Coriander Ajwain Chapati
|Marination time: 30 Min||| Cook time: 15 Min||| Prep time: 10 Min|
|Recipe type: Main Course||| Cuisine: Indian||| Yield / Serves: 8|
|Taste: Mildy spicy with flavour of ajwain and Coriander|
Whole Wheat Flour / Atta – 1 Cup
Water – 1/2 Cup or as required
Salt to taste
Coriander Leaves – 3 tablespoon chopped
Ajwain Seeds – 1 teaspoon
Oil – 1 tablespoon
Step by Step Photos on how to make :
- Add the Whole wheat flour in a wide bowl. Add in the required salt. Add in the ajwain seeds.
- Add in chopped coriander leaves. Mix them well. Add in the oil.
- Mix them dough well. Sprinkle water little by little and knead the flour into a smooth and non sticky dough. Keep it covered and leave it for 30 minutes. After 30 minutes make them into smaller balls of equal size.
- Take a ball in your palm and flattern it. Dip both sides of the flattened dough in dry flour.
- Grease the Chapathi chakla with little oil. Place the dusted chappati dough in the Chakla. Flatten them into thin chapati.
- Roll out all the chapatis. Arrange them. Heat an iron tawa. Grease it with little oil. Start toasting the chapati.
- Toast the Chapati on both sides.
- Tasty and Healthy Chapathis are now ready to serve.
- The amount of water added while kneading the dough depends on the type of flour used. My Flour required flour:water in 2:1 consistency.
- Knead the dough into a soft and non sticky dough.
- If the dough is sticky add some dry flour and knead again.
- Leave the dough for 1 hour for softer chapatis.
- While flattening them make sure not to add more dry flour. The more dry flour added the drier the chapatis are.
- Grease the chakla with some oil before rolling the chapatis.
- While toasting the chapatis add in few drops of ghee. It is more flavourful.
Ajwain chapatis are served as main course dishes. They can be served with any gravy type side dishes. I have served it with Dum Aloo. Will share the recipe tomorrow.