Corona Cooking Diary-Post 2
Back to cooking due to corona. Sharing my cooking experience.
Dish: Beet Root Chappathi
Ingredients:
4 Cups Wheat Flour (I used Aashirvaad Whole wheat atta, you can pick what works best for you)
Another .5 cup extra wheat floor (will be useful while rolling/flattening the chappathi)
2 tbsp oil (I used Idhayam Gingely Oil, you can replace with any oil that works best for you)
2 Cup Beetroot, grated (I used 2 small sized beetroots)
0.5 tbsp Chilli Powder
1-1.5 tsp Salt (alter to taste)
1-1.5 cup of water as required
Steps:
Grind the 2 cups of beetroot in a mixer, add water as required. Don't add too much water. Grind it as a thick paste.
In a mixing bowl, add 4 cups of wheat flour.
Add beetroot paste into the bowl, pour the 1-1.5 cup of water in small batches of 10% and keep mixing the flour until it forms a smooth dough.
Transfer the dough into another container, and leave it for 15-20 minutes.
Pinch some dough and make lemon size balls. I made, 10 with the quantity, I have mentioned.
Dust some flour (the exta flour mentioned) on worktop surface or chappathi rolling board (I actually used a chopping board). Flatten the balls using a Chappathi Roller into a round circle of about 7-8 inch diameter.
Heat the tawa. Leave it on high flame for couple of mins. Then change it to medium flame.
Place the chappathi on the hot tawa.
Drizzle some oil on top (1 tsp). Flip and cook on other side.
Keep flipping the chappati, alternatively on both sides every 4-5 seconds.
Once you see brown spots, its done.
Each chappathi should be ready in 40-45 seconds.
Serve beetroot chappathi with any curry of your choice. I served with the Palak Panner that I mentioned yesterday.
Note: You can probably, have it with Curd (Yogurt) too. I am yet to try that though.
Back to cooking due to corona. Sharing my cooking experience.
Dish: Beet Root Chappathi
Ingredients:
4 Cups Wheat Flour (I used Aashirvaad Whole wheat atta, you can pick what works best for you)
Another .5 cup extra wheat floor (will be useful while rolling/flattening the chappathi)
2 tbsp oil (I used Idhayam Gingely Oil, you can replace with any oil that works best for you)
2 Cup Beetroot, grated (I used 2 small sized beetroots)
0.5 tbsp Chilli Powder
1-1.5 tsp Salt (alter to taste)
1-1.5 cup of water as required
Steps:
Grind the 2 cups of beetroot in a mixer, add water as required. Don't add too much water. Grind it as a thick paste.
In a mixing bowl, add 4 cups of wheat flour.
Add beetroot paste into the bowl, pour the 1-1.5 cup of water in small batches of 10% and keep mixing the flour until it forms a smooth dough.
Transfer the dough into another container, and leave it for 15-20 minutes.
Pinch some dough and make lemon size balls. I made, 10 with the quantity, I have mentioned.
Dust some flour (the exta flour mentioned) on worktop surface or chappathi rolling board (I actually used a chopping board). Flatten the balls using a Chappathi Roller into a round circle of about 7-8 inch diameter.
Heat the tawa. Leave it on high flame for couple of mins. Then change it to medium flame.
Place the chappathi on the hot tawa.
Drizzle some oil on top (1 tsp). Flip and cook on other side.
Keep flipping the chappati, alternatively on both sides every 4-5 seconds.
Once you see brown spots, its done.
Each chappathi should be ready in 40-45 seconds.
Serve beetroot chappathi with any curry of your choice. I served with the Palak Panner that I mentioned yesterday.
Note: You can probably, have it with Curd (Yogurt) too. I am yet to try that though.
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