Masala Chapathi is a very easy to make chapathi with only spice powders. The advantage of this chapathi is that, since it has all the spices, it can be relished without any side-dish. If you have had a long and tiring day and have no energy for a side-dish preparation, just settle for this easy and quick chapathi and serve yoghurt/pickle as a side-dish if you want or just eat it without any side-dish, while hot.The kasoori methi leaves (dried leaves) is an optional ingredient which when used enhances the flavor of the chapathi.
Ingredients:
Atta (Wheat flour) – 2 Cups
Red chilly powder – ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ½ tsp
Cumin seeds – ½ tsp
Garam masala powder - ½ tsp
Salt – 1 tsp
Water – ½ tumbler
Kasoori Methi leaves (dried leaves) – few, crushed with hands
Method:
1. In a broad vessel, add the atta, mixed powders (red chilly powder, coriander powder, turmeric powder and garam masala powder), cumin seeds and salt. Crush the kasoori methi leaves by hand and add and then mix all the contents well.
2. Add water little by little and make into a soft dough.
3. Make medium size equal balls and each ball roll like normal chapathi using the rolling pin and rolling board.
4. Heat the non-stick tava, place one chapathi on it, and wait till small brown spots appear, then turn the chapatti around and repeat the same.
5. Spread little oil over the chapathi and toss it around and do the same on the other side. Cook the chapathi until even brown spots appear on both the sides & then remove.
Ingredients:
Atta (Wheat flour) – 2 Cups
Red chilly powder – ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ½ tsp
Cumin seeds – ½ tsp
Garam masala powder - ½ tsp
Salt – 1 tsp
Water – ½ tumbler
Kasoori Methi leaves (dried leaves) – few, crushed with hands
Method:
1. In a broad vessel, add the atta, mixed powders (red chilly powder, coriander powder, turmeric powder and garam masala powder), cumin seeds and salt. Crush the kasoori methi leaves by hand and add and then mix all the contents well.
2. Add water little by little and make into a soft dough.
3. Make medium size equal balls and each ball roll like normal chapathi using the rolling pin and rolling board.
4. Heat the non-stick tava, place one chapathi on it, and wait till small brown spots appear, then turn the chapatti around and repeat the same.
5. Spread little oil over the chapathi and toss it around and do the same on the other side. Cook the chapathi until even brown spots appear on both the sides & then remove.
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