Skip to content
Traditional Heritage
Herb Chapatis
Ingredients
- 1 cup Wheat flour
- ¼ tsp Anise seeds (omam)
- 2 tbsp Mint leaves
- 2 tbsp Coriander leaves
- Curry leaves 10 leaves
- ½ tsp Chilly powder
- ¼ tsp Turmeric powder
- Asafoetida a pinch
- Grated ginger 1 tbsp
- 1 tbsp Oil
- Water as needed
- Salt according to taste
Directions
- Wash and finely chop the coriander, mint and curry leaves.
- Grate the ginger.
- Add wheat flour to a bowl and add the herbs and the anise seeds.
- Add the oil, turmeric powder, chilly powder, salt, asafoetida and grated ginger.
- Mix all the above with required amount of water (around ½ cup) to form a soft pliable dough and knead for a few minutes and set aside for 20 mins.
- Divide the dough into 8 equal balls of dough.
- Roll each ball into a uniform circle roughly around 6 inch diameter.
- Heat a griddle on the stove and once hot, add the round shaped chapathi onto the pan without any wrinkles.
- Cook for about a minute one side and turn it over.
- Cook for a minute and brush with some oil and turn over and brush oil once more.
- Signs of cooked chapati is appearance of some brown spots on both sides.
- Remove from griddle and set aside in a clean dish.
- Repeat the process for each ball.
- Stack the chapatis and store in a closed container.
