It's already mid week! Can you believe that? Chapati is a favorite dish in many homes and ours is no exception. We eat this delicious flat bread on weekends and it never gets too repetitive because I always look forward to Sundays. Sundays is our unofficial Chapati Day! If you want to make chapati eating a new experience every single time, why not add other ingredients while cooking it? There are so many ways that you can make your chapati it's crazy how versatile chapati can be. Did you know you can even add spinach to your chapati? Now that I will try albeit with a little bit of a side eye. It sounds healthy though.So anyway my chapati today I will be adding Dhania (Cilantro/Coriander). I love the fresh aroma that Cilantro adds to chapatis. This herb is just too delicious, it gives food that ala carte feel with its vibrant green color and taste. Cilantro makes the chapatis softer and more tastier. I had fun making these Cilantro Chapatis and could not wait to eat them! We had the dhania chapatis with Yellow Beans stew and boy did we chop them down, fast. I kid you not, only three were left, whoever got up first the next morning got the chance to indulge in them with Tea. That's how good they were!
Ingredients
-2 Cups All Purpose Flour
-1 Cup Water
-3 Tablespoons Vegetable oil + 2 Tablespoons for spreading while cooking
-1/2 Teaspoon Salt
-1/4 Cup Vegetable Oil for cooking
-1 Bunch Fresh Dhania (Cilantro)
Method
Heat the water and 3 Tablespoons Vegetable oil until boiling
In a large bowl add the All Purpose Flour, add Salt and chopped Dhania (Cilantro)
Mix well
Add the hot water and start mixing with a wooden spoon since the water is still too hot
After a few minutes check whether the dough has cooled down and start using your hand
Make a well in the center of the dough and pour 4 Tablespoons Vegetable Oil into the dough
Knead to make a non sticky but soft and pliable dough
Knead until the bowl is clean on the sides this should be around 5-8 minutes
Use a clean kitchen towel to cover the kneaded dough and let rest for 30 minutes
After 30 minutes, take the dough out of the bowl and place on a lightly floured surface
Knead dough again a few seconds and divide it into equal sized soft round balls
Let the round dough balls rest for five minutes
Roll each ball into a thin layer
Use the vegetable oil to lightly grease the top layer of the rolled out chapati dough
Lift one side of the dough and start to roll it inwards until completely folded
Start folding the rolled dough from one of the corners until the end
You will end up with a cone like shape like this one
Tuck in the corner of the cilantro chapati into itself
Repeat for all the round balls until done and let them rest for 5 minutes
Sprinkle flour on the surface and roll out the dough balls into a round chapati shape
Roll out all the balls for easier cooking once the pan has heated
On a frying pan over medium heat, place your first cilantro chapati
Cook until the underside is light brown
You will know this once you see bubbles start to appear on the surface
Flip to the second side
Spread some cooking oil on the cooked side making sure you cover the whole surface
Flip again to the other side and spread it with vegetable oil
Flip again on both sides and let them cook until golden brown and well cooked
Repeat for all the cilantro chapatis until they are finished
Serve hot with stew and they warm well the next day and can keep for up to 3 days
DHANIA (CILANTRO) CHAPATI
Ingredients
- 2 Cups All Purpose Flour
- 1 Cup Water
- 5 Tablespoons Vegetable Oil
- 1/2 Teaspoon Salt
- 1/4 Cup Vegetable Oil for cooking
- 1 Bunch Dhania (cilantro)
Instructions
Heat water together with 3 Tablespoons Vegetable oil until boilingIn a large bowl add the All Purpose Flour, Salt and chopped Dhania (cinaltro). Mix wellAdd the hot water and start mixing with a wooden spoon since the water is still too hot. After a few minutes check whether the dough has cooled down and start using your handMake a well in the center of the dough and pour 4 Tablespoons Vegetable Oil into the dough. Knead to make a non sticky but soft and pliable dough. Knead until the bowl is clean on the sides this should be around 5-8 minutesUse a clean kitchen towel to cover the kneaded dough and let rest for 30 minutesAfter 30 minutes, take the dough out of the bowl and place on a lightly floured surfaceKnead dough again a few seconds and divide it into equal sized soft round balls. Let the round dough balls rest for five minutesRoll each ball into a thin layer.Use the vegetable oil to lightly grease the top layer of the rolled out chapati dough. Lift one side of the dough and start to roll it inwards until completely foldedStart folding the rolled dough from one of the corners until the end. Tuck in the corner of the cilantro chapati into itselfRepeat for all the round balls until done and let them rest for 5 minutesSprinkle flour on the surface and roll out the dough balls into a round chapati shape. Roll out all the balls for easier cooking once the pan has heatedOn a frying pan over medium heat, place your first cilantro chapati. Cook until the underside is light brown. You will know this once you see bubbles start to appear on the surfaceFlip to the second side. Spread some cooking oil on the cooked side making sure you cover the whole surface. Flip again to the other side and spread it with vegetable oilFlip again on both sides and let them cook until golden brown and well cooked. Repeat for all the cilantro chapatis until they are finished. Serve hot with stew and they warm well the next day and can keep for up to 3 days
Details
Prep time: Cook time: Total time: Yield: 4 Servings