Wednesday, March 18, 2009

Soft Chapatis my way

Tried and tasted by Nivedita
Hi all
Even though I am making chapatis since long time, my chapatis were always hard or torn into pieces after few hours. Now after trying umpteen times, I learnt making chapatis, which remains soft even the next day.
Usually (not always)soya flour to wheat flour as soya is good for health and as there is no change in taste, no need to force the children to get soya in other form.
Here is the recipe:
For Chapati
Wheat flour - 2 cups
Soya flour - 3/4 cup
Salt- 1 tsp
Oil- 1 tbsp

For spread
Wheat flour -5 tbsp
Oil to make paste.

Mix wheat flour and oil to make paste to spread on the chapatis.

Add both the flours, salt and oil in a vessel and knead it with water to make dough. Keep it aside at least for half an hour.
While making chapatis, divide dough in to large lime size balls.
Take one ball, roll it puri size. Spread the paste. Sprinkle little flour. fold it to half. Again spread the paste and sprinkle flour and fold it to triangle.
Now roll chapati into desired shape (mine usually comes triangle shape, if I don't give attention while rolling).
Heat tawa in high flame, when frying chapatis, do on medium flame. Never fry chapatis on low flame, as it makes chapatis hard.
Repeat with other chapatis.
No need to put oil while frying.
Serve chapatis with subji, or make rolls or eat just like that.

Keep smiling,

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