Wednesday, 30 July 2014

Masala Chappati (மசாலா சப்பாத்தி)


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
How to make chappati: Roll the dough ball into a thin, medium sized chappati on a board using a rolling pin, dusting with flour as required. Heat the tava on medium flame. Once hot, place the rolled out chappati on the tava and allow it to cook for a minute. You will observe small bubbles appearing on the surface. Turn the chappati over and cook the other side. Smear ghee on the chappati. Turn it over once or twice and cook till brown spots appear on both sides. Remove from the tava and serve hot with dhal or gravy and salad. 

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