Monday, April 27, 2009

Methi Chapati - Type 1


Wheat Flour - 2 cups
Gram Flour - 1 tbsp
Fenugreek Leaves - 3/4 cup
Red Chilli powder - 1 tsp
Cumin Seeds - 1 tsp
Ghee - 1 tsp for frying each Chapati
Milk - 1/2 cup
Water - 1/4 cup
Salt to taste


  1. In a large mixing bowl, take milk, cumin seeds, salt, red chilli powder, fenugreek leaves, gram flour and mix well.
  2. Add wheat flour and the knead the dough well with water as required and set aside for 30mins.
  3. Make small roundels of this dough.
  4. Using a rolling pin, roll them into chapatis.
  5. On a preheated griddle, place a chapati.
  6. When you see small bubbles on top, flip the side.
  7. Smear ghee on the side which has small brown patches and flip it once again.
  8. Smear ghee on the other side and fry until both sides are well cooked.
  9. Serve hot.

P.S: If fresh Fenugreek leaves are not available, you can replace it with Kasuri Methi which is available in most of the provision stores/supermarkets.


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