Thursday, August 25, 2011

Vegetable Chapathi

There is always a quest to cook healthier and more and more nutritious food. Even when we’re pressed for time or don’t have much energy to cook, we still want to do whatever we can, to make the food we eat healthier, don’t we?
This was one such attempt to make a more nutritious variant of the usual plain and boring chapathis, by including loads of veggies, and some spices. The not so interesting veggies and plain and boring chapathis combine to give a tasty, inviting and nutritious meal. This can be had as is with some pickle or can combine with a healthy side dish; or as I did, you can make another healthy side dish of sprouted moong (recipe will follow soon). And enjoy a tasty and healthy meal.... The pics don’t do any justice at all, as I clicked them in a hurry and in artificial light, so sorry about that.
Preparation time : 15 min
Cooking time : 2 min per chapathi
Makes : 8-10

Wheat flour / Atta - 2 cups
Grated vegetables - about 2 cups - Can use grated carrots, chayote, any other gourd that can be grated
Chopped coriander leaves - a Tbsp
Garam masala - ½ tsp
Red chili powder - ½ tsp
Salt - ½ tsp, or as per taste
Water as needed
Cooking Oil - 1 Tbsp + 1 tsp per chapathi

• Mix wheat flour, salt, chili powder, garam masala powder in a large bowl
• Add the grated vegetables and chopped coriander and mix in oil
• Slowly add very little water and knead into a tight dough
• The vegetables generally leave out moisture so make sure you do not ad too much water
• Coat it with a little oil and keep aside for half an hour
• Take the dough and pinch out lime sized balls
• Roll into thin chapathis using enough flour for dusting
• Heat a skillet and cook on both sides drizzling a few drops of oil on each side. Remove when small brown spots start appearing
• Repeat with the entire dough
• Serve hot with a gravy as side dish

• Making very big chapathis out of this is difficult because of the addition of veggies - so a lime sized ball should be enough to make a 6” chapathi
• Be sure not to add too much water, which would turn the dough soggy


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