Make soft and flavorful Dhania Chapati at home with this simple recipe. Infused with fresh coriander leaves, these chapatis are perfect for any meal. I can hardly believe it's already midweek either! Time flies, doesn’t it? And I absolutely love the sound of your Sunday Chapati Day tradition, what a wonderful way to make weekends even more special. Chapati is one of those dishes that’s just so comforting and versatile, and I’m with you; I never get tired of it either. You’re totally right about how there are endless ways to make chapati unique and exciting every time. I’ve always loved adding new twists to classic dishes, and chapati is the perfect canvas for creativity.
Adding ingredients to chapati dough can really take it to a whole new level. I’ve never tried spinach in chapati before, but I can definitely see how it could make it healthier and add some color. A little skepticism about new ideas is perfectly normal, though! It sounds like something I’d want to try on a lazy Sunday just to experiment. But cilantro, on the other hand, is such a fantastic choice! The fresh, vibrant flavor that it brings to the dough really enhances the chapati, doesn’t it? I can imagine that aromatic kick when you’re making the dough and then again when the chapatis are cooking.
Cilantro Chapatis sound absolutely delicious. The addition of cilantro not only brightens up the chapatis but also softens them, as you mentioned, which is such a nice bonus. It must’ve been amazing paired with your Yellow Beans stew, such a hearty, flavorful combination! I can see why they were gobbled down so quickly. It’s the kind of meal that just feels satisfying, especially when everyone loves it that much.
And the fact that there were only three chapatis left the next morning? That’s the true mark of a great dish! The idea of having them with tea the next day sounds just perfect, especially when you’ve got that tasty leftover chapati to enjoy. It must’ve been a real treat! You’ve inspired me to add cilantro to my chapatis next time I make them, I bet they’ll be as irresistible as you described. Thanks for sharing your culinary adventures with me! I’ll definitely be trying out these cilantro chapatis soon.
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 ServingsIf you have been enjoying these foodie adventures, I would love to stay connected. Follow me on all my social platforms for real-time updates, behind-the-scenes glimpses, and event alerts. See behind-the-scenes looks and join conversations around all things delicious. Follow me on Instagram for beautiful food photos and quick reels. Find me on Facebook for longer stories and community chats. Join the fun on Twitter(X) where I share food thoughts and tips. Get creative with me on Pinterest where you can pin your favorite recipes for later. Subscribe to my YouTube channel for the full recipe creation. Leave a comment in the comment section and let's chat!
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