MOST HIGHLY SEARCHED CHAPATI RECIPES

CHAPATI  VEG  ROLL RECIPE

    REQUIRED  THINGS ;
Potatoes - one
Carrot - one, beetroot - a quarter
Beans - 5
Cauliflower - one petal
Butter Beans – 5
Salt - 1 1/2 tsp
Turmeric powder - quarter teaspoon
Big onion - one
Chilli powder – one teaspoon
Maida flour – one cup
Lemon - a lid
Oil - 4 tbsp
Make coriander chutney
Coriander - 4 bunches
Tamarind – the size of a small gooseberry
Green Chillies – 3
Salt - half teaspoon

   RECIPE

          Cut carrot, beetroot and potato into small pieces. Separate the cauliflower, wash it in hot water and cut it into pieces. Peel the butter beans, remove the pods and cut them in half.  Finely chop the beans. Clean the coriander leaves and wash them in water.  Take tamarind, salt and green chillies ready.
       Put coriander, tamarind, green chillies and salt in a mixer or in an ammi and sprinkle 2 tablespoons of water and grind to a paste.
       Peel and finely chop the large onion. Squeeze the juice from the lemon. Then put the chopped onion in a bowl and mix it with lemon juice.  Pour 2 cups of water in the cooker and put all the chopped vegetables in a vessel without adding water, add half teaspoon of salt and put it in the cooker, cover it with weight and let it cook for 2 whistles.
          Pour a tablespoon of oil in a pan and when it dries, put the vegetables that are kept in a boil, add chilli powder, turmeric powder, half a teaspoon of salt and fry for 3 minutes. Sift maida batter in a bowl. 
           Then pour a tablespoon of oil, add half a teaspoon of salt and sprinkle a quarter cup of water and knead it into chapati dough until smooth. Roll the kneaded dough into a ball the size of a small lemon. Then take the rolled dough and place it on the chapati mat and rub it into chapati.
           Then put the dosai stone in the oven and pour oil and when it is dry, put the rubbed chapati on the stone and pour oil on top. After 30 seconds, turn it over and pour half a teaspoon of oil on top and fry it. Then spread the prepared coriander chutney all over one side of the chapati.  Then put the sauteed vegetable masala in it and mix it with the onion and wrap it in a roll. It is one of the favorite dishes of North Indians. Its specialty is that it is made in maida, slightly different from the usual chapatis made in Gothumai.
                An ideal takeaway when traveling abroad.
               Children who don't like coriander chutney will love it if you serve it with chapati like this.

        MASALA CHAPATI  RECIPE

   REQUIRED  THINGS ;

Wheat Flour - Half Kg 
Potato - Quarter Kg 
Onion - 2 
Green Chillies - 5 
Tomatoes - 2 
Ginger Garlic Paste - One Teaspoon 
Turmeric Powder - Half Teaspoon 
Curry Masala Powder - One Teaspoon 
Curry Leaf - Few 
Coriander Leaves - Few 
Aniseed - One tablespoon 
of cumin seeds - half teaspoon 
of bark - small 
piece of cloves - 2 
salt - required amount 
of oil - required amount 

   RECIPE

         Mix wheat flour with required amount of salt and water and knead it into chapati dough.  Grind the bark and cloves.  Boil the potatoes and peel them.  Put a pan in the oven and pour oil and when it dries, add anise, cumin, bark clove powder and fry it.  Once fried, add curry leaves, green chillies and onions and saute.  Then add tomatoes and saute till it gets mashed well and add boiled potatoes and saute it.  Add turmeric powder, curry masala powder and salt to it and add oil and fry it without water. 
       After some time add the coriander leaves and let it cool down.  Roll the masala into small balls. Roll the dough into a small ball and place it on the chapati stone and pat it round by hand and put the masala in the middle and cover and roll it again.  Place the ball on the chapati stone and rub it in a circular motion.  Put it in a dosaika and leave some oil, turn it over and take it out once it is cooked. 
            Delicious masala chapati is ready.

         PUDINA  CHAPATI RECIPE ;

     REQUIRED  THINGS ;

Mint - One bundle 
Wheat flour - One cup 
Corn flour - One part 
Ginger - A pinch of 
garlic - 10 cloves 
Chilli powder - 2 teaspoon 
Yogurt - 1/2 cup 
Jaggery - 2 tablespoon 
Aniseed - 1 teaspoon 
Oil - 2 tableSpoon 
salt - required amount 

  RECIPE ;

       Clean and finely chop the mint.  Grind it with ginger-garlic and add some salt. Add curd, jaggery, oil, mint, ginger-garlic paste, chilli powder and cumin to the flour and knead and soak for 2 hours.  Take small balls and rub them with chapati and bake them.

       HIGH  FIBER  CHAPATI RECIPE  

      REQUIRED  THINGS ;

Wheat Flour - One Cup 
Soya Flour - Half Cup 
Kampala - Half Cup 
Fenugreek - One Teaspoon 
Salt - As Per Taste Heat 

  RECIPE ;

       wok and add fenugreek seeds and fry till they turn slightly red.  Keep other necessary items ready. First grind the fenugreek seeds in the mixer. / Add other flours to it and grind for two or three rounds. Take the flour mixture from the mixer and knead it like chapati dough and let it soak for half an hour. Then sprinkle wheat flour and rub it into chapati.  Add some oil and fry it as a chapati.  Serve with Channa Masala and Kuruma.  It doesn't rub round like the chapati we always do.  Burns quickly. Fenugreek is not bitter, only fragrant.  Can also be given to children. 

       VEGETABLE  STUFFED CHAPATI

  REQUIRED  THINGS ;

Wheat flour - 2 cups 
big onion - one 
radish - one 
carrot - one 
wedge chilli - half 
potato - 3 
salt - half tsp 

   RECIPE ;

       Grate both radish and carrot.  Finely chop both onion and chillies.  Mash the potatoes and keep aside.  Mash the mashed potatoes with onions, radishes, carrots, chillies and salt.  Mix wheat flour with water and knead it.  Take a ball of dough from the kneaded dough and place it in a log and make a chapati.  Put the prepared masala in it and cover all four sides and rub it again as chapati.  Apply oil to the dosa stone and put the chapati on top and take it out when it is cooked.  Delicious Vegetable Stuffed Chapati is ready. 
                   It can be served with sauce as an evening snack.

 

SOFT  CHAPATI - WHEAT  PAROTTA  RECIPE 

  REQUIRED  THINGS ;

Ingredients for making Chapati Wheat 
flour - 2 cups 
Salt - One tablespoon 
delta or ghee - One tablespoon 
Water - As 
needed Ingredients for making Parotta 
Wheat flour - Two tumblers 
Sugar - One teaspoon 
Salt - Three quarter teaspoon (a) Oil as required 
- Two teaspoons + required amount 
of water for baking - half a tumbler + as required 

    RECIPE ;

            Take two cups of flour, slightly less than the required amount of water, heat it, mix salt, dalta (a) ghee, add flour, stir with a fork and cover immediately.  After it cools well, sprinkle some water if necessary and knead it into balls slightly bigger than the puri dough and place them in a pan.  Add some flour while rubbing it on the chapati mat and roll it evenly into nice thin chapatis.  Heat the tawa and keep the flame on medium and put the chapati that has been rubbed.  With a cloth or a tissue, touch a little oil and press it,  turn it and take it out when it is cooked.  Similarly take out all the chapatis. Add salt, sugar and water to  the delicious shaft chapati ready 
                wheat flour and stir well with a large fork and leave for five minutes.  Now the dough is well combined, pour a tablespoon of oil in it and knead it well.  If necessary sprinkle a little water and beat well and at the end pour a teaspoon of oil and knead and make small balls.  Take a ball and place it on the chapati stick and rub it in a circular motion.  Bring the battered chapatis together like a sari mosquito and keep folding them.  Roll the folded chapati as it is.  Similarly make all the balls.  Rub the balls on the chapati stick before putting them in the tawa.  Place the rubbed chapati in a tawa and cook on medium flame.  Once one side is cooked, turn it over and pour oil all around.  Keep it in the oven with two spoons and boil it well.  Only then will the layer separate. 
                Delicious wheat paratha is ready. 
                 For those who don't know how to fold like a gnat, roll into three triangles (a) Rub into a square and roll.  Soaking the folded ball will give a good rub.  People who are not on diet can add some dalta (a) ghee (a) melted butter with oil while baking the parotta. All kinds of veg kurumas, chicken, mutton gravies, chutneys, tart varieties, why mash banana in jaggery and eat it too.  You can eat just banana with a touch of honey.  Dust the balls with flour and put them in a container in the bridge and bake them when needed.   Ghee can be given to children.