Chappati
2 cups of whole wheat flour2 tbsp of oil ( Vegetable / sunflower)
1 tbsp of yoghurt / milk
salt to taste
water for kneading
Method
Add flour , salt and oil and mix it and add yoghurt and if you want you can knead the whole flour with water or yoghurt mixed with water. Don't pour water at once, you start adding little by little and make sure the flour gets the right consistency. You will know when it gets formed like a dough and in you feel its very sticky add very little flour and ball it . and keep it in a warm place for 15 mins in order to get more soft chappatis.
You can now divide the dough into equal portions and start rolling out with the roller pin . before you roll it dust some flour on the roller so that it will not stick with the dough.
Heat pan with medium flame and put the chapatti and turn it both sides . You can serve it with any gravy.
Poori
Poori is one of my favourite and it goes really well with potato masala. I make this very frequently as my husband and my small one really love it.Take
3 Cups of Plain Flour
2 tbsp of butter
salt to taste
water to knead
Oil for frying
and it is also like the chappati consistency. It should form a nice dough and keep it closed for 20 minutes and after that you can divide it into equal portions and start frying it. To roll out like the same way of chappati take a small portion dough roll it out with some dusted floor and roll it with a roller pin and heat the oil . Once the oil is hot you can start frying.
I generally add plain flour but you also can add whole meal flour as it is not so starchy as plain flour.
I will give you the potato masala in my next post.