A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
Prep35 min
Cook15 min
Servings4
Serving size: 1 serving
213cal
8gprotein
44gcarbs
2g
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
A classic North Indian curry where tender chicken pieces are simmered in a luscious, spiced spinach gravy. This wholesome and flavorful dish, also known as Palak Chicken, is perfect with hot rotis or naan for a comforting meal.
Soft Chapatis with perfectly spiced, iron-boosting Chicken Sagwala. A homestyle, soul-satisfying meal for all!
This udupi dish is perfect for lunch. With 622.84 calories and 37.269999999999996g of protein per serving, it's a high-fiber option for your meal plan.
fat
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
410cal
29gprotein
16gcarbs
26gfat
Ingredients
500 g Boneless Chicken Thighs (Cut into 1.5-inch pieces)
500 g Spinach (Washed thoroughly)
2 medium Onion (Finely chopped)
2 medium Tomatoes (Pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chillies (Slit lengthwise)
0.25 cup Curd (Whisked until smooth)
3 tbsp Ghee
1 tsp Cumin Seeds
1 pc Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1 tsp Kasuri Methi (Dried fenugreek leaves)
2 tbsp Fresh Cream (Optional, for richness)
1.5 tsp Salt (Adjust to taste)
0.5 cup Water (Hot, for adjusting gravy consistency)
Instructions
1
Prepare the Spinach Puree
Bring a large pot of water to a rolling boil. Add the washed spinach and blanch for 2-3 minutes until it just wilts.
Using a slotted spoon, immediately transfer the spinach to a bowl of ice-cold water. This shock therapy stops the cooking process and locks in the vibrant green color.
Once completely cool, drain the spinach and squeeze out as much excess water as possible. Blend it into a smooth puree in a blender or food processor. Set aside.
2
Marinate the Chicken
In a medium bowl, combine the chicken pieces, whisked curd, 0.5 tbsp of the ginger-garlic paste, and 0.5 tsp of the salt.
Mix thoroughly to ensure each piece of chicken is well-coated. Set aside to marinate for at least 20 minutes at room temperature.
3
Cook the Base Masala
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the finely chopped onions and cook for 8-10 minutes, stirring frequently, until they are soft and golden brown.
Stir in the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for 1 minute until the raw aroma disappears.
Add the powdered spices: turmeric, red chilli, and coriander powder. Stir for 30 seconds.
Pour in the tomato puree and add the remaining 1 tsp of salt. Cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides.
4
Cook the Chicken
Add the marinated chicken to the pan with the masala. Increase the heat to medium-high and sear the chicken for 3-4 minutes, stirring to brown it lightly on all sides.
Reduce the heat to low, cover the pan with a lid, and let the chicken cook for 10-12 minutes. It will release its own juices and become about 80% cooked.
5
Combine and Finish the Curry
Pour the prepared spinach puree into the pan with the chicken. Mix everything gently to combine.
Add 1/2 cup of hot water (or more) to achieve your desired gravy consistency.
Bring the curry to a gentle simmer and cook, uncovered, for 5-7 minutes. This allows the flavors to meld and the chicken to cook through completely. Avoid boiling vigorously.
Crush the kasuri methi between your palms and sprinkle it into the curry along with the garam masala. Stir well.
Turn off the heat. If using, stir in the fresh cream for a rich, velvety finish.
6
Garnish and Serve
Let the curry rest for 5 minutes before serving.
Serve hot with fresh naan, roti, or steamed basmati rice.
