Masala Chapathi

 

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Ingredients 

• Whole Wheat Flour (Atta): 2 cups 

• Spices: • Turmeric Powder: ¼ tsp • Red Chili Powder (or Kashmiri): ½ to ¾ tsp • Garam Masala Powder: ½ tsp • Cumin Powder/Seeds: ½ tsp • Carom Seeds (Ajwain): ½ tsp (optional, good for digestion) • Dry Mango Powder (Amchur): ½ tsp (optional, for tanginess) • 

Herbs: • Kasuri Methi (Dried Fenugreek Leaves): 1 tsp (crushed) • Fresh Coriander Leaves: 2 tbsp (finely chopped)

• Other: 

• Oil or Ghee: 1-2 tbsp (for dough) + for toasting • Salt: To taste • Water: For kneading [1, 3, 4, 5, 6]  

Instructions 

1. Prepare the Dough: In a large mixing bowl, combine 2 cups of whole wheat flour, salt, chili powder, turmeric powder, garam masala, cumin seeds/powder, ajwain, and crushed kasuri methi. 

2. To Add Fat & Mix: Add 1-2 tablespoons of oil or ghee to the flour mixture and mix well with your fingers until the mixture is crumbly. 

3. Knead: Gradually add water little by little and knead to form a soft and pliable dough. Knead for about 5 minutes to ensure softness. 

4. Rest: Cover the dough with a damp cloth or lid and let it rest for at least 15-30 minutes. This is key to making soft chapatis. 

5. Shape: Divide the dough into equal-sized lemon-sized balls. 

6. Roll: Take a dough ball, dust it with some wheat flour, and roll it out into a thin circle (about 7-8 inches). 

7. Cook: Heat a tawa (griddle) over medium-high heat. Place the rolled chapathi on the hot tawa. Once small bubbles appear, flip it and apply 1/2 tsp of oil or ghee. Flip again and cook until golden brown spots appear on both sides. 

8. Serve: Remove from heat and serve hot with yogurt, pickle, or butter.