Thursday, 18 September 2014

Coriander Chappati (கொத்தமல்லி சப்பாத்தி)


We can make chappatis more interesting and tasty by adding select ingredients while preparing the dough. Coriander or cilantro leaves and seeds are extensively used in Indian cuisine. This herb is rich in vitamins A, B6 & C, dietary fiber and minerals mainly iron and calcium. Coriander is used to treat stomach upset. It has anti-inflammatory and antiseptic properties, and is believed to reduce blood sugar and cholesterol. Coriander leaves are often used as a flavoring agent. You can also make chutney, curry, thokku, mixed rice and chappati with coriander leaves.

Ingredients: (makes approximately 12 chappatis)
Coriander leaves (கொத்தமல்லி இலை) – finely chopped, 1 teacup or 200ml
Red chilli powder – ¾ teaspoon (adjust to taste)
Turmeric powder – ½ teaspoon
Coriander powder – 2 teaspoons
Salt – to taste
Atta/ Whole wheat flour (கோதுமை மாவு) – 2 tumblers or 400ml measure
Sesame oil – 2 teaspoons
Ghee – for cooking

Coriander Chappati (கொத்தமல்லி சப்பாத்தி)
Method: Wash, clean and chop coriander leaves finely. Add required salt, mix well and keep aside for 5-10 minutes. Add atta, red chilli powder, coriander powder, turmeric powder and salt as needed. Mix very well. Add required water to make firm dough. Add sesame oil, knead well. Now divide the dough into 12 equal parts and roll them into balls

Roll a dough ball into a 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. Use ghee to cook the chappati. Turn it over and cook both sides till brown spots appear on the surface. Serve hot with curry or gravy preparation and salad. 

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