A person’s prowess in an Indian kitchen is always and
ultimately judged by the roundness and quality of a chapati. There are jokes
and memes galore (some quite misogynist) on the subject. So it was time to figure
out the recipe for making perfect chapatis. But of course, like everything in
life, practice makes perfect.
We got Chef Ilandhirai Vadivel from Radisson Blu, Pune Hinjawadi
to break down the process and great details.
Ingredients
2 cups wheat flour
1 cup water
1 tbsp ghee
1 tsp salt or as needed
Method
It’s not that chapatis are unhealthy, but if you want to go
the extra mile, add these five
healthy spins to your chapatis. Get set to convert the humble chapati into
a vehicle of wellness and health.
Types of Chapatis
India’s fertile land has much to offer, it particularly holds true for the
variety of food grains and cereals available. Wheat isn’t the only base of chapatis,
these unleavened breads can be made from anything such as:
Akki
Roti
A stuffed chapati/roti
made from rice flour is a popular breakfast dish in Karnataka. Chef Vaibhav
Mahajan makes his by stuffing sprouts and asafoetida.
Learn
more about Akki Roti here.
Besan
Masala Roti
Gram flour or besan is another flour that can efficiently be used for
making chapati, like Chef Mahajan’s masala roti
made with besan. He uses chillies, cumin and coriander to spice the dough
for added flavour.
Ragi
Roti
Ragi is one of India’s lesser known cereals. It is a very healthy
alternative to wheat partially because of lower gluten. It is the reason you can’t use a
rolling pin to roll out the ragi roti or chapati, you need to use the palm
of your hands to flatten the dough to a small chapatti.
Paneer
Bajre ka Paratha
Technically not a chapati, but the philosophy of a paratha is the same. It
is gently fried in oil to cook completely. In this case Gurdip Kohli
Punj’s recipe mixes millet
flour as the base of the dough and stuffs it with seasoned paneer before
rolling out and frying.
Pyaaz
Tamatar Tikkar
A Rajasthani chapati recipe which binds wheat flour with onions, tomatoes,
coriander and more to make a savoury
twist to the bread. Just before the rotis done cooking ghee is added to the
pan to finish it off.
More than Chapati
The basic Indian bread dough, Chapati dough, often has more uses than you
can imagine. Chapatis often form the base for wraps, quesadillas, pizza, etc.
For instance:
Breakfast
Burritos
Chef Ranveer
Brar takes up a Mexican basic, burrito,
and makes it a breakfast must have using spinach, chicken sausage and hung
curd. And since it’s a breakfast dish, it cannot be complete without eggs and
cheese!
For
similar healthy and quintessentially Indian breakfast options click here.
Chapati
Noodle Snack
In yet another international inspiration, Chef Brar gives a chapati
an Asian twist by converting them into noodles. You read that right!
Chapati Noodles with plenty of fresh veggies.
Kadak
Chapati Tacos with Mumbai-style Kheema
The versatility of chapatis comes across with this recipe by Chef Vaibhav
Mahajan, who deep fries chapatis
to make tacos and tops it with typically Mumbai Kheema.
Grilled
Wraps
To make a wholesome and nutritious meal on the go for children, give Gurdip Kohli
Punj’s recipe for grilled wrap a try. It uses chapatis and
veggies in an innovative way that no one can say no to.
Mexican
Chicken Chilaquiles
For a more elaborate affair, Chef Pankaj Bhadouria
makes chilaquiles where she deep
fried strips of chapatis and then bakes it with chicken, salsa, veggies and
lots of cheese.
Leftover Chapati, No
More
More often than not, you will find yourself with extra dough or leftover
chapatis. Don’t worry about it, chapatis come in incredibly handy when you’re
dealing with a case of a nasty hunger pangs. These dishes come in handy in such
moments.
If you’ve had your fill with run-of-the-mill chapati
alternatives, here are some options which take inspiration from porridge
and poha to payasam and laddu, all made from chapatis!
Cultural Impact of
Chapati
In the heart of India, in Nagpur, a women from Dalit community who make a
paper thin chapati known as matka
roti. It is made on an upturned earthen pot over wood fire, on which a
glutinous dough is thinly spread and cooked. Though not many have heard of the
bread, it is slowly becoming a highlight for Nagpur.
From the region of Kumaon comes very traditional Madue ki roti. A variety of Himalayan millet closely resembling ragi is an integral
of the food culture of the region. Read
more about chapatti and the food here.
North Karnataka is home to Nalpak restaurants who specialise in jowar rotis. Jowar is another cereal that hasn’t hit the limelight but is easily available and more affordable option to wheat. Karnataka, Mysore in particular, uses it extensively.
In Sikkim, sael roti is yet another curious version, which is more of a donut than a chapati. The dish has travelled from Nepal to become a staple in Sikkim during Diwali.
Featured Image: Shutterstock.com
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Know your Chef.
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