CHAPATIS Now I know that this recipe is not the traditional Indian recipe for Chapatis since this does not have Ghee in it. Instead, I used canola oil and literally made my own kitchen version of Chapatis because this week I am campaigning for the convenience and instant gratification storecupboard ingredients give to every busy, always rushing home cooks who always find themselves at a lost every time that certain day of the week comes where there isn’t any fresh produce inside the chiller and literally no time or budget to visit gourmet/ethnic food shops. Note: I used half of these chapatis for my Quick Pizza Quesadillas which I made last night for dinner. Today I will use the other 6 pieces to make a deconstructed version of Paratha- (a popular unleavened flat-bread in Indian cuisine, Pakistani cuisine and Bengali cuisine, which is stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese)- source:wikipedia.org). I said deconstructed Paratha because instead of filling these flatbreads and frying these in butter, I decided to make a Curried Mashed Potato (spiced with Madras curry powder) sort of a dip to be scooped up with these chapatis. Ingredients:  4 cups white plain flour + 1 1/2 cup extra flour (for kneading the dough and dusting the kneading surface) 1 teaspoon salt 1 1/2 cups warm water 1/2 cup canola oil Procedure: Sift the flour and salt into a large bowl. Mix warm water and canola oil together. Pour wet ingredients onto the flour, and stir with a fork until a soft dough forms. Turn dough onto a floured surface, knead about 10 minutes working in about 1/2-3/4 cup of the extra flour or until you achieve a pliable (unsticky) dough. Transfer to an oiled bowl, cover with cling and rest for 1 hour. After an hour, turn out dough again onto a floured surface. Divide the dough into 12 portions. Roll and flatten each portion (into 9 inch rounds) with a rolling pin, make sure to dust each round liberally with flour to prevent sticking. Heat an un-oiled large skillet over high heat. Place chapati rounds onto the heated skillet, look for signs of brown blisters before turning and cooking the other side (takes only a minute for each side to cook and get blistered). Pile chapatis onto a plate lined with a tea towel and cover the top with another tea towel to keep warm. Makes 12 Chapatis.
Pop-upView Separately

CHAPATIS

Now I know that this recipe is not the traditional Indian recipe for Chapatis since this does not have Ghee in it. Instead, I used canola oil and literally made my own kitchen version of Chapatis because this week I am campaigning for the convenience and instant gratification storecupboard ingredients give to every busy, always rushing home cooks who always find themselves at a lost every time that certain day of the week comes where there isn’t any fresh produce inside the chiller and literally no time or budget to visit gourmet/ethnic food shops.

Note: I used half of these chapatis for my Quick Pizza Quesadillas which I made last night for dinner. Today I will use the other 6 pieces to make a deconstructed version of Paratha- (a popular unleavened flat-bread in Indian cuisine, Pakistani cuisine and Bengali cuisine, which is stuffed with vegetables such as boiled potatoes, leaf vegetables, radishes or cauliflower and/or paneer (South Asian cheese)- source:wikipedia.org). I said deconstructed Paratha because instead of filling these flatbreads and frying these in butter, I decided to make a Curried Mashed Potato (spiced with Madras curry powder) sort of a dip to be scooped up with these chapatis.

Ingredients: 

4 cups white plain flour + 1 1/2 cup extra flour (for kneading the dough and dusting the kneading surface)

1 teaspoon salt

1 1/2 cups warm water

1/2 cup canola oil

Procedure:

Sift the flour and salt into a large bowl. Mix warm water and canola oil together. Pour wet ingredients onto the flour, and stir with a fork until a soft dough forms. Turn dough onto a floured surface, knead about 10 minutes working in about 1/2-3/4 cup of the extra flour or until you achieve a pliable (unsticky) dough. Transfer to an oiled bowl, cover with cling and rest for 1 hour.

After an hour, turn out dough again onto a floured surface. Divide the dough into 12 portions. Roll and flatten each portion (into 9 inch rounds) with a rolling pin, make sure to dust each round liberally with flour to prevent sticking.

Heat an un-oiled large skillet over high heat. Place chapati rounds onto the heated skillet, look for signs of brown blisters before turning and cooking the other side (takes only a minute for each side to cook and get blistered). Pile chapatis onto a plate lined with a tea towel and cover the top with another tea towel to keep warm.

Makes 12 Chapatis.






Source: goddessofscrumptiousness

157 Notes/ Hide

  1. rn-super-woman reblogged this from goddessofscrumptiousness and added:
    Cheap food
  2. whatthisgirlwantsroo reblogged this from goddessofscrumptiousness
  3. scared-of-heights reblogged this from goddessofscrumptiousness
  4. pockyonsteroids reblogged this from goddessofscrumptiousness
  5. jenniferch123 reblogged this from goddessofscrumptiousness
  6. goozerkitty reblogged this from goddessofscrumptiousness

Recent comments

Blog comments powered by Disqus