Chapatis

[candramukhidasi]

When making chapatis, has anyone tried adding a cup or so of whey instead of water? It really blends well and tastes great. Whey made from soy beans
works good too.

[candramukhidasi]

Dandavats, Jai Srila Gurudeva!

That is an excellent idea which I have never tried but I also am no cook. Next time yogurt will be added to the chapatis.

So if anyone wants to make chapatis and has never tried
add 3 cups wheat flour
cup of warm water or yogurt or whey or milk
mix together adding more or less of liquid (not too soft)
knead until smooth, roll into ball and cover in bowl with cloth for a minimum of 30 minutes to a maximum of 24 hours if refrigerated
roll into about 8 or so balls and dust with white flour to prevent sticking
using a rolling pin flatten out in tortilla type shapes
heat a skillet on high put chapati on for about 1 minute then turn over
when it starts to puff up it is ready
take off skillet and brush on ghee (clarified butter) -- it took several times until they came out great but always tasted good
I
It's easy to make ghee!
put 1lb butter in stainless steel pot and cook on high until butter melts and sizzles which is quite fast
then lower heat to lowest level and wait for about an hour or more until it smells like popcorn
white foamy stuff forms on the top and you can scrape that off and save to use later as it has medicinal value
when you see alot of dark residue on the bottom of pot it is ready
put cheesecloth over a glass jar and pour the ghee in gradually
then cover with lid and the ghee is ready to use
please excuse any mistakes - All Glories and Love to Sri Sri RadhaGovinda!

[mangalamata]

I use to do this but I forgot all about it and now I do remember how good chapatis are this way--whey!

[Srinivas]

Hare Krishna!
1. If you want to make really soft Chapaties, easy way is just you add little Ghee or butter in flour while making dough.

2. If you have butter milk, then you can make dough with butter milk only, Chapaties will be soft and nutritious.

3. You can make dough for Chapaties with milk only, these Chapaties will be soft and nutritious, but more calorie. You can have 50% milk and 50% water for dough making. You can do many experiments like this.

4. If you add 25% Chickpea flour with 75 % wheat flour while making dough, then it’s called Missi Roti, these Chapaties are little thicker and smaller. You can apply some butter on it and garnish with some chopped coriander leafs. These Missi Roties are popular in Rajasthani Marwaries, which is enriched with protein.

5. If you make flour in this proportion: 50 % wheat four, 25 % barley flour and 25 % Chickpea flour, make dough only with water and then make little thicker smaller Chapaties. These kinds of Chapaties are popular in Jaipur District of Rajasthan, considered most notorious Chapaties. Please remember all other forms of Chapaties are called ‘Roti’.

6. Besides wheat flour Chapaties there are many other kinds of Chapaties being made in different parts of India, some of them are: Bhakari in Maharastra, Baajrey Kei Roti in Rajasthan, Jawar ki Roti and Makkie ki Roti etc.

7. Besides Chapaties, There are Parathas, Nan, Kulchas and different kinds of Tandoori Roties in Punjab.

8. There are some other forms of Chapaties: ‘Littie’ (in Bihar), various kinds of ‘Baatie’ (in Rajasthan), ‘Bhaaplaa’ (in M. P.) all these three things are not rolled, instead kept in loi (ball) form. Littie is baked directly on charcoal fire. Baaties and Bhaaplaas traditionally baked on cow-dung fire, but now a days you can make on gas oven.

9. Besides these Chapaties there are many other variants of Chapaties available in India.
Hari Bol!
--Srinivas