Ingredients
6pcswhole wheat chappati indian flatbread
1cupflour
½tspred chili powder
½tspturmeric
½tspcumin
2tspground coriander
½tspchaat masala
½tspgaram masala
½tspcumin seed
½tspmustard seed
½tspfennel seeds
½tspcarom seeds
pinchasadetida
2tbspcooking oil
1tbsplemon juice
1tbspsugar
3green chili peppers,finely chopped
fresh coriander leaves and curry lea,to taste
salt,to taste
½water
Preparation
In a bowl add gram flour, spices, oil, lemon juice, sugar, and salt. Mix well.
Slowly add water until the batter is thick but lump-free. Add coriander and green chilis and mix well.
Set up steamer pot over water. Arrange chapatti on a working surface. Work in batches ½-inch (1¼ cm) thick. Place one chapati over the next and repeat 3 times.
Make 2 rolls, each of which should have 3 chapatis. Cover all sides of the roll with a thick batter.
Put oil on the surface of the steamer and place the rolls in the steamer. Cook until it seems and you can remove a knife from the batter cleanly.
Remove the rolls from the steamer and allow them to cool down completely. Cut the rolls into 1-inch (2½ cm) pieces.
Add 1 tablespoon oil to a heated pan. Add 1 teaspoon mustard seeds, 2 chopped green chilies, fresh curry leaves, and salt to taste.
Add all the pieces of chapatti to the pan and stir over high heat until it is crispy and coated with spices for about five minutes.
Serve hot with fresh onion thin flakes and green chutney.
