Chapati is a common Indian bread made everyday in most Indian houses. It is also spelt and pronounced as chapatti, chapathi. Roti is a general name for any Indian bread in general.
Chapathi is made of whole wheat flour, which makes it healthier as whole wheat flour
is rich in fiber content. A little Soyabean flour is also added
to make it more nutritious.
The shape of a chapathi is generally round(it is mostly round). In the North Karnataka it is also made in a triangle shape. It is of course tasty whatever the shape.
It is best eaten hot but is good after a few hours too. It is a good item to take as lunch to school or office.
It is eaten generally at breakfast, lunch or dinner. That is, it is a part of a main meal.
It is served with vegetable fries, curries, dals or chutneys.
You will need a rolling pin (belan - Latne - Lattanage) and a board (chakla - Polpat - Chapathi mane) for rolling chappatis.You may use your kitchen counter instead of a board but you are going to need a rolling pin.
The iron girdle - skillet - tava is used for cooking chapathies. You may use non stick flat tawa or fry pan if you wish.
But generally, chapathies, do not stick to the girdle when the dough is made properly and is of right consistency.
A chapathi should be soft. By following the steps given below properly you will get a soft chapati.You can see the step by step images for cooking the chapaties.
Ingredients for chapathi:
Method for Rolling Chapathi
Serve with any of the following:
Enjoy chapati with any of your favorite curries.
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