Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup grated carrots
- 1/2 cup boiled peas
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 cup water
- 2 tbsp oil
Special equipment needed:
- Rolling pin
- Griddle or non-stick pan
Step-by-step instructions:
1. In a mixing bowl, combine the whole wheat flour, grated carrots, boiled peas, salt, cumin powder, coriander powder, turmeric powder, and red chili powder. Mix well.
2. Add water gradually and knead the dough until it becomes smooth and pliable.
3. Drizzle oil over the dough and knead again for a minute.
4. Divide the dough into equal-sized balls.
5. Dust a rolling board with flour and roll out each ball into a thin chapati.
6. Heat a griddle or non-stick pan over medium heat.
7. Place the rolled-out chapati on the griddle and cook for 30 seconds.
8. Flip the chapati and cook for another 30 seconds.
9. Brush some oil on both sides of the chapati and cook until it turns golden brown.
10. Repeat the process with the remaining dough balls.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes 8 chapatis
Nutritional information:
Per serving (1 chapati):
Calories: 170
Fat: 5g
Carbohydrates: 27g
Protein: 6g
Fiber: 5g
Sugar: 2g
Substitutions for ingredients:
- You can use all-purpose flour instead of whole wheat flour.
- You can substitute grated zucchini or sweet potato for grated carrots.
- You can use canned or frozen peas instead of boiled peas.
Variations:
- Add chopped cilantro or mint leaves to the dough for added flavor.
- Add grated ginger or garlic to the dough for a spicy kick.
- Stuff the chapatis with mashed potatoes or paneer for a filling meal.
Tips and tricks:
- Knead the dough well to make it soft and pliable.
- Use a non-stick pan or griddle to prevent the chapatis from sticking.
- Brush some oil on both sides of the chapatis to make them crispy.
Storage instructions:
Store the leftover chapatis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chapatis in a microwave or on a griddle until they are warm.
Presentation ideas:
Serve the chapatis on a plate with a side of raita or chutney.
Garnishes:
Garnish the chapatis with chopped cilantro or mint leaves.
Pairings:
Pair the chapatis with dal or curry for a complete meal.
Suggested side dishes:
Serve the chapatis with a side of cucumber raita or mango chutney.
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the chapatis are too hard, knead the dough again and roll them out thinner.
- If the chapatis are sticking to the pan, add more oil to the pan.
Food safety advice:
Make sure to wash the carrots and peas thoroughly before using them in the recipe.
Food history:
Chapati is a traditional Indian flatbread that has been around for centuries. It is a staple food in many parts of India and is often served with dal or curry.
Flavor profiles:
The Carrot and Pea Chapati has a slightly sweet and nutty flavor from the carrots and a mild earthy flavor from the peas. The spices add a warm and spicy kick to the chapati.
Serving suggestions:
Serve the Carrot and Pea Chapati as a side dish or as a main course with a side of dal or curry.
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Region: Indian