Dapate with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Flour Mix

   • In a large mixing bowl, combine the jowar flour, bajra flour, besan, and atta.
   • Add the turmeric powder, red chili powder, cumin seeds, ajwain, and salt. Whisk everything together to ensure the flours and spices are evenly distributed.
2. 2

   Make and Rest the Dough

   • To the flour mixture, add the finely chopped onion, coriander leaves, green chilies, and ginger-garlic paste. Mix well.
   • Gradually add warm water, a little at a time, and knead to form a soft, pliable dough. The dough should be softer than chapati dough but not sticky.
   • Cover the dough with a damp cloth and let it rest for 15 minutes. This allows the flours to hydrate properly.
3. 3

   Shape the Dapate

   • Divide the rested dough into 8 equal-sized balls. Keep a small bowl of water nearby.
   • Place a piece of parchment paper, a plastic sheet, or a clean, damp cotton cloth on a flat surface.
   • Take one dough ball, place it in the center of the sheet, and flatten it slightly. Dip your fingers in water to prevent sticking.
   • Gently pat the dough outwards with your fingertips, moving in a circular motion to form a thin disc about 5-6 inches in diameter.
   • Make a small hole in the center of the dapate with your finger. This helps it cook evenly from the inside.
4. 4

   Cook the Dapate

   • Heat a tawa (griddle) over medium heat. Once hot, carefully lift the sheet with the dapate and place it dough-side down onto the tawa.
   • Gently peel back the sheet. Drizzle about 1/2 teaspoon of oil around the edges and in the center hole.
   • Cook for 2-3 minutes on the first side, until the base is firm and has golden-brown spots.
   • Flip the dapate using a spatula. Drizzle another 1/2 teaspoon of oil and cook for an additional 2-3 minutes until the other side is also cooked and has brown spots.
   • Press gently with the spatula to ensure even cooking.
5. 5

   Serve

   • Remove the cooked dapate from the tawa and repeat the process for the remaining dough balls.
   • Serve the Dapate immediately while hot with a dollop of white butter (loni), thick yogurt, or your favorite pickle.