Chapati..Indian Bread From South India

 

Hi!

I’m posting here after a long time. Today I’m posting a simple and yet a little tricky Indian Bread made in South India called Chapati or Chapathi. It resembles the Paratha but is still quite different.

This bread makes use of the excess oil smeared inside and spreads easily and hence is very soft internally. It is rolled out much thinner than the Paratha and uses very little flour while rolling.

It can be served with any curry but it compliments best with the Jhunka.

Chapati

Serves:3

Preparation Time:5mins

Resting Time:15mins

Cooking Time:20-25mins

Makes:8-10

Ingredients

2cups Whole Wheat Flour for dough

1/2cup wheat flour for rolling

1/4tsp salt

water for kneading dough

veg oil

Method

Knead a soft dough using wheat flour, salt and water. Apply oil and rest covered for 15mins.

Divide the dough into 8-10 pieces. Make balls and flatten. Keep covered.

Roll each ball to a 3inch circle using wheat flour and apply 1/2-3/4tsp oil and fold to a ‘D’ shape.

Apply oil to the ‘D’ again and fold again to get a triangle shape.

Apply wheat flour lightly and roll to a 3mm triangular Chapati.

Heat the griddle cook the Chapati lightly on either side and then roast on each side again using 1/2tsp oil.

I prefer the Chapati soft so I do not over roast, for crispy Chapati cook on low flame on either side.

Serve hot with curry or Jhunka.

 

Jeerige Kattu ( Traditional Karnataka Style Jeera Daal)

 

Hi!

Today I’m posting a traditional kannadiga preparation which is very popular at my place. It is an excellent accompaniment with spicy curries and is S’s and my elder son’s favourite. Recently when my elder son was visiting us I made this several times for him.

It’s an easy lentil preparation has a strong aroma and flavour of Jeerige (cumin seeds/ Jeera). The word kattu in kannada means daal from which all the excess water has been removed. Ideally it should be a thick lentil preparation but my family likes it made a little thin.I made it with Alasande Palya and Huruduperi which is again a family favourite and  for which  I will post the recipes soon.

Ingredients

2 katori cooked tuvar daal

1/2-3/4tsp turmeric

2tsp cumin seeds

3-4 green chillies finely chopped

1tsp ginger chopped

1tbsp coriander leaves chopped

1tsp cumin pwd

salt to taste

oil for cooking

Method

Cook tuvar daal in a pressure cooker with a pinch of turmeric and a drop of oil. Both turmeric an.d oil help cook daal faster.

Let the pressure drop, remove the daal and mash it.

Heat about 2tbsp oil in a pan and once it is hot, lower the flame and add cumin seeds. This prevents the cumin from burning and turning black in colour.

Once the cumin has spluttered add chopped green chillies, chopped ginger, coriander and saute for a few seconds.

Now add the cumin pwd, cooked daal and mix properly. Season the daal with salt and add about 1-1/2cups water.

Bring the lentil/daal to a boil and simmer.

Let it boil for 7-8mins.

Serve hot garnished with ginger juliennes.

I personally love this daal with a dash of lime.