Friday, October 27, 2006


Chapatis, also called "roti" in the most tipical Indian language, who doesn't know them, every Indian eats chapati with vegetables and dals (lentils) atleast two times a day. Today I am going to share my version of chapatis which keeps them tasty and softer for a longer period of time, even if you decide to freeze them.This dough is so versatile that it can be used for making Parathas (Pan fried) and Poori (Deep fried) as well..
Makes 10-12 Chapatis
Serving Size 2

Wheat Flour (2 Cups)
Milk (175-200 ml, use as required)
Olive oil or Vegetable oil (1 Tsp)
Ghee (for serving)


Pour Wheat flour in a large bowl and put olive oil. Rub oil in the flour with the help of your hands.

Now slowly pour a little milk (should be on room temperature) and start kneading the dough. Use as much milk as required according to your comfort level for rolling the dough balls.

Set it aside for 15 mins. Now make small dough ball and roll with the help of little wheat flour as shown in the picture below.

Heat the tava or griddle and cook chapati on both sides and then cook it on open flame (on high). It will puff up as shown.

Remove from flame, brush ghee and serve hot with any dal or vegetable.


Prema Sundar said...

Wow !!! the chapathis puff up so well.. Is it because of the milk u add. I do not add milk and they do not puff up very well..
Thanks for trying out a recipe from my blog and happy to know that u liked it.

archana said...

Ever since i saw this in Manisha's blog i have been dying to do this, you are pushing me even forward. But my stove is electric, can i still do it ( probabaly not, what a pity !)? Nice pics, thank you.

Nidhi said...

Hey Archana,
I m glad that you getting even more inspired to make chapatis...give it a try on electric stove, than lets see what happens. Even though, I never tried on electric one.

Nidhi said...

Hey Prema, I m glad you visited my blog. Please do try making chapati dough with milk and tell me if they puff up this time or not. Thanks..

Trupti said...

Great looking Chapatis! I too add milk to make them softer. I always make the dough early before leaving for the day....doing so makes them roll and taste even better!


Nidhi said...

You are right Trupti, chapatis even taste better...

Manisha said...

Nidhi, gorgeously puffed roti you have there! And, a great tip, too. My m-i-l uses milk to make her rotis softer.

Nidhi said...

Thanks Manisha...Good to know that your mom-in-law also uses the same ingredients. It really makes a difference.