Category Archives: Rotis/Chappathis

Avocado Chappathi

How to make Avocado Chappathi

Quickest flavorful chappathi!

Very often, I make burritos at home. I use many veggies and avocados. For me, without adding avocados, burritos are not complete. My family just loves guacamole.One such time, while making burrito, I had a very ripe avocado. I wanted to make something different. I wanted to try out Avocado Chappathi. I started kneading the dough with avocado. At first, it was quite sticky and then it turned out to be very soft. It was like kneading a sponge. I even thought how am I going to roll out the chappathis. I used a lot of wheat flour to dust and roll out chappathis. Then, finally when I cooked the chappathis, it turned out to be very soft and yummy.

I could just smell and taste the avocado flavor.I’ve heard many of my friends complaining that their kids do not like avocados or guacamole that is made using avocados. For them, I think this Avocado Chappathi is a blessing. I am sure children will love it. Worth giving it a shot, I would say!

Ingredients

Wheat flour (Godhumai) – 2 cups
Very ripe avocado – 1 no.
Salt – 1/2 teaspoon
Warm water – 1/2 cup
Chilli powder – 1/4 teaspoon

Note. The ingredients shown will vary with the original quantity.

Preparation

1. Scoop the flesh of avocado. Using a spoon, mash it nicely.Check out “Chappathi recipe to know how to knead the dough, make balls, roll out the chappathi, and also cook the chappathi”.

In a big bowl, put flour, salt, and chilli powder. Mix the flour. Add mashed avocado to the flour and mix well. If you wish, you could add a pinch of cumin powder (seeraga thool). Add water little by little and make a firm dough. The dough would be little soft because of avocado. Knead the dough well. Cover and set it aside to rest for about 30 minutes.

How to make Avocado Chappathi

2. Using dough, make small balls. Dust the balls in the wheat flour. Roll out the balls into a big round chappathi.

How to make Avocado Chappathi

3. Heat a pan, when it is hot, place the chappathi and cook it on either side until you see some very small bubbles.

How to make Avocado Chappathi

Now, Avocado Chappathi is ready!!!

Serve. GRAVIES FOR ROTIS

How to make Avocado Chappathi

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Broad Beans Packs (Avarakkai Packs) | Broad Beans Recipes | Avaraikkai Recipes

Broad Beans Packs

A healthy and tasty lunchbox recipe!
I have always made sambar and poriyal using broad beans. I learned this recipe from Actress Viji and tried it out at home. It turned out to be a blockbuster hit in my family. It is definitely a lunchbox recipe. I am not a very big fan of coriander seeds but in this recipe, I liked the crunchiness of coriander seeds the most. When you eat this Broad Beans Pack, in between you get a crunchiness when you bite coriander seeds. So, just try out this tasty Broad Beans Pack and enjoy its crunchiness.
 
 

Preparation Time. 15 minutes
Cooking Time. 45 minutes
Recipe Category. Main Course
Recipe Cuisine. Indian
Serves. 2

Ingredients

For Chappathi

Wheat flour (Godhumai) – 1 cup

Salt – 1/2 teaspoon

Warm water – 1/2 cup (As required)

For Broad Beans Packs

Chopped broad beans – 2 cups

Chopped onion – 1 no.

Chappathi – 3 nos.

Eggs – 2 nos.

Curry leaves – 5

Mustard seeds (kadugu) – 1 teaspoon

Coriander seeds – 1 teaspoon

Chopped green chillies – 2 nos.

Chopped coriander leaves – 1/2 cup

Turmeric powder – 1/2 teaspoon

Chilli powder – 1 teaspoon

Salt – as desired

Oil – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

Check out “Chappathi recipe to know how to knead the dough, make balls, roll out the chappathi, and also cook the chappathi”.

To Make Chappathi 

1. In a large bowl, add all the ingredients under Chappathi and knead it well. Keep it aside for 20 minutes.

Broad Beans Packs

2. Make small balls out of the Chappathi dough. Then, in a hard surface, roll out the Chappathi into a round and flat Chappathi.

Broad Beans Packs

3. In a pan, put Chappathi and heat till you see small brown spots on the Chappathi. Flip it over and heat on the other side also. Chappathi is ready!

Broad Beans Packs

To Make Broad Beans Packs

1. In a pan, heat oil. Add mustard seeds and wait till it pops out. Then, add curry leaves, onion, and green chillies. Fry until onions become transparent. Now, add coriander seeds, broad beans, and salt. Fry for few minutes until broad beans becomes soft.

Broad Beans Packs

2. Add turmeric powder and chilli powder and fry for 2 minutes. Add 1/4 cup of water. Sprinkle coriander leaves. Close the pan using a lid. Now the stuffing is ready.

Broad Beans Packs

3. Beat the eggs in a bowl. Add little salt. Now, dip the Chappathi in the beaten eggs and then fry it in a pan.

Broad Beans Packs

4. Place the broad beans masala in the middle of the Chappathi and first roll its corners. Then, roll the Chappathi sides inwards.

Broad Beans Packs Now, Broad Beans Packs is ready!!!

Broad Beans Packs

Serve.  You do not need a sidedish for this recipe.

Soft Chappathi | Soft Rotis

Rotis
 
Soft Chappathis, anyone?

I have written the lengthy notes and the Chappathi recipe for the beginners and also for those who find difficulty in  making soft chappathis.  I would not claim myself to be an expert and I have written the notes purely based on my experience. I hope I have answered all the questions if not do mail me and I will be happy to address your questions.

Happy Chappathi Making!

 

RotisPreparation Time. 20 minutes
Cooking Time. 20 minutes
Recipe Category. Main
Recipe Cuisine. North Indian
Makes. 5

Ingredients

Whole wheat flour – 1 cup

Warm water – 1/2 cup

Salt – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

Let’s start making the Chappathis. My notes may seem lengthy but once you start making it, the process would be very simple.

Mix the Ingredients

In a wide mixing bowl, add wheat flour and salt. Mix the flour gently once so that the salt is evenly spread.

Rotis
Add Warm Water and Kneading the Dough

Add warm water little by little to the flour. Knead the flour well by bringing all the bits and pieces together to form a single soft pliable dough.

RotisNotes.

a. You can add a bit of ghee or butter or 1 teaspoon of curd or sugar to knead the dough at this stage to get soft chappathis. I always use hot water.

b. You can also substitute milk for water for kneading the dough (or) you can also use half milk or half water to knead the dough for soft chappathis.

c. You can also use olive oil instead of other oils. The chappathis tend to remain soft for the next day too. Using olive oil is optional.

If the dough becomes too soft, add little bit of wheat flour and blend it in. The first picture below shows that the dough is sticky so I added little bit of flour. The second picture shows how soft and pliable the dough is.

RotisNotes.

a. If more water is added, dough would turn loose and would result in hard chappathis.

b. If water is less, then dough would become stiff and rolling would be hard.

c. Leftover dough can be refrigerated for a couple of days and can be freezed for 15 days.

Right Consistency.

a. The well-kneaded dough should be soft and pliable.

b. The well-kneaded dough should not stick like paste to your hands.

If you get the dough correct, you are half way through. Cover the dough in an airtight container or using a damp cloth and keep it aside for 20 minutes.

Make Balls

Now take a small portion of the dough (a medium sized lemon) and make it into a ball by rolling between your palms. The balls should be smooth and without cracks. Do the same for the remaining dough.

Now, place the smooth ball on the board and dust it with the flour.

RotisRoll Out the Chappathi 

Keep some dry flour nearby.Using the roller, roll the ball into four to six-inch rounds. When you roll the ball one by one into a round, keep the rest of the dough covered or else it will dry out. If the ball sticks to the board, dust it in the flour occasionally. The rolled rounds should be neither too thick nor too thin. My husband prefers the chappathi to be in medium thickness. You can see the thickness of the chappathi in the picture below.

RotisNotes.

a. Roll the rounds evenly. If one side of the round is too thin then it would not puff.

b. While rolling the round, do not flip it as the round would be fragile. Do not dust it with lot of flour as it would harden the chappathi.

c. Place the rolled rounds on butter paper (Sometimes, newspaper sticks to the rolled sounds) or non sticky surface and continue the procedure with the remaining balls. The rolled rounds should not stick to each other.

How To Get a Perfect Round Shape?

Make a perfect smooth ball without any cracks. Then, when you start rolling the ball, rotate it and then roll the ball again. Again, rotate the ball and then roll the ball again to form a perfect round. Repeat the procedure frequently and keep changing the position of the rolled round. Initially, you might find it difficult to get a perfect round shape. Slowly, by practice you will get a perfect round shape.

Cook the Chappathi

Be careful when moving the rolled round from the board to the pan.

Heat a pan in a medium high flame. Generally, an iron skillet works best. If you want to know the pan is hot enough, sprinkle few drops of water on the pan. If the water sizzles, then the pan is ready.

Note.
If the pan is not heated enough then the cooked chappathi will turn out to be hard.

Place the rolled round on the pan. Cook for about half a minute. You will see small bubbles appear, then using a spatula flip the chappathi to cook the other side.

Cook for about 20 seconds. Again, you will see small bubbles appear. Gently press one side of the chappathi using a ladle or a damp cloth, your chappathi will puff if everything done so far is correct. Chappathi will rise nicely like a ball. (I have tried my level best to take the picture of this puffing). By this time, both the sides of the chappathi will be cooked. Now, remove the chappathi from the pan. You will see some golden brown spots on either side of the chappathis.

RotisNow, the Chapathi is ready!
RotisNotes.

Do not flip the chappathi more than thrice as it would make the chappathi hard.

Do not over cook the chappathis.

Serve the Chappathis (Optional)

Once you remove the chappathis from the pan, apply butter or oil or ghee on the chappathi.

Rotis
Store the Chappathis 

To retain the softness of the chappathis, gently press them to remove any air out of it and cover them in an aluminum foil or closed container as soon as you take them off the pan.

Chappathis can be refrigerated for 5-6 days or kept outside for up to 2 days wrapped in an aluminum foil or closed container.

Notes.

1. You can substitute maida for wheat flour.

2. Whole wheat flour is the best flour for making chappathis.

3. If chappathi is still hard, apply two to three drops of ghee immediately after removing from the pan. Place one chappathi on another.

Serve. 

Vegetarian
Paneer Bhurji / Paneer Bhujia – Simple and Easy VersionPalak Paneer, Paneer Vegetable Mint Curry, Restaurant Style Paneer Butter Masala,Shahi Paneer, Shahi Vegetable Kuruma, Egg Masala, Methi Moong Dal, Mushroom Tikka Masala, Navaratna Kuruma, Poori Masala, Potato Moong Dal, Vegetable Jalfrezi, Potato Salna, Turnip Kurma, Vegetable Korma

Non-Vegetarian
Egg Masala, Chicken Salna, Coriander Chicken Curry/Malli Chicken, Pepper Chicken, Pepper Chicken Gravy, Chettinad Prawn Iguru, Shrimp Tomato Masala 

Methi Chappathi

A healthy and flavorful chappathi!
I just love this Methi Chappathi. It takes extra few minutes to saute the methi leaves but I tell you, it is all worth it. You will just love this chappathi when you taste it. You will fall in love with it. Some use the methi leaves directly while kneading the dough. You could also do that way, but when you saute and knead it with the dough, when you eat, you could tatse the blended flavor of chappathi, ginger, and not to forget cumin seeds. You will get a nice distinctive smell. I just love the flavor of this chappathi. It is worth giving a shot at it!
 
 
Ingredients

Chopped methi leaves (Vendheya keerai) – 3 cups

Chopped green chillies – 2 nos.

Grated ginger – 1″

Powdered cumin seeds (seeraga thool) – 1/2 teaspoon

Wheat flour – 3 cups

Salt – as desired

Oil – as desired

Methi Chappathi
Preparation

1. In a pan, heat oil. When the oil is hot, add powdered jeera, grated ginger, green chillies, methi leaves, and salt. Saute until methi leaves are cooked. Let the mixture cool down.

Check out “Chappathi recipe to know how to knead the dough, make balls, roll out the chappathi, and also cook the chappathi”.

2.In a big bowl, put flour, salt, and methi mixture. Add water little by little and make a firm dough. Knead the dough well. Cover and set it aside to rest for about 30 minutes.

3. Using dough, make small balls. Dust the balls in the wheat flour and roll out the balls into a big round chappathi.

4. Heat a pan, when it is hot, place the chappathi and cook it on either side until you see some very small bubbles.

Now, Methi Chappathi is ready!!!

Serve. GRAVIES FOR ROTIS

Roll Chappathi | Diabetic Chapathi Recipe| Stuffed Vegetable Chapathi

Chappathi Roll

Energy Packed Nutritious Snack!
All this while, I did not know that using carrot, radish, and cabbage, I could make delicious Roll Chappathis. You can have it as a snack or also pack it for lunch. Very easy to make if you have left over chappathis at home.
 
Thank you Penmai for sharing this recipe.
Chappathi Roll

Preparation Time. 10 minutes
Cooking Time. 40 minutes
Recipe Category. Main
Recipe Cuisine. Indian
Serves. 2

Ingredients

For Chappathi 

Wheat flour – 1/4 kg
Salt – as desired
Water – as desired

For Stuffing

Grated carrot – 1 cup
Grated radish – 1 cup
Grated cabbage – 1 cup
Ginger paste (enji vizhudhu) – 1/2 teaspoon
Mint leaves (pudhina)  – a handful
Oil – 2 teaspoons
Salt – as desired

Note. The ingredients shown will vary with the original quantity.

Preparation

Check out “Chappathi recipe to know how to knead the dough, make balls, roll out the chappathi, and also cook the chappathi”.

To Make Chappathi

1. In a large bowl, add all the ingredients under Chappathi and knead it well. Keep it aside for 20 minutes.
Chappathi Roll

2. Make small balls out of the Chappathi dough. Then, in a hard surface, roll out the Chappathi into a round and flat Chappathi.
Chappathi Roll

3. In a pan, put Chappathi and heat till you see small brown spots on the Chappathi. Flip it over and heat on the other side also. Chappathi is ready!
Chappathi Roll

To Make Roll Chappathi

4. In a pan, heat oil. Add grated radish, cabbage, carrot, ginger paste, chopped mint, and salt in an order. Saute well.

Chappathi Roll

5. Stuff the vegetable masala on the chappathi and make the chappathi roll by folding its corners.

Now, the Roll Chappathi is ready! Serve hot.

Serve. You can eat this Roll Chappathi without a sidedish or serve with Vegetable Korma.