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Chapathis – no introduction needed. But for the handful who might not be familiar with Indian food – this is nothing but flattened/rolled wheat bread. There isn’t a bad time to have them – people prepare them for tiffin, breakfast, dinner or even lunch. In fact, some people prefer to have only chapathi for lunch with a side dish and a salad. Now-a-days even kids love to have chapathi for tiffin as long as there is some super side dish like the Alu muttar, Muttar paneer etc. Chapathi should be prepared with good quality atta(any branded atta) with a fine consistency. If atta is a little coarse, then chapathi turns out to be very hard. But it is important to recall that the quality of chapathi depends not only on the quality of atta but also the kneading of the same.

What you need to have:

1. Wheat atta (fine)-1 cup

2. Salt-To taste

3. Water-Around 1/3 cup approximately

4. Cooking oil(pure ghee,clarified butter)Fresh-2 Teaspoons

What you do with what you have:

1. Sieve atta in the atta siever.

2. Mix atta, salt, cooking oil together with your hands. Add water slowly and bring it to the consistency of a smooth dough to make balls making balls in such a way that it leaves your palm free of the mess. The dough is as shown in the image below.


Ready Chapathi dough

3. Take a quarter of the dough, roll it into cylindrical bar, pinch off a fraction of this long piece and roll it round with your hand and make a ball of the size of a medium lime as shown in the image below.


Chapathi dough & the pinched out ball

4. Dust the lime sized ball in wheat atta and roll it to around 3-4″ in diameter and is as shown in the image below.


Chapathi dough being rolled round

5. Apply oil/ghee on the whole round and fold it into a semi circle and apply oil again and is as shown in the image below.

r-13-101Oil/ghee being applied to semi circular roll

6. Fold the semi circular roll into a triangle and is as shown in the image below.

r-13-103Semi circular roll being folded into a triangle

7. Dust the triangular roll into the required size and thickness evenly (in the middle as well as the sides) and is as shown in the image below.

r-13-105Triangular roll being rolled into chapathi

8. Place a flat chapathi Griddle on the medium flame and add a teaspoon of pure ghee/oil and place the chapathi and just roast till it changes the colour of the dough. Now flip and roast the other side. When we flip it it starts puffing up and is as shown in the image below.


Chapathi being puffed when roasted

9. Roast the other side as well applying oil/ghee and when roasted the chapathi would be as below.


Ready to serve Chapathi (Wheat bread)

Enjoy with any side dish like Brinjal masala(Egg plant in coconut gravy) and chutney powder.

pict0010Ready to serve Chapathi with Matki masala

Number of Chapatis: 5 – 6

Good to know

1. Always knead chapathi dough soft and keep it aside for about 1/2 an hour atleast.

2. Use quality atta only of a very fine consistency.

3. Some people use milk to knead the dough to make them smooth.

4. Please use only fresh oil/ghee to knead the dough. Mnay people have the habbit of using the left over fried oil/ghee etc., which will not help out since it would have lost all nutrients.

5. Do not flip the chapathi many a times as it will turn hard.

6. As soon as it is done keep it in a closed box wraped in a cotton cloth/hand tissue paper


5 thoughts on “Chapatis

    anudivya said:
    November 23, 2008 at 5:44 am

    That is a unique way of rolling chapathis, love it.

    ruchii said:
    November 23, 2008 at 7:31 am

    I found your blog on food world, I amm so happy to have found this.
    i m from myosre region, like your recipes a lot, very authentic with nice pictures…
    I’ll be coming here more often now!

    prathibalrao responded:
    November 23, 2008 at 10:00 am

    Hi Anu,

    Thanx a lot for ur encouraging comments.

    prathibalrao responded:
    November 23, 2008 at 10:05 am

    Hi Madhu,

    I did visit ur blog today and intend to visit at my leisure.

    prathibalrao responded:
    January 5, 2009 at 3:47 pm

    Hi Ruchii,

    Thanx a lot for ur comments. I am from Bangalore. So am much influenced by both the cities, though i am a konkani.

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