Monday, April 12, 2010

Cumin seeds /Jeera Chappathi

This is a not so common yet very simple dish. I am sure everyone of us would know how to make chappathi, and jeera chappathi is just an addition of another ingredient; and here you are, before a very soft n delicate, healthy dish.. I tried it with maida / all purpose flour and u can try it with atta if you wish. Im making the oil-free version, its so soft n tasty! check it out!


Maida / All purpose flour : 1 cup
Rice flour : 1 tbspn
Salt : 1/2 tspn
Cumin seeds : 1 tspn
Oil : 1 tspn
Boiled water : as required to knead the dough
  • Add salt and slightly crushed cumin seeds to maida and mix thoroughly. 
  • Add boiled water to the flour and mix well with a spatula. Add oil gradually and knead thoroughly with hand to make a soft, non-sticky dough. 
  • Make small balls out of it and dip each of those in rice flour and roll into round chappathis.
  • Place the chappathi on a pre-heated tawa under medium flame; flipping after 1 minute and then again flipping until cooked, pressing with spatula to puff up.  
Note : The more you knead and mix well, the more softer would be your chappathis. You will know the kneading process is done when you find bubbles forming in the dough.

I haven't used oil to cook the chappathis. You may use them if required. 

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