Tuesday, August 16, 2011


I don't think Chapathis needs any introduction

Lite, Healthy, Dieter's Diet....

Its none other than "Indian Staple Food".Initially it was popular in North India but now physicians around the globe strongly recommend chapathis daily


Whole Wheat Flour / Multigrain Wheat Flour - 2 cups
Water - around 3/4 cup (rough estimation only)
Salt - 1 teaspoon or more
Oil - 1 tablespoon


Kneading the Dough

1. Add wheat / multigrain flour and salt with few drops of oil

2. Mix using your hand by sprinkling water little by little to form a stiff smooth dough and finally smear the dough with the remaining oil (coating it with oil)

3. Close it and keep it aside for 15 - 30 minutes

Chapathi Preparation

1. Now divide the dough into small balls

2. Roll out each and every dough flat using a rolling pin.(If it is not in circular shape use a sharp lid - dabba mudi as a mold).I applied oil over rolling pin and didn't use flour for dusting

3. Heat a Tawa and when it is hot place the rolled chapathi on it.Add few drops of oil around the chapathi (optional).After few seconds you will notice bubbles appearing in it

4. Turn it on the other side and again you will notice bubbles appearing as above

5. Flip it once more to the other side and press it gently with the tawa ladle till will puff up
6. Hot chapathis are ready

7. Serve it with any gravy of your choice


1. Can replace oil with curd while kneading the dough
2. Can add milk along with water while making the dough