Wheat flour : 300 gm
Gingelly oil : as needed
Ghee : 50 ml
Salt : 1 spoon
Method
Sieve wheat flour.
Add gingelly oil, ghee, salt, water and knead well.
Set aside for an hour.
Roll out chappathis and cook on a flat frying pan.
Chappathi can be served with potato masala, coconut chutney and pudina chutney.
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