6. Place a griddle or dosastone on the stove at medium-high heat. When the griddle is hot, put the rolled out chapatti on it.
7. While light spots appear (about 30 sec), flip the chappatti.
8. Drizzle/Spray few drops of oil. After brown spots appear on the lower side of the chappatti, flip again and spray little oil.
9. Press gently all around the chapatti with a crumbled up paper towel or clean kitchen cloth or the back of a spatula. This will help the chappatti to puff up.
10. Remove from the tawa as soon as brown spots appear on both sides. If you leave it longer, the chappattis will become hard.
11. Transfer the hot chappattis to a hot pack till you are ready to serve. The steam that is trapped in the hot pack helps to maintain the softness of the chappattis.
Variations
- In some places, chappattis are partially cooked on the tawa and then put on direct flame. The high heat puffs up the chappattis while cooking it. These are commonly referred to as 'Phulkas'.
Serving Suggestions
- Chappattis can be served with almost any veg or non veg gravies or sidedishes. This is an everyday food in many indian homes.
- This also goes very well with pickles or raita.
- Kids like to spread some jam or butter or sugar in the chappatti, roll it and have it.
Tips
- A few drops of ghee/ butter added after removing from stove gives extra flavour to the chappattis.
- Chappattis stay good at room temperature for 2 days, in the refrigerator for upto a week and can be frozen for upto 6 months. For freezing, place each chappatti between wax papers and put them in zip lock bags. Before serving, thaw them and reheat in the microwave/stovetop for just 10-20 seconds.
Comments
Comment by Marsinah Murakami
Great chappatti recipe! Reply :- Thank You. |
Comment by Shivani Amin
keep up the good work. Reply :- Thank You. |
Comment by PENELLOPE YURI
i love the recipe wouldlike to make the chapattis at home how do i make them without them turning out too crispy Reply :- Hi Penellope,
Do try and make the chappattis. Cook the chappattis on a high flame to prevent them from drying out and getting crispy. After making the chappattis, keep it covered in a hot pack or wrap it in aluminium foil. This traps the steam and keep the chappattis softer. |
Comment by mahera chisti
hi, muje apka yah progrram bhot pasand hai, meri aap se yah reqvest hai ki rasoishow dubara subha 7 se 9 beich mai do. ple Reply :- Hi Mehera, mera koi rasoishow nagi hai. bas yeh website hai. |
Comment by rashma anand
impressive site Reply :- Thank You Rashma. |
Comment by chandni kumari hi me chandni from pakistan mjhy india ki harrecipies bhut pasand hai mjhy etv gujarti rasoi show ka no deplz mjhy joti ben sy bt kar ke recipies maloom karni hai
Reply :- I am sorry Chandni. I dont have her no. |
Comment by janet stephens
just wanted to know if i cud use the non-stick frying pan for frying chaps.. or its not safe to use a non-stick pan. i am going to try out your recipes..i just went thru your site and they luk yummy. wl let you know when i hv tried them.
god bless you. Reply :- Oh yeah, you can use nonstick pans. |
Comment by Anita Kulkarni on 04 February 2009 03:53AM too good recipes, on this site,,,,,, thanks Reply :- thanks a lot anitha. |
Comment by LEONORA LEO on 24 September 2009 07:54AM Hello... im filipino... and i visited this site to learn indian recipes.... and this site is too good..and delicious recipes..Thanks Reply :- Thanks Leanora. |
Comment by divya fernandes on 01 July 2009 13:01PM hi,
my chapathis are hard, does the pan have anything to do with the softness? do i fry it on high flame or low flame? Reply :- Hi Divya,
The pan should be on medium high heat while making the chappattis. Put the first chappatti only after the tawa is hot enough. You can check this by sprinkling few drops of water on the hot tawa.
After making the chappattis transfer them immediately to closed container or a hotpack. The steam created inside the container will keep the chappatti soft. Chappatti will become hard if left open longer. |
| Comment by Fatimah Thaga on 25 November 2008 03:18AM am looking for vegetarian Dalca gravy and keema recipe. i have tried a few recipes but it s not good. Reply :- I'm so sorry, I am not familiar with these gravies. But i'll surely try to help you. I'll find out if any of my friends know these dishes. |
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