Chapati Dough - Soft dough for the perfect puffed up Chapati / Roti - Dough for Indian flat bread | Quick Indian Recipes

Tips and tricks to make the softest chapatis



Chapati Dough - Soft dough for the perfect puffed up Chapati / Roti

Ingredients:
Atta - 2 cups
Baking Powder - 1 Tsp
Curd - 2 Tbsp
Water - as required
Salt - to taste



Enjoy this chapati with our unique sides:
Clam fry - https://www.youtube.com/watch?v=13y1Wytm3ns
Tomato fry - https://www.youtube.com/watch?v=NrNAnNPWZcE
Paneer Kebab - https://www.youtube.com/watch?v=f9PBGZOWKgI&t=9s


To make Naan just use Maida (all-purpose flour) instead of Atta (whole wheat flour) and be sure to add 2-3 Tbsp of milk


Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi), (pronounced as IAST: capātī, capāṭī, cāpāṭi), also known as roti, safati, shabaati, phulka and (in the Maldives) roshi, is an unleavened flatbread originating from the Indian subcontinent and staple in India, Nepal, Bangladesh, Pakistan, Sri Lanka, East Africa and the Caribbean.[2] Chapatis are made of whole-wheat flour known as atta, mixed into dough with water, edible oil and optional salt in a mixing utensil called a parat, and is cooked on a tava (flat skillet).

It is a common staple in the Indian subcontinent as well as amongst expatriates from the Indian subcontinent throughout the world. Chapatis were also introduced to other parts of the world by immigrants from the Indian subcontinent, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands.


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