Is there a Way to Make Chapatis WITHOUT Whole Wheat Flour?!
Is there a Way to Make Chapatis WITHOUT Whole Wheat Flour?
I am in the mood to have chapaties with potatoes for dinner, but even though I have some ready-made chapaties left that I had recently bought from the store, there is only a couple chapaties left in the pack and I want more than that.
So I'm hoping to make more chapaties. But I don't have any "atta" (whole wheat flour) at home, and I can't go shopping right now.
So I was wondering if it is possible to make chapaties with just regular all-purpose flour?
If so could someone please give me a tested recipe for chapaties using all-purpose flour? I tried following a recipe just substituting the all-purpose flour for atta.
But it didn't work out, it came off too soft and sticky to knead or work with. So I am hoping that there is someone out there with a chapati recipe specifically for all-purpose flour
Can someone help me?
Answers: Yes you can.
You can add milk to all purpose flour. Restrict water. Add butter first and make it crumbly. Then add milk, a table spoon at a time, and knead.
A good idea would be to roll them out thick like parathas or naan. They will be different.
If you want them thin, make them puri size and fry them instead.
If you have ever had cholle bature then you will know that bature are fried puris made with all purpose flour. you can probably use rice flour but im not sure No, then they wouldnt be chapathis would they? Chapathis are made with atta only.
Chapathis made with all purpose flour (maida) become very crispy like papad! Easy to just eat tortillas like roomali roti.
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KERALA PARATHAS
Serves about 16-20 parathas
Maida - 4 cups
Oil -1/2 cup
Salt- 1 1/4 tsp
Mix to form a cream:
Vanaspathi - 5 tsp
cooking soda- 1 tsp
baking powder -2 pinches
rice flour- 2 tsp
(Mix the above ingredients with fingers till it becomes smooth and creamy)
METHOD:
Mix Oil and salt to the flour till it blends well. knead to a smooth dough with just enough water. Keep covered for about 3 hours. Pat and knead well agan so that the dough becomes elastic. Mix other ingredients so that it forms a cream before half an hour to start.
Make balls from the dough and roll the balls like youmake chapathis, using maida for dredging. Spread the cream on top of each chapathi evenly. Fold it in pleats like in a saree and then make it into a ball.
Make all the balls the same way. Pat each ball into a thick paratha and fry on a hot tava with enough oil. Loosen the layers just after removing each parota from the fire by patting on the sides with a towel or by hand. A word of caution while patting the sides by bare hands. Serve hot. You can still enjoy your dinner with potatoes & any Indian style bread ,parathas will do very well.Need to concentrate on steps to keep them pliable till serving time,all purpose flour rotis tend to become tough & leathery .
Start by mixing in some oil or ghee into the flour when kneading the dough,work in the water very carefully,even a little extra will result in an unmanagable dough,apply more oil as you fold the rolled dough,roll reasonably thick,keep frehly made paratas covered in a clean absorbent cloth ,to stay soft ,lastly try to make as close to dinner time as possible.,nothing like the luxury of parathas straight off the 'tava'