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A wholesome and savory multigrain flatbread from Maharashtra, spiced with onions, cilantro, and traditional spices. Patting the dough by hand gives it a unique rustic texture, perfect with a dollop of butter or yogurt.
For 4 servings
Prepare the Flour Mix
Make and Rest the Dough
Shape the Dapate
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A wholesome and savory multigrain flatbread from Maharashtra, spiced with onions, cilantro, and traditional spices. Patting the dough by hand gives it a unique rustic texture, perfect with a dollop of butter or yogurt.
This maharashtrian recipe takes 45 minutes to prepare and yields 4 servings. At 402.25 calories per serving with 10.46g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Cook the Dapate
Serve
Incorporate finely grated vegetables like cucumber (squeeze out excess water), carrots, or bottle gourd (dudhi) into the dough for added nutrition and moisture.
Mix in finely chopped fenugreek leaves (methi) or spinach (palak) for a different flavor profile and extra vitamins.
Add 1-2 tablespoons of white sesame seeds (til) to the dough for a nutty flavor and a pleasant crunch.
You can experiment with other flours like ragi (finger millet) flour or rice flour in small quantities to alter the texture and nutritional value.
The combination of jowar, bajra, and whole wheat flour makes this flatbread high in dietary fiber, which aids digestion, prevents constipation, and promotes a feeling of fullness.
Made from complex carbohydrates, Dapate provides a slow and steady release of energy, making it an excellent meal to keep you energized for longer periods without causing sharp spikes in blood sugar.
This multigrain flatbread is a good source of essential minerals like magnesium, iron, and phosphorus, as well as B-vitamins, which are vital for energy metabolism and overall health.
With jowar and bajra as primary flours, Dapate is lower in gluten than traditional wheat rotis. This can be beneficial for those looking to reduce their gluten intake.
One serving of two Dapate contains approximately 400-420 calories, primarily from the multigrain flours and the oil used for cooking. The exact count can vary based on the size and thickness.
Yes, Dapate is very healthy. It is made from a blend of whole grain flours like jowar and bajra, which are rich in fiber, protein, and essential minerals. It's a nutritious alternative to regular wheat chapatis.
It is not recommended to make the dough far in advance. The onions and salt will release moisture over time, making the dough very sticky and difficult to pat.
This usually happens if the dough is too dry or not kneaded well. Ensure your dough is soft and pliable. If it feels dry, add a teaspoon of water and knead again. Also, make sure to keep your fingers wet while patting.
Dapate tastes best when served hot, straight from the tawa. It pairs wonderfully with Maharashtrian white butter (loni), thick plain yogurt (dahi), green chili pickle (thecha), or any Indian pickle.
While hand-patting gives Dapate its authentic rustic texture, you can use a rolling pin. Place the dough ball between two sheets of greased plastic or parchment paper and roll gently to prevent it from sticking and breaking.