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You'll have to bear with me, I'm writing this as Ma told me this morning. I was half asleep, needed feeding, not to mention a cup of tea.
To cook, use a shallow frying pan or an a tava (it's a hot plate thing that sits on your hob, google it.)
Chappati dough:
Warm water( start of with a pint, depends how much you are making)
250g Wholemeal flour/chappati flour (you can use plain, the chappatis come out a bit lighter but flakier)
Make the dough as you would pizza dough. Make a well in the centre of your flour heap, and add water. Keep adding, and mixing, til the dough starts to form. Like making bread, knead until quite firm. Kneed until the dough is pliable, add further water if necessary. The finished dough, should be sticky to touch. Else it aint gonna work. And must be well needed. I make dough that is rock hard, and subsequently get an ear bashing.
Mooli stuffing:
Peel your mooli, and grate. Squeeze out all the water, else you'll have soggy rotis. Season with salt, pepper, garam masala and red chilli powder ( use cayenne if you want, don't use paprika, that's for colour not kick) To may also want to add to this chopped onions and sliced green chillies.
technique one:
Mix in the stuffing as you make the dough. Some folks do that, can't say Ma does.
Technique two:
Make two dough balls. Roll out two thin circles/or squares-chappatis don't have to be round, I'm a novice, and don't yet have a eagle eyed MIL- about the size of a small dinner plate. Put a handful of your stuffing mix onto the one rolled out doll ball. Slice up some butter or marge, and you can add this on top. This is optional, as is coronary heart disease. Place the second circle ont this and firm the edges to press circles together.
Take your rolling pin, and roll out. Apply even pressure to the ends of your rolling pin, the chappati should spin-if you can do this first time, you are genius, and will make someone a good wife some day. Spinning should ensure equal thin and spread of mooli mix.
Your tava slash shallow thin frying pan. Even better if it non stick, you won't need too much oil or butter. With a tava, you won't need either at the outset.
Fling or fish slice your chappati onto the tava slash frying pan. Give each side about five to eight minutes each side to cook. If it burns, or you like crunchy chappatis, butter or oil across it. A word of caution, you'll need to put that thing on, the thing above your stove, makes funny noises. Else your kitchen goes black. Open the windows, there will be smoke with the lubrication.
As per government guidelines, ensure that your food is piping hot. It should be! Serve with chutney, pickle or raita.
raita:
Yoghurt
Garam masala
grated cucumber
salt
pepper
red chilli powder
mint sauce (1tbsp)
onion (optional)
tomato with the slush taken out and diced (optional)
To cook, use a shallow frying pan or an a tava (it's a hot plate thing that sits on your hob, google it.)
Chappati dough:
Warm water( start of with a pint, depends how much you are making)
250g Wholemeal flour/chappati flour (you can use plain, the chappatis come out a bit lighter but flakier)
Make the dough as you would pizza dough. Make a well in the centre of your flour heap, and add water. Keep adding, and mixing, til the dough starts to form. Like making bread, knead until quite firm. Kneed until the dough is pliable, add further water if necessary. The finished dough, should be sticky to touch. Else it aint gonna work. And must be well needed. I make dough that is rock hard, and subsequently get an ear bashing.
Mooli stuffing:
Peel your mooli, and grate. Squeeze out all the water, else you'll have soggy rotis. Season with salt, pepper, garam masala and red chilli powder ( use cayenne if you want, don't use paprika, that's for colour not kick) To may also want to add to this chopped onions and sliced green chillies.
technique one:
Mix in the stuffing as you make the dough. Some folks do that, can't say Ma does.
Technique two:
Make two dough balls. Roll out two thin circles/or squares-chappatis don't have to be round, I'm a novice, and don't yet have a eagle eyed MIL- about the size of a small dinner plate. Put a handful of your stuffing mix onto the one rolled out doll ball. Slice up some butter or marge, and you can add this on top. This is optional, as is coronary heart disease. Place the second circle ont this and firm the edges to press circles together.
Take your rolling pin, and roll out. Apply even pressure to the ends of your rolling pin, the chappati should spin-if you can do this first time, you are genius, and will make someone a good wife some day. Spinning should ensure equal thin and spread of mooli mix.
Your tava slash shallow thin frying pan. Even better if it non stick, you won't need too much oil or butter. With a tava, you won't need either at the outset.
Fling or fish slice your chappati onto the tava slash frying pan. Give each side about five to eight minutes each side to cook. If it burns, or you like crunchy chappatis, butter or oil across it. A word of caution, you'll need to put that thing on, the thing above your stove, makes funny noises. Else your kitchen goes black. Open the windows, there will be smoke with the lubrication.
As per government guidelines, ensure that your food is piping hot. It should be! Serve with chutney, pickle or raita.
raita:
Yoghurt
Garam masala
grated cucumber
salt
pepper
red chilli powder
mint sauce (1tbsp)
onion (optional)
tomato with the slush taken out and diced (optional)
but...................
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