‘You don’t need a silver fork, to eat good food’
This is a dish that we loved as kids, a grab and go from the chapati tin, similar to how a kid from the USA would use a cookie jar. We also used to take them on picnics and when we travelled, much like the beloved Loli flatbread I would have mentioned before. My grandma blended in the fenugreek/methi and so the chapati’s were fully green. You’ll see a variation in Indian shops, where the methi is chopped up and these tend to come out more yellow than green.
Fenugreek/Methi is an amazing superfood. It has a high number of vitamins and antioxidants. It is known to reduce bad cholesterol, prevent and control diabetes by regulating the absorption of sugar by the body and aid weight loss by facilitating digestion and bowel movement. It has antifungal and antibacterial properties and so is also used topically in skin and hair remedies.
Ingredients
- 450g (whole meal flour) or GF Flour
- 1 tsp. salt
- 250ml warm water blended with 2 cups of fresh or frozen methi
Method
- Set aside 50g of the flour and reserve for shaping the chapatti’s
- Place the remaining flour and salt in a deep bowl.
- Blend the fresh methi with enough water to make it into a green puree.
- Add the methi puree to the bowl of flour, a little at a time, kneading as you go, until you have soft elastic dough. The longer you knead the dough the softer the chapatti’s will be. Add more water if needed to get to the consistency of dough you need for the chapati
- Sprinkle a little of the reserved flour onto a flat surface or board. Divide the dough into 8 and shape each piece into a ball. Flatten the balls slightly, and then place one onto the floured board. Roll it out into a flat disc approximately 6 inches in diameter, flouring the board when necessary to make sure the chapatti doesn’t stick. I have never been able to roll a chapatti round, much to my grandma’s amusement, but have recently started using a tortilla machine to flatten the balls of dough, which give you near perfect circles
- Heat a shallow frying pan, lay the chapatti on the pan and cook for 20 seconds until the surface is bubbling, turn over and cook for another 10 seconds, as soon as brown spots appear on the underside the chapatti is done
- Stack them up as they are cooked placing a sheet of kitchen towel in-between them if leaving them plain or adding butter/ghee/vegan butter if not
