Monday, 23 May 2016


How to make soft chapathi ?

Making super soft chapathi is so easy. It is not a complicated process. It is very interesting work. It requires very simple skills. The chapathies are great and tasteful accompaniments with any kuruma whether nonveg or veg and masals of any veggies.

Let us head to the kitchen and make these soft and flakey chapathies:


Premium quality wheat flour 250 gms
Sugar one spoon
Salt required
Water one and half a cup
Cooking oil one spoon


In a bowl, measure three cups of flour.
Add Salt, sugar and water.
Add one spoon of oil.
Just rotate the flour with hand.
The flour, water salt sugar oil are combined together to form a dough.
Knead gently to get a nonsticky and soft dough.
Cover the bowl with a lid.
Allow for half an hour to get perfect elasticity.
Divide the dough into lemon sized balls . If you go with lemon sized balls,
you can get 10 or eleven chapthies.
Roll each ball out using the roll pin, it doesn't have to be perfect round.
Get it as thin as you can.
Apply half spoon of oil over it.
Sprinkle little wheat flour or all purpose fine flour over the circle.
Then fold it as shown in the image.
Then Roll again to spread slight thick layer.
Heat the tawa and place the chapathi over a medium flame.
Cook dry both sides for a second without adding oil.
Cook until small bubbles rise over the circle.
Drizzle oil around the circle and over it.
Turn both sides till the golden brown colour spots formed.
Repeat the process.
Once all are finished, pile them one on top of the other, bring the sides together.
Bunch them up and thump them down three times.
You should did it with warm chapthies surely not hot chapathies.
You will get super soft layered chapathies.

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