Ingredients with Measurements:
- 2 cups whole wheat flour
- 1/2 cup fenugreek leaves, finely chopped
- 2 tablespoons sesame seeds
- 1 teaspoon salt
- 1 tablespoon oil
- 3/4 cup water
Special equipment needed:
- Rolling pin
- Tawa or griddle
Step-by-step instructions:
1. In a mixing bowl, combine the whole wheat flour, fenugreek leaves, sesame seeds, and salt. Mix well.
2. Add the oil and mix again.
3. Slowly add the water and knead the dough until it becomes smooth and elastic.
4. Cover the dough and let it rest for 10 minutes.
5. Divide the dough into 8 equal portions and roll each portion into a ball.
6. Dust each ball with flour and roll it out into a thin circle.
7. Heat the tawa or griddle over medium heat.
8. Place the rolled chapati on the tawa and cook for 30 seconds.
9. Flip the chapati and cook for another 30 seconds.
10. Flip the chapati again and cook until it puffs up.
11. Remove the chapati from the tawa and repeat the process with the remaining dough.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
8 chapatis
Nutritional information:
Per serving:
Calories: 150
Fat: 4g
Carbohydrates: 25g
Protein: 5g
Fiber: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted with all-purpose flour or a gluten-free flour blend.
- Fenugreek leaves can be substituted with spinach or kale.
- Sesame seeds can be substituted with poppy seeds or nigella seeds.
Variations:
- Add chopped onions, green chilies, and coriander leaves to the dough for a spicier version.
- Add grated carrots or beets to the dough for a colorful version.
- Add grated cheese to the dough for a cheesy version.
Tips and tricks:
- Knead the dough well to make it smooth and elastic.
- Dust the rolling surface and rolling pin with flour to prevent sticking.
- Cook the chapatis on medium heat to prevent burning.
- Serve the chapatis hot with a dollop of butter or ghee.
Storage instructions:
Store the chapatis in an airtight container at room temperature for up to 2 days.
Reheating instructions:
Reheat the chapatis on a tawa or griddle for a few seconds on each side.
Presentation ideas:
Serve the chapatis on a plate with a side of chutney or pickle.
Garnishes:
Garnish the chapatis with chopped coriander leaves or sesame seeds.
Pairings:
Serve the chapatis with dal, sabzi, or raita.
Suggested side dishes:
- Aloo Gobi
- Chana Masala
- Baingan Bharta
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the chapatis are not puffing up, press them gently with a spatula.
Food safety advice:
- Wash the fenugreek leaves thoroughly before using them.
- Store the chapatis in an airtight container to prevent contamination.
Food history:
Chapati is a traditional Indian flatbread that has been eaten for centuries.
Flavor profiles:
The sesame and fenugreek add a nutty and slightly bitter flavor to the chapati.
Serving suggestions:
Serve the chapatis as a main dish or as a side dish.
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Region: Indian