Monday, 10 October 2011



1)    Maida (refined wheat flour) – 700 gm.
2)    Fresh fenugreek leaves (tender portion) – 100 gm.
3)    Turmeric powder – 1 teaspoon
4)    Red chili powder – 1½ teaspoons
5)    Coconut oil or any other cooking oil – 3 tablespoons
6)    Salt – 1 teaspoon

To Make:
Finely chop the fresh tender curry leaves. Take a big bowl or basin to prepare the dough. Pour in the oil. Add the salt, the chili powder, the chili powder, the turmeric powder and the chopped fenugreek leaves. Squeeze well with your hand (use a glove if you have sensitive skin) to tenderize the leaves. Add the maida little by little with your free hand while squeezing and mixing the dough.
Once all the flour is inside, add just enough water at intervals and need to form a thick dough. The consistency of the dough should be nice enough to roll into balls. Let the dough rest for 2 hours.
Knead the dough once again and make lime size balls by rolling them with your palms. Use a rolling pin to flatten the balls to nice round chappatis. As you roll, you can dip the dough in flour to avoid stickiness. Roll the chappatis as thin as possible without tearing.
Set a flat non–stick pan on medium heat (I use a thick flat cast iron pan as it is healthier and gives better flavor) and put on a chappati. Sprinkle a few drops of oil or ghee or melted butter and flip over. Roast both the sides lightly and serve hot. Enjoy as such or with baby potato curry (recipe given separately).

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