Whole Wheat Chapattis
by Tarla Dalal
Added to 8 cookbooks
This recipe has been viewed 10383 times
High fibre, nuttri-loaded chapattis.... a perfect substitute to those made with maida.
- Combine the flour and salt and knead into a soft and pliable dough.
- Add the oil and knead again till it is smooth and elastic. Cover and keep aside for 10 to 15 minutes.
- Divide the dough into 6 equal parts. Roll out each one using a little flour into approx. 150 mm. (6") diameter circles. Dust dry flour as required to facilitate even rolling.
- Dust off any excess dry flour and place the chapatti on a hot tava.
- Turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface. Cook the other side for a few more seconds.
- Repeat to make 5 more half cooked chapattis. Keep aside and use as required.
- If you want to cook these chapattis, just roast them for a little longer on both sides and serve hot with vegetable of your choice.
Nutrient values per chapatties
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