Mastering The Art Of Soft And Fluffy Chapati

 

 

I recently cracked the secret of making soft,fluffy chapati on tawa. I thought of sharing this step- by- step method.Now I relish tender,fluffy and airy chapatis at home every day.Always use good quality wheat flour,as this is key ingredient for achieving perfect chapati.Because some brands adulterate it with maida flour,which makes the chapati chewy. 

 

PROCEDURE

 

1. In a bowl take wheat flour,salt and sprinkle water and mix to bread crumble consistency.

 

2. Now sprinkle water slowly and knead to soft dough consistency.Press your finger on the dough to ensure the softness.

 

3.Cover the dough and set it aside for twenty-thirty minutes.

 

4.Now pinch the dough and make a ball out of it.Flatten it on the chapati stone and dust some flour and flatten it using a rolling pin.

 

5.Apply oil on the surface evenly. Now close the rolled chapati to a shape of semi circle.

 

6.Apply oil again on the surface and fold it to a shape of triangle.

 

7.Dust some flour on the triangle shaped dough and roll it gently to a perfect circle. 

 

8. Heat tawa and when it is very hot transfer the rolled chapati to it .Now gradually reduce the heat and apply pressure on the chapati using ladle or a cloth.The pressure will make the chapati fluff.

 

9. This step is vital for the fluffy texture.

 

10. Now arrange the chapatis on a plate.You don't have to apply oil again on the cooked chapatis.

RAW ONION TOMATO CHUTNEY

 

 

 

 

 

Wheat dosa is my go-to breakfast dish. I mostly resort to this dish on daily basis.I always prepare different kinds of chutneys for the same.I prefer simple and easy chutney as it makes my job easier.I viewed this chutney on a cookery show this morning and immediately tried it.Of course it tastes yum.Since the ingredients is ground in raw form,you should add generous amount of oil in seasoning.

 

 

 

INGREDIENTS 

ONION- 2 NOS

 

TOMATOES- 2 NOS

 

RED CHILLIES- 2 NOS

 

CURRY LEAVES- 1 SPRIG

 

CORIANDER LEAVES CHOPPED- 1 TBSP

 

SALT AS REQUIRED 

SEASONING 

SESAME OIL- 3 TSP

MUSTARD- 3/4 TSP

CURRY LEAVES- 1 SPRIG

 

PROCEDURE

 

1. Chop tomatoes,onions and keep it aside.

 

2. In a blender take chopped veggies along with red chillies ,curry leaves,coriander leaves  and salt.

 

3. Blend to little coarse paste using little water.

 

4. Prepare the seasoning and add it to the chutney. 

INSTANT SEMOLINA PANIYARAM

 

 

If you are craving for an instant crispy evening snack,then you can certainly try this paniyaram.I haven't used cooking soda or eno for the soft texture.Curd is enough to impart the soft and fluffy texture.

 

 INGREDIENTS :

SEMOLINA-  2 CUPS

CURD- 1 CUP

RICE FLOUR- 1 TBSP

SALT AS REQUIRED

OIL FOR FRYING

CHOPPED CORIANDER LEAVES- 1/4 CUP

SEASONING :

OIL- 3 TSP

MUSTARD- 1/2 TSP

ASAFOETIDA- 1/4 TSP

 

CUMIN SEEDS- 1/2 TSP

URAD DAL- 1/2 TSP

GRAM DAL- 1/2 TSP

CURRY LEAVES- 2 SPRIGS

CHOPPED GREEN CHILLIES- 2 NOS

GINGER CHOPPED- 3/4 TSP

ONION CHOPPED- 2 NOS

 

PROCEDURE :

 

1. In a wide bowl take semolina,half the amount of salt and curd and whisk together and keep it aside.

 

2.Allow the contents to rest for twenty minutes.

 

3.In a pan add oil and when its hot splutter mustard,cumin seeds,asafoetida and the lentils.

 

4.Add chopped onions,salt and saute till translucent.Then throw curry leaves,chopped green chillies,chopped ginger and saute well.

5. Now transfer the sauteed ingredients,rice flour over the semolina mixture and blend well.Add water to adjust the consistency to that of idli batter. Now add in the chopped coriander leaves and mix well.

6. Brush the paniyaram pan with oil and fill the cavities with oil and heat it.Fill only half the cavity with oil.

7. Using a small ladle or spoon fill the cavities with the prepared batter. When one side is cooked flip it to other side and cook till it turns golden brown in colour.