How To Make Chapatti (Paratha)
How To Make Chapatti (Paratha)
Parathas are an Indian unleavened bread and an integral part of many Indian meals. Any subzi (vegetable) or curry dish can be fabulous when accompanied with fresh, hot parathas. Try this recipe. It’ll be worth your while! Although we refer to this recipe as Chapatti in the video, this is actually a Paratha recipe. The difference between the two is that Chapattis are cooked without oil whereas Parathas are pan fried For a detailed recipe, please click on the link: http://www.showmethecurry.com/2007/04/14/chapatti/
Step 1: Preparing The Dough
To make the dough we're going to add our flour to a bowl and sprinkle the salt. This is optional, in case you know you don't use salt that's fine too.
Incorporate the salt well, and then we'll pour oil inside it.
Now you want to mix the flour again to make sure all the oil gets incorporated in to the flour and you don't want lumps of oil in there. just for a few seconds.
When the oil and salt are nicely incorporated, add water slowly. This water has been warmed in the microwave for about 30 seconds, pour little at a time and just mix.
Step 2: Top Tip: Whole Wheat Flour
We have used whole wheat flour from the Indian store as its a little different from the whole wheat flour that you find in the grocery stores.
The one in the American grocery stores is usually a lot darker in color, so chapattis turn a little browner than you probably like them, this one is available in any Indian store its called chapatti atta and is readily available.
Step 3: Coat The Dough
Just mix all that dough in and form a nice ball.
It doesn't take a lot of time at all, but people are scared to do this, because you're using your hands and that freaks people out, but it really is not that bad. It literally takes under a minute to make this dough.
When the dough is in a nice ball, we're going to take just a couple of drops of oil, just to lightly coat it and in that way it doesn't form a dry skin on top of the dough. Then keep it covered for about 15 to 20 minutes.
Step 4: An Alternative Method
So if you are not comfortable using your hands while making the dough, here's another alternative way of doing it. Here's the whole wheat flour, I'm going to use the food processor, and if you notice I'm using a chopping blade instead of a dough blade, because it just mixes better and it gets all the edges and there's nothing left at the sides.
I'm going to mix in the salt at this point and I'm going to give it a mix.
Then I'm going to add in the oil.
I've also heated up the water for 30 seconds and am going to pour it in very slowly once i have the food processor on. This is just as easy.
It's best just to give it one knead by hand just to incorporate everything and make sure there's no air bubbles and all in it.
This food processor option is really good if you're making dough in bulk because i understand that dough freezes really well
Then put a couple of drops of oil and just smother a little bit, rub it a little bit so that it doesn't dry out and cover it up. Then set it aside for 15 minutes as before.
Step 5: Size The Dough
After it has been resting for about 15 to 20 minutes we're going to knead the dough one more time quickly.
This is 1 and 1/2 cups of dry flour, so it makes approximately 9 chapattis. But there's no signs involved, so if you like really big chapattis it can be less and if you want small ones you know it'll make more.
But something that fits in to your palm or close fist, a kind of a golf size ball is perfect.So just divide it out.
Step 6: Prepare The Pan
Before we start rolling out our chapattis we'll go ahead and turn on our stove and get our pan heated.
The pan we are using is called a tawa. You can also use a non stick frying pan.
Put the stove on medium heat, or a little bit higher than medium. And you want to make sure your pan is really hot before you put your first chapatti on.
Step 7: Shape The Dough
So while our pan is heating, we're going to take our dough and form a nice round ball. If you start off with a round ball, the shape changes, but your final chapatti will probably be round also.
We're then going to dip it in some dry flour, shake off the excess and role it out.
Now this rolling pin is my favorite. It's a thinner version, but a lot of people are used to the thicker version of the rolling pins. Whatever you h