The Perfect Pairing: Chapatis

A Walk Down Memory Lane

This week, I wanted to share one of my favorite recipes with you. Chapatis are without a doubt the perfect pairing for curry, rice, fried eggs, you name it!  I remember the first time I made chapatis was in my aunt’s kitchen in India. In high school, my family decided to take a trip to Goa to visit my family.

When the time finally came, we boarded the plane for what seemed like the longest flight ever and when we landed in Mumbai, it was like we stepped into a different world. We spent a few days exploring, but we were all impatient to board the plane to Goa. When the time came, we were so excited and nervous. After all, we hadn’t seen our family in about 10 years. Our first visit was to see my Aunt Melan at the ancestral home. It had been passed down through the years and it held so much history.

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When we got there, it immediately felt like home. As soon as my aunt saw us she had warm chapatis, fried eggs, samosas and freshly squeezed juice waiting.

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When I say there’s nothing like a warm chapati and a fried egg, I mean it. After eating this almost every single day, we wanted to learn how to make it for ourselves. My aunt was more than happy to teach us. So that very day we took a rickshaw to Mapusa Market to gather the ingredients we needed.

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Once we had everything we needed to make the chapatis, we headed back home to begin the process. I remember mixing the flour, rolling and making these little circles which transformed into these flat, buttery layers. It wasn’t easy the first time, but it was so fun! It may not seem like much to some, but this memory is one I cherish. Cooking has the wonderful ability to bring people together in the best of ways. Even if you choose not to use my recipes, cook with your family and make lasting memories like I have! Now enough of the reminiscing let’s get down to business.

Note: This is a beginners recipe. I have not used traditional ingredients as I want this to be accessible to everyone. You can use whole wheat flour, Atta flour, regular flour, or a mix like I have done.

What You’ll Need

  • 1 1/2 cups gluten-free flour
  • 1 1/2 cups regular flour
  • Pinch of salt
  • 1 cup water
  • 1/2 stick of melted butter
  • 3 teaspoons vegetable oil

Directions

  1. Combine flour in a bowl. Add salt.

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2. Make a well in the middle and pour in your water.

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4. Mix together and add 2 teaspoons of vegetable oil.

5. Continue to mix until dough is formed. If you find it to be too sticky, feel free to add in more flour.

6. Knead it into a ball. This should take about 2-3 minutes.

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7. After it has formed, cover it with a damp towel and let sit for 10-15 minutes.

8. After you have let it rest, knead the dough one more time and begin to form into about a 2-3 inch balls.

9. Place your cutting board down and generously coat with flour.

10. Begin to roll out the balls and form into a round or square shape. Then coat with a small amount of butter.

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11. After it has been coated in butter, fold it into a square or pinwheel.

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12. Continue rolling until it’s flat and relatively thin.

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13. Add 1 teaspoon of oil into the melted butter and set aside.

14. Place a frying pan on high heat and add in about 1 spoonful of the butter/oil mixture. Once it is nice and hot, place your chapati in the pan and add a small amount of butter to the top of the chapati.

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15. Turn the chapati over in the pan once it has started to bubble. Flip it twice to make sure both sides are thoroughly cooked.

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Once golden brown, it is ready to serve.

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