Kitchen appliances and utensils: bowl, sieve, rolling pin, cutting board, cling film, frying pan, spatula, pan, stove, serving dish.
Ingredients
| Flour | 2 stack |
| Water | 1 stack |
| Potatoes | 3-4 pcs. |
| Butter | 4 tbsp. l |
| Salt | 0.5 tsp |
| Ground black pepper | pinch |
| Bow | 1 PC. |
| Paprika | pinch |
| Hot ground red pepper | pinch |
Step cooking
- Take two cups of flour and sift them into a deep bowl through a sieve. The choice of flour plays a key role in the preparation of this dish. Of course, you can use any flour that is at your fingertips. But in order to get closer to the original taste of real Indian cakes, also known as chapatis, it is worth taking whole grain wheat flour. This will increase the nutritional value and benefit of the dish due to the high content of dietary fiber, fatty acids and minerals in this flour. And the particles of the shells of wheat grains will give the dish a unique texture.
- Pour a pinch of fine salt into the flour. Next, add four tablespoons of butter to the bowl. To make the oil easier to collect, leave it first at room temperature for twenty minutes. It will become malleable, which is important for kneading dough. Start kneading the dough, gradually pouring water into the flour and butter.
- In the classic recipe, the ratio of flour to water goes two to one. But since we use butter, it may need a little less. Water should be warm and boiled. You do not need to knead the dough for a long time. When it becomes soft, pliable and stops sticking to your hands, roll it into a ball and put it on the bottom of the container. Cover it with cling film and leave the dough to rest at room temperature, while you do the filling.
- Peel a pair of potatoes and onions. You can use both onions and shallots. Boil potatoes and mash to a puree consistency. Pour the onion into the potatoes. Previously, it can be fried until golden brown, if desired, so that the filling is juicier. Add a little paprika, a pinch of hot red pepper and a little salt.
- After standing, the dough should become even more elastic. Divide the dough into the same sized pieces, depending on what diameter you want to make the cakes.
- Sprinkle the work surface lightly with flour and roll out the dough as thin as possible. Ideally, it should be translucent, but since we prepare the cakes with the filling, too thin a dough can break. Put the filling on half of the rolled parts. You don’t have to put too much. Flatten the filling on the dough with a thin layer, and put another piece of rolled dough on top. Press the two pieces together to form a finished cake. Do the same with the remaining pieces.
- Heat the pan over medium heat. You can cook in a dry pan, as the dough includes oil. But if the cakes start to burn, additionally use frying oil. Cakes are cooked very quickly, in just five minutes.
- Ready-made Indian cakes I advise you to serve with soups, your favorite sauces or meat dishes. They perfectly complement the taste of any dish.
Video recipe
After watching the video, you will visually familiarize yourself with the above recipe, learn the facts about the origin of the dish, and learn how to roll and form cakes without using rolling pins, like real Indians.
Indian cakes are a good alternative to traditional bread, and the opportunity to please yourself and your loved ones with an unusual dish. Unlike homemade cakes, the chapati recipe is incredibly simple and straightforward in terms of processes and ingredients. The composition of Indian bread is suitable for vegetarians, young children and everyone who watches their diet. So be sure to try making chapatis yourself. Share in the comments what other fillings you can use for Indian flat cakes.
Loading...