Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup fresh mint leaves, finely chopped
- 1/2 cup fresh coriander leaves, finely chopped
- 1 tsp salt
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 cup warm 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, chopped mint leaves, chopped coriander leaves, salt, cumin seeds, and turmeric powder.
2. Add the warm water and oil to the bowl and mix everything together until a dough is formed.
3. Knead the dough for 5-7 minutes until it becomes smooth and elastic.
4. Divide the dough into 8 equal portions and roll each portion into a ball.
5. Dust a clean surface with flour and roll out each ball into a thin circle, about 6 inches in diameter.
6. Heat a griddle or non-stick pan over medium-high heat. Place the rolled-out chapati on the griddle and cook for 30 seconds on each side, or until small bubbles appear on the surface.
7. Brush each side of the chapati with a little oil and cook for another 30 seconds on each side, or until golden brown.
8. Repeat the process with the remaining dough balls.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
Makes 8 chapatis
Nutritional information:
Per serving (1 chapati):
Calories: 150
Fat: 5g
Carbohydrates: 22g
Protein: 4g
Fiber: 4g
Sodium: 295mg
Substitutions for ingredients:
- You can use all-purpose flour instead of whole wheat flour.
- If you don't have fresh mint or coriander leaves, you can use dried herbs instead.
- You can use any type of oil for brushing the chapatis.
Variations:
- Add some chopped green chilies for a spicy version.
- Add some grated ginger for extra flavor.
- Add some chopped onions for a savory twist.
Tips and tricks:
- Make sure to knead the dough well to get a smooth texture.
- Use warm water to help the dough come together.
- Brushing the chapatis with oil helps them become crispy and golden brown.
- Store the chapatis in an airtight container to keep them fresh.
Storage instructions:
Store the chapatis in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the chapatis in a microwave for 10-15 seconds or on a hot griddle for 30 seconds on each side.
Presentation ideas:
Serve the chapatis on a plate or in a basket lined with a cloth napkin.
Garnishes:
Garnish the chapatis with some chopped fresh coriander leaves or a dollop of yogurt.
Pairings:
Serve the chapatis with some dal or curry for a complete meal.
Suggested side dishes:
Serve the chapatis with some raita or salad on the side.
Troubleshooting advice:
- If the dough is too dry, add a little more warm water.
- If the chapatis are too hard, try rolling them out thinner or cooking them for less time.
- If the chapatis are too soft, try cooking them for a little longer or rolling them out thicker.
Food safety advice:
Make sure to wash the mint and coriander leaves thoroughly before using them in the recipe.
Food history:
Chapatis are a traditional Indian flatbread that have been eaten for centuries.
Flavor profiles:
The mint and coriander add a fresh and herbaceous flavor to the chapatis.
Serving suggestions:
Serve the chapatis as a side dish or as a main course with some dal or curry.
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Region: Indian