Time

Chapati, one of the most common foods in India, is eaten everyday in my house for dinner. My in-laws are diabetic and take only chapati at night and my husband and kids also prefer chapatis for dinner. I am a working woman but I need to leave for work only by 11am, but I come back very late. My in-laws are very particular regarding their eating timings and they have their dinner at sharp 8.30 pm, while I reach back home only by 10pm. So I made the chapatis in the morning itself before I leave for work. My neighbor was so surprised to see that the chapatis I made in the morning remained very soft till night, and asked me the how it was possible. I gave her a few tips which I am sharing here with you, so that you can also make chapatis and keep it soft for a long time.

Tips for keeping chapati soft for a long time

If the chapatis have to remain soft for a long time, the most important factor is that the chapatis should be made soft, and the trick for making soft chapatis lies in kneading the dough. The softer the dough, the softer the chapatis, and the softer the chapatis, the longer they remain soft. So let’s see how to make the dough soft. There are various ways to make soft chapatis to keep them soft for a long time.

  • Knead the dough adding warm water to the flour.
  • Knead the dough using warm milk to the flour.
  • Knead the dough using yogurt to the flour.
  • Use a small boiled potato. Mash the potato and to the flour and knead well.
  • Use whey to knead the flour. Whey is the water that remains after making home-made paneer.
  • Higher content of water in the dough can also make soft chapatis.
  • If you are using water to knead the flour, make sure you use only hot water and not cold water.
  • Adding oil/ghee when kneading the dough makes the chapati soft.
  • Kneading the flour with 2 tsp of silken tofu, warm water and a tsp of oil also produces soft chapatis.
  • When rolling the chapati, use minimum flour to dredge, or your chapati will become hard.

Another important factor is that they dough has to be knead for a long time if the dough has to become soft, at least for 15 minutes and then covered with a wet cloth and set aside for 30 minutes before making chapatis.

Well, now that you have learnt a few tricks to make soft chapatis, the next thing you need to know is how to keep chapati soft for a long time. As soon as you cook the chapati on a tawa, place it in an air-tight container, smear a bit of oil on it with the back of the spoon and close the container tightly. Repeat with all the chapatis and stack the chapati in the container, one on top of the other and place a paper towel to absorb any moisture. Now close the lid tightly.

Open the container in the evening and you can serve soft chapatis to your family members! It works!!! Try it……..Good Luck!!!

How to Heat Chapati in Oven

How to Heat Chapati in Oven

Chapati, one of the most commonly eaten staples in Northern India, is a delicacy when eaten with a suitable vegetarian or non-vegetarian curry. It is made with wheat flour, water and bit of salt. Chapati is a very healthy food, and can be made in various varieties such as aloo chapati, spinach chapati, masala chapati, keema chapati, cabbage chapati, cauliflower chapati, coriander chapati, kasthuri methi chapati and so on. You can try out various combinations to add to the chapati flour when kneading the flour to make chapati. Adding vegetables enhances its nutritional value. Chapati can be made at home or today, the task of kneading and rolling the chapati dough is made easier with readymade chapatis, which are available in most of the departmental stores. You just have to cook the chapati. So simple!!!

Whether you buy machine made chapati from the store, or you make the chapatis at home, there is often a chance for the chapatis to get left over. So what do you do with left over chapatis? Do you throw them away? Well, don’t do that! You can heat the chapati and use it again, which will taste nearly as good as the fresh ones.

You can store the left over chapatis by wrapping them in an aluminum foil and putting them in a sealable plastic bag and refrigerating it. When you want to use them again, you can either heat them on a stove or microwave oven.

To heat the chapati on the stove, you have to heat a tawa, and then place the chapati on it. Apply some oil/ghee. Press the chapati with a kitchen towel. Flip on to the other side and apply some oil/ghee. Press again. Sometimes, if you are lucky, the chapatis might puff up again. Even otherwise, the chapati will get heated and you can eat it with some curry. Place the chapatis in a casserole and close the lid tightly. This will keep the chapatis soft. Anyway, heat the chapatis just before you are planning to eat it. Don’t heat it earlier. Another method to heat the chapati is in an oven.

How to heat chapati in oven?

  • You can place the chapatis in a microwavable cookware, sprinkle some water and microwave for 2-3 minutes.
  • If the case of a conventional oven, you can heat the chapatis that are wrapped in aluminum foil and placed in a sealable bag. For this method of heating, you to remove the wrapped chapati from the sealable bag, but not remove the aluminum foil. Place the foil-stacks in the middle rack. Make sure you don’t place another stacks of chapatis, one on top of the other. Preheat the oven to 350º F. Heat the chapatis for 15 minutes.
  • Sprinkle the chapati with little water and wrap the chapatis in a damp cloth, and microwave on high for 1 minute. Remove the chapatis from the oven and take it out from the damp cloth and roast on a hot griddle or pan. Make sure you flip occasionally.

Well, now that you have learnt to heat the left over chapatis, remember not to throw them away. Just heat them and enjoy with your favorite curry!!!

How to Give Chapati to Baby

How to Give Chapati to Baby

Breast milk, is undoubtedly the best for your baby as it is the complete form of nutrition and provides health advantages for both the baby and the mother. It is the perfect food for your baby in the first year, or at least for the first six months. Breast feeding decreases your baby’s risk for illness and helps in growth. But sometimes after six months, breast milk alone might not be enough to fully satisfy the baby’s hunger, or it might not be enough to supply all the nutrients required during its growth as there can be a gap between the nutrients supplied by the breast milk and the nutrients required by the growing child. At this stage it is good to start giving complementary foods for the baby. Complementary foods are foods that are given to the baby in addition to breast milk, with continued breast feeding, to provide additional nutrition to the child.

Complementary foods can be foods like porridges, baby cereals, mashed vegetables or even chapatis. Chapati is considered as a good complementary food, because it is rich in nutrition and it is easily digestible, so you can give it safely to the babies, without being worried about unhealthy side effects. Chapati can be given to the babies in various ways. Let’s see how?

How to give chapati to baby

The most important factor you should understand before giving chapati to the baby is that it should very soft. You certainly can’t give the baby chapati which is very hard and crispy. So first, learn how to make very soft chapatis.

  • As I mentioned earlier, after six months you can start giving chapati as complementary food. If you have sufficient breast milk to feed the child, then you can soak the chapati pieces in hot water and leave it for sometime till it becomes very soggy and soft. And slowly feed the child with your hand or spoon.
  • If you have insufficient breast milk, soak the chapati pieces in hot milk and feed the baby.
  • Tear the chapati into small pieces; soak in hot milk for 15 minutes. Add some sugar and grind into a smooth thick paste and feed your baby with a spoon, just like porridge.
  • When you child is over nine months old, you can try giving spinach with chapati. Cook the spinach in a pressure cooker, and add the spinach paste with the chapati paste and feed the baby. If your baby has teeth, and can chew, then soak the chapati pieces in spinach paste and give.
  • Another healthy complementary food for the baby is to soak the chapati pieces in dal and feed the baby. To make the dal, pressure cook 2 tbsp yellow split moong dal with 1 cup water, and sieve the mixture into a bowl, using a mesh sieve.
  • Sometime between the age of seven to nine months to twelve months, you baby will start trying to pick up objects with her thumb and forefinger, and then put things in her mouth. At this age you can put some chapati pieces in her bowl which she will try to eat by herself.

These are some of the ways you can give chapati to babies, but always start with little quantities, and make sure you consult a pediatrician before you start feeding your baby with any food other than breast milk.

Dal Recipe for Chapati

Making Dal Recipe for Chapati

Dal dish is the easiest dish that can be made for chapati. It also tastes good and is a perfect combo for chapati. It is a very common dish that is made in North India. There are various dal recipes that can be eaten with chapati. Some of them are:

  • Dal with spinach sabzi
  • Dal with vegetables curry
  • Masala dal
  • Dal makhni
  • Dal fry
  • Methi dal
  • Channa dal with zucchini
  • Dal dhokli
  • Dal pakhtooni
  • Dal bati

There are also many snacks that can be made with dal such as; Channa dal chivda, dal thattai, dal bonda, dal murukku, dal vada, dal tikki etc.

Given below is two dal recipes made with moong dal.

Sweet and sour moong dal

This is a dish which I read on the Internet. Usually I make spicy dal curries for chapatis. We have only chapati for dinner at home, and a dal dish is a must at least once a week, taking into consideration its nutritional benefits. This recipe caught my attention when I was searching for another recipe on the net. I was attracted to the ’sweet and sour’ combination and decided to try it. The dish came out very well and was of an excellent taste, and my whole family relished it. Because of the slightly sweet taste, my children too enjoyed it. Just try it, you’ll love it!


  • Moong dal: 1 cup
  • Cauliflower: ½ piece (cut into small florets)
  • Spinach: 1 bunch (Chopped finely)
  • Potato: 1 big (Cut into small pieces)
  • Tomato: 1 large (cut into small pieces)
  • Sugar: 1 tsp
  • Salt: to taste
  • Bay leaf: 1
  • Ginger paste: 1 tsp
  • Oil: ½ cup
  • Cumin seeds: ½ tsp
  • Ghee: 1 tsp
  • Garam masala:
  • Green chillies: 5


  • Dry roast the moong dal in a pan till golden brown. Make sure it does not get burnt. Wash the dal when cool and boil it. Heat oil in a pan and deep fry the potatoes and cauliflower separately and keep aside. Remove all the debris from the oil. Heat 4 tbsp of oil in a pan. Add bay leaf, cumin seeds, green chillies and ginger paste. Saute for a few minutes. Add tomatoes and saute till tomatoes are cooked. Add the chopped spinach. Sprinkle some water. Cover and cook for 10 minutes. Add the fried vegetables and dal. Add sugar and salt and ½ cup water. Bring to boil. Add garam masala and ghee. Delicious moong dal dish is ready.

Sprouted moong dal salad

Sprouted moong dal is rich in proteins and calcium and a very nourishing dish and a great combo for chapati. To sprout the dal, soak it in water overnight. Drain and wrap the dal in a wet cloth, and keep in a dark place till sprouted.


  • Sprouted dal: 1 ½ cup
  • Cucumber: 1 cup chopped
  • Onion: 1 chopped
  • Tomatoes: 1 cup chopped
  • Orange slices or chopped ripe mango: 1 cup
  • Green chilli: 2 chopped
  • Salt to taste
  • Chat masala: 1 tsp
  • Lemon juice: 1 tbsp
  • Coriander leaves: chopped a handful

Cook the sprouted dal with little salt and water. Drain the water and let the sprouts cool. Take the sprouts in a bowl. Add the tomato, onion, cucumber, green chillies and fruit. Mix well. Season with salt, coriander leaves, chat masala and lemon juice. Toss until well combined and serve with chapati.

Capsicum Recipes for Chapati

Most of the individuals today are health conscious and prefer to eat only fruits and vegetables that have immense nutritional value and provide many health benefits. People have become very choosy regarding what they eat, and a majority of them eat vegetables that help the body to burn fat and lose weight. One such vegetable is the capsicum. Capsicum known as chilli pepper or bell pepper comes in colors like red, green and yellow. The vegetable has medicinal properties and is used in many recipes for its spicy taste. Capsicum boosts metabolism. It has the power to lower triglycerides in the blood, which helps the body to burn more calories. It is an excellent vegetable for those who are trying to lose weight. Let’s take a look at the names of some capsicum recipes that is a suitable side dish to be eaten with chapatis.

List of some capsicum recipes for chapati

• Capsicum in spicy peanut gravy
• Capsicum in spicy curd gravy
• Capsicum onion curry
• Creamy capsicum paneer curry
• Capsicum gram flour curry
• Capsicum peas gravy
• Corn capsicum curry
• Capsicum tomato curry
• Capsicum potato sabzi
• Capsicum cauliflower bhaaji
• Bell pepper curry
• Capsicum coconut curry
• Capsicum korma
• Capsicum masala curry
• Capsicum cabbage and peas curry
• Capsicum Gojju
• Capsicum besan sabzi
• Stuffed capsicum masala
• Capsicum mushroom curry
• Brinjal capsicum gravy

Since capsicum is full of flavors, this vegetable can be used in a variety of recipes. It is also cut into thin strips and used as toppings also, as in pizzas. Given below is the recipe for capsicum in spicy peanut gravy.

Recipe for capsicum in spicy peanut gravy

• Capsicum: 3 cut into cubes
• Peanuts: ¼ cup
• Coconut: 1 tbsp
• Sesame seeds: 1 tbsp
• Cumin seeds: 1 tsp
• Coriander seeds: 1 tsp
• Mustard seeds: 1 tsp
• Oil: 2 tbsp
• Coriander powder: 1 tsp
• Red chilli powder: ½ – 1 tsp
• Turmeric powder: ½ tsp
• Tamrind paste: 1 tsp
• Salt to taste
• Coriander leaves for garnishing
For grinding to paste:
Onion: 1
Tomatoes: 2
Ginger: ½ inch
Garlic: 2 cloves
Green chilli: 1
Grind the ingredients under ‘for grinding to paste’ to a fine paste.
Dry roast the peanuts, coconut, sesame seeds, cumin seeds and coriander seeds. Leave it to cool and then grind them to coarse powder.
• Heat oil in a pan and add the mustard seeds.
• When the mustard splutter, add the ground paste and cook till you get a nice aroma.
• Add tamrind paste and cook till the raw flavor disappears.
• Add the coarse powder.
• Add coriander powder, chilli powder, turmeric powder and salt.
• Saute for 3-4 minutes.
• Add the capsicum.
• Add ½ cup water and cook on a low flame till the capsicum gets cooked and the gravy thickens.
• Garnish with coriander leaves
Transfer into a serving dish and serve this capsicum in spicy peanut gravy, hot, with chapati.