I think if I had my way I would eat chapati every day of my life for the rest of it. Somehow Chapati never gets old! I always find ways to make Chapati that much more delicious and addictive, not that it needs any upgrade. I have always loved coconut, whether I am using it in drinks, rice or just munching on it raw as I grate, hence today's recipe of Coconut Chapati. My memories with coconut date back to when mom used to buy lots of coconut and cook it in pilaf rice. We had that traditional coconut grater that was made with wood. You would sit on it and pup half the coconut on a blade that was at the front and grate away.It was always fun and we all looked forward to most weekends that we got the chance to do that. So take coconut and add Chapati, and you have a match made in heaven. The coconut made the dough so soft that it was easy to knead and did not take too much time to rest. As you cook the Chapati you will be warmed up by the sweet aroma of coconut that emits from the chapati being cooked. So far I have made Dhania Chapati, Wholewheat Chapati and Plain Chapati and I still look forward to making many more!
INGREDIENTS
3 Cups All Purpose Flour
1/4 Cup Coconut Milk
1/2 Cup Vegetable Oil
1/4 Teaspoon Salt
2 Cups Water
INSTRUCTIONS
Heat the water and vegetable oil until boiling. Set aside
Add the all purpose flour and teaspoon of salt in a large bowl. Pour in the coconut milk
The coconut milk adds a very delicious flavour and aroma to your chapati
Whisk in the coconut milk in the flour until the mixture is well combined
Take the hot water and vegetable oil mixture and pour in little by little into the flour
Since the water is too hot use a wooden/ metal spoon to mix the mixture. Keep mixing and testing with your hand to find out whether the mixture has cooled enough to handle with your hands
Once the mixture cools, use your hand to knead the dough
Once the dough is well kneaded, make a well in the center and pour in some vegetable oil. Continue kneading your chapati dough
Knead the dough until it is soft but pliable and it starts to come off the sides of the bowl
Cover your dough with a clean kitchen towel and let it rest for 30 minutes. This gives the dough time to rest and the gluten to become easier to work with
Pinch the dough and form little dough balls and place them aside
Spread some flour on the surface and roll out one of the chapati doughs
Take a tablespoon of vegetable oil and spread on the rolled out dough. Make a slit from the center of the round dough to the end
Roll all the way to the other end. Until if forms a cone like shape and then tuck the two bottom and top ends into the middle
You will end up with a smooth round ball. Repeat until all the rolled dough are oiled and rolled into round smooth balls
Take one of the dough and roll it into a perfectly round shape. Heat a skillet/pan and place one of the circular chapati dough on it. Let it cook for a few minutes until slight bubbles form at the top
Flip the chapati so that the second side cooks slightly as well
Spread a tablespoon of vegetable oil on the first side of the chapati and flip it over
Spread vegetable oil on the second side, flip it and let it cook until brown patches form at the top.
Remove from the heat and place on a plate and cover with a kitchen towel/paper to keep warm as you finish the rest of the chapati
Chapatis cooked with coconut milk are extra soft, extra delicious, extra aromatic and extra addictive!
You can serve your chapati with stew, curry or vegetables. They warm very well the next day and you can eat with tea or as a snack throughout the day
COCONUT CHAPATI
Ingredients
- 3 Cups All Purpose Flour
- 1/2 Cup Vegetable Oil
- 2 Cups Water
- 1 Cup Coconut Milk
- 1/4 Teaspoon Salt
Instructions
Heat the water and vegetable oil until boiling. Set aside
Add the all purpose flour and teaspoon of salt in a large bowl. Pour in the coconut milkWhisk in the coconut milk in the flour until the mixture is well combinedTake the hot water and vegetable oil mixture and pour in little by little into the flour. Use a spoon to mix because of the hot waterOnce dough has cooled, use your hands to knead the dough until it is soft and pliableDivide the dough into 20 round balls. Take one of the balls, roll it out, spread oil on that surface. Make a slit from the center of the rolled out dough to the end. Start folding from the edge all around until you form a cone like shape. Form it into a round smooth ball. Repeat for all the other doughHeat a skillet or pan. Put the circular dough on the pan. Let it cook a few minutes until slight bubbles appear on top. Flip it and spread oil on the surface. Flip again and oil the second side. Cook until golden brown patches form at the top. Repeat for all chapati doughServe with stew, curry or vegetables
Details
Prep time: Cook time: Total time: Yield: 20 Chapatis