Friday, June 10, 2005

Masala chappathis

This is pretty much a catch-all recipe that uses whatever flours you have in your kitchen. It doesnt strictly matter what other flours you use so long as at least half of it is plain or wholewheat flour. And of course it can be made wholly with wheat flour too. The other additions are just for variety. I added fresh methi (fenugreek) leaves to the dough because - yes, you guessed it - I had lots of it begging to be used up before it turned yellow.

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The beauty of this recipe is that you can add finely chopped spinach, fenugreek, coriander, mint or other fresh herbs (probably even parsley if you like the taste, though it's not something I've tried) to the flour while making the dough.

Or, if you dont mind having to roll out slightly bumpy dough into approximate circles, you can add finely chopped onions, grated carrots, etc. It's very versatile, this recipe, very nice as a snack with hot, sweet tea (for those who like tea). Just serve with tomato ketchup or even with any Indian pickle. The mango avakkai is perfect for this, IMHO.

Recipe for: Masala Chappathis

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2 cups flour (I used 1 cup wholewheat flour, 3/4 cup soyflour or millet flour, 2 tbsp gram flour, 2 tbsp semolina/rava, 2 tsp rice flour)
1/2 cup fresh chopped methi leaves (or any other herbs/greens you wish)
1/4 cup coriander leaves, chopped
1 tbsp ginger-garlic paste
3-4 fresh green chillies, chopped fine (optional)
1/2 tsp red chilli powder (optional)
1/2 tsp cumin seed powder
1/2 cup plain yoghurt
1 tbsp oil
Salt to taste
Water as required

Extras -
1/2 cup flour for dusting
Oil/ghee for shallow-frying


1. Put all the ingredients together in a big bowl and make it into a soft dough. It will be sticky. Add water only as required.

2. Let it rest for 10 minutes.

3. Pinch off medium-sized balls and roll out gently into approximate circles, dusting liberally with flour on each side.

4. Cook on a flat tava or fry-pan, spreading a little oil/ghee on either side, until golden spots appear. Keep warm in an oven while cooking the rest of the chappathis.

5. Serve hot with ketchup or any Indian pickles.


Nupur said...

OOOOH this looks so good :) We call this "theplas" back home. I have not made them in a have inspired me to make them soon

Shammi said...

Nupur, I always thought theplas had to have cooked rice in the dough... at least, that's what I read in a recipe a long time back.

Nupur said...

well, the authentic theplas might ( the ones from gujarat) but we in western maharashtra make many gujarati-influenced dishes and theplas (made exactly as u describe) are one of them.

Shammi said...

Well... I live and learn! :) Thanks for the info, Nupur!

Anonymous said...

Fantastic, Shyam..this post! We make these methi rotis at home often and wifey makes sure that its oil-less..all the more healthy for consumption!

pk said...

I had a Gujju friend in college who use to bring this along with mango sweet/hot chutney very tasty.

Anonymous said...

Hi :-)

I was just browsing through your recipes here and they look fantastic!! I thought I'd try this one out... I was wondering if you could help me out a little. Do I have to use the different combination of flours that you used? or can I just use, wheat flour? (or maybe all purpose flour)

Anonymous said...

Hi Anon, you dont have to use the different combination of flours - wheat flour will be fine. AP flour should be ok too, although I wouldnt use ONLY that. :)

M said...

i was just browsing through ur recipes and thought i'd try them. but about masala chapathi, should i fry the methi before adding it to flour. otherwise, wont they taste bitter.pls help me dear

Shammi said...

Hi M, you dont need to fry the methi leaves before adding them to the flour.