Sunday, 24 May 2009
We used to make chappathis at home for a long time. But the one we we used to make were not so soft like in restaurants. It was always a challenge for me to make soft chappathis & I have been trying for quite a while for this. And here are some 'tips', if u r a starter.
Select a good quality brand Atta for making chappathis.
Knead well to make the dough soft . Also keep the dough covered for some time once it is knead well.
Its better when u make it in a moderately high flame for short time.If u keep it in flame for long time then it will become like papadam, frommy exp. ;)
After making keep the prepared chapathis closed, cuz they will get dry.
Now that you know so many things here's the recipe !!
Things needed :
Whole wheat flour or Atta or Gothambu - 2 cup
Water - as per need , lukewarm
Oil - 2 tbsp
Salt - 2 tsp
Preparation method :
Mix wheat n salt in a bowl. Add oil . Add water little by little n knead well to make a dough.
Cover the top of the bowl with a wet cotton cloth. Keep it aside for 1/2 hr or so.
Make balls out of the dough.
Take a wooden board .Roll out the balls into almost round shape using a rolling pin .
Heat 1 tbsp oil in a nonstick pan and fry the Chappathi turning both sides.
You can also apply oil on both sides of the chappathi using a cotton cloth.
Store the chappathis in casserole for not to make the air dry. Thats all !!
It goes well with almost all curries, but my favourite is egg curry & chicken curry!