If you make chappatis for dinner every day, ‘masala chappati’ (மசாலா சப்பாத்தி) will be a welcome change to your routine menu. I learnt this recipe from a Gujarati colleague almost seven years ago. It works great for me. Masala chappati goes very well with a less spicy side dish such as dhal, palak paneer or malai kofta.
|Masala Chappati Dough|
Ingredients: (Makes approximately 12 chappatis)
Wheat flour or atta – 2 teacups or 400ml measure (கோதுமை மாவு)
Water – ¾ teacup or 150ml measure
Oil – 2 teaspoons*
Salt – to taste
Flour – for dusting
Turmeric powder – ½ teaspoon
Coriander powder – 2 teaspoons
Cumin powder – ¾ teaspoon
Red chilli powder – 1 teaspoon (adjust to taste)
Ghee – for making chappatis
*Though any oil may be used, I prefer to use gingelly oil.
Method: How to prepare the dough: Mix wheat flour, turmeric powder, coriander powder, cumin powder, red chilli powder and salt in a large bowl. Add water little by little and knead it into firm dough. Add oil and knead very well (see the picture). Cover it with a wet cloth for 15 minutes. Later, divide the dough into 12 equal parts and roll them into balls. Keep aside.
|Masala Chappati served with Aloo Palak|
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