Tuesday, December 12, 2017

Chapathi Recipe | Soft Chapati | How to make soft Chapathi | Soft Roti

Making soft chapathi is everyone's dream and so am I. Though I have not mastered making the perfect round chapathis, I have managed to make soft chapathi. When I was living in Saidapet with my in-laws, a cook who comes there makes perfect chapathis. Once I saw her making the dough and she asked me to insert my finger into the dough to check the consistency. It was so smooth and my finger went inside without much effort. From that day, I was dreaming to make such dough. Also, when I was working with TCS Chennai, I had a helper Kalpana who makes similar chapathi. Happy loves her chapathi and asks for more whenever she makes it. I learned tricks from both of them and now I am able to make reasonably good chapathi. Though this is a simple recipe, I wanted to record it here with the tips I learned from them. Let's see the recipe:  
Wheat Flour - 1.5 Cups 
Warm Water - as required 
Salt - as required 
Oil - 1/2 tsp 
Ghee - as required
1. Take the wheat flour in a bowl and add required salt. Mix it well. Now, add water little by little and start making the dough.
2. Knead the dough for 3 to 6 minutes until it is soft, smooth and non-sticky. It is not required to knead the dough for a longer time. The dough should not be too tight and hard. Enough water should be added while kneading and the dough should be a little loose and elastic. Now apply the 1/2 tsp oil over the dough and place the dough in the bowl.
3. Leave the dough at room temperature by covering it with a damp cloth for 30 minutes. After 1/2 an hour, the dough will be very soft. Now, make smooth lemon sized balls.
4. Take one ball at a time, dust a little flour and roll it into thin circles.(Please ignore the shape of my chapathi). Keep the other balls covered to prevent it from drying.
5. Heat an iron tava until it really hot and place one of the rolled chapathi. Allow it to cook for a minute or until you can see tiny bubbles on top. Flip and cook the other side as well. Gently press the chapathi with a damp cloth evenly.
6. The chapathi will puff up as shown in the below picture. Transfer it to a plate and apply a little ghee on both the sides. Keep it covered until you serve.
Serve the yummy and ghee flavoured chapathi with any curry of your choice. I served it with peas and potato masala.
Points to remember:
  •  The dough should not be too tight and hard. Enough water should be added while kneading and the dough should be a little loose and elastic. It should not be sticky.
  • Resting the dough for a minimum of 15 mins gives soft chapathi.
  • Pressing the chapathi with a damp cloth makes the chapathi to puff while cooking. You can also press it with the ladle used to flip the chapathi.
  • Flip the chapathi only once while cooking. If you flip more often then the chapathi will be hard.
  • Always cook the chapathi on the medium flame for even cooking. 
  • I always use warm water to knead the chapathi. I have not mentioned the water quantity since it varies with the flour used. I prefer Ashirvad Multigrain atta.
Warm Regards,
Happy's Cook - Divya

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