Contributed by Usha Patel
Ingredients
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 5 | Pinch | Asafetida (Hing) | |
| 1 | Teaspoon | Chilly Powder, Red | |
| As Required | Cooking Oil | For Shallow Frying | |
| 2 | Tablespoon | Cooking Oil | |
| 1/4 | Teacup | Flour, Gram /Chana Ata | |
| 1 | Teacup | Flour, Wheat - (Atta) | |
| 1/2 | Teaspoon | Jeera/Cumin Seeds | |
| Little | Salt | To Taste | |
| 1/2 | Teaspoon | Teel. (Sesame Seeds) | |
| 1/4 | Teaspoon | Turmeric Powder |
Method
- Mix all ingredients except oil for frying.
- Use a little water and knead a soft pliable dough .
- Divide dough into 9-10 balls, roll each into a 5" round.
- Sprinkle flour over chapatti while rolling, for ease.
- Place on a hot thawa and fry. Brush with oil while frying.
- Turn on the other side and repeat the above process. Continue till all the dough has been used.
- Serve hot with a pickle or curds.
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