As I had made a ras-el-hanout ratatouille (home recipe) with all the lovely seasonal and regional vegetables (fresh garlic, onions, eggplants, zucchinis, red bell pepper and tomatoes) I had bought, I thought that it would be a great idea to use it as a filling in some kind of flatbread.
Although I love Mexican flour tortillas I wanted to make something else so I decided upon preparing "Chapatis" which we had not eaten for quite a while. I had made that Indian speciality a lot in the past, but had somehow forgotten about it. Time to go back to an old classic.
"Chapatis" are pan-fried, unleavened flatbreads which are also known under the name "Roti" and which hail from the Indian subcontinent. Similar versions of this fingerfoood can also be found in Africa (Kenya, Uganda, Ghana and Tanzania) and Turkestan. They are made with whole wheat flour, water (or milk), salt and a little ghee, and can be flavored as wished (onions, chilli, bell pepper, garlic, coconut milk, grated coconut, garam massala, etc...). Traditionally, "Chapatis" are used along with fingers to scoop up Indian foods such as vegetables, chutneys, raitas, stews and curries.
This time instead of following a recipe to the letter I prefered to invent mine on the basis of what I saw, tested in the past and read. I love "Onion Chapatis" and came to the conclusion that it would be great if I added some curry powder and a little garlic powder to them. The result was fantastic.
These "Curry & Onion Chapatis" were so fragrant, addictive and delicious. The flavor was exhalirating and the texture was heavenly. Pure Indian bliss!
~ Curry & Onion Chapatis ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.
Makes 10 chapatis.
250g Whole wheat flour (+ more for rolling)
1 Tsp Sea Salt
1 1/2 Tsp Mild or hot curry powder
1/2 Tsp Garlic powder
1/3 tsp Chilli powder (optional)
A pinch Freshly ground black pepper
2 Tsp Ghee or melted butter
200ml Milk (see remarks)
1 Medium White onion, finely chopped
1/2 Tsp Sea salt
Ghee or melted butter to fry the chapatis
1. Put the Flour, salt, curry, garlic, chilli powder (if used) and ground pepper in a bowl. Whisk.
2. Add the milk and 2 tsp ghee.
3. Mix thouroughly in order to get a ball of dough.
4. Knead for about 10 minutes until you get a smooth dough.
5. Let the dough rest in a fresh place for about 30 minutes.
6. Meanwhile, mix the salt and onions together and let rest.
7. Knead again the dough thouroughly, then divide it into 10 pieces.
8. Squeeze out the liquid out of the onions.
9. Flatten the piece of dough into a 2.3 inches (6cm) round, add 3/4 tsp onions, fold the dough over and shape into a ball.
10. Roll out carefully into a 6.2 inches (16cm) round.
11. Grease a heavy-based frying pan with ghee or melted butter and place over medium high heat.
12. Add one chapati at a time and cook until blisters appear, then turn and cook on the other side until golden brown.
13. Brush the chapati with a little ghee or melted butter and serve hot.
Instead of using milk, you can use water or a mixture of milk and water. Keep in mind that milk makes the chapatis softer.
If the dough is too sticky, then add a little flour.
The more you knead the dough, the smoother the it becomes and the smoother the dough is, the softer the chapatis
Serve those Chapatis with Indian vegetables (raw or strir-fried), chutney, raita, stew and curry. You can also fill them with whatever you like (ratatouille, grated cheese like cheddar, Philadelphia, fish, salad, colslaw, hummus, chilli con carne, etc...).
~ Chapatis Curry et Aux Onions ~
Recette par Rosa @ Rosa's Yummy Yums 2010.
Pour 10 chapatis.
250g de Farine complète (+ pour abaisser la pâte)
1 CC de Sel de mer
1 1/2 CC de Poudre de curry doux ou fort
1/2 CC d'Ail en poudre
1/3 CC de Poudre de piment
1 pincée de Poivre noir moulu
2 CC de Ghee ou de beurre fondu
200ml de Lait (voir remarques)
1 Oignon blanc (moyen), haché finement
1/2 CC de Sel de mer
Ghee ou du beurre fondu pour cuire les chapatis
1. Mettre la farine, le sel, le curry, l'ail, la poudre de piment (si utilisée) et le poivre dans un bol, puis mélanger.
2. Ajouter le lait et 2 CC ghee.
3. Bien mélanger afin d'obtenir une boule de pâte.
4. Pétrir la pâte pendant 10 minutes, jusqu'à ce qu'elle soit moelleuse.
5. Laisser reposer la pâte au frais pendant 30 minutes.
6. Pendant ce temps, mélanger le sel avec les oignons. Laisser mariner.
7. Pétrir la pâte quelques minutes encore et la diviser en 10 pâtons.
8. Presser les oignons afin que du liquide en sorte.
9. Applatir les pâtons afin d'obtenir un rond de pâte de 6cm de diamètre, ajouter 3/4 CC d'oignons et replier la pâte afin d'obtenir une boule.
10. Abaisser la pâte en une galette ronde de 16cm de diamètre.
11. Graisser la poêle à frire avec le ghee ou le beurre fondu et mettre à chauffer à température moyenne (6 sur 10).
12. Ajouter un chapati et faire frire jusqu'à ce que des "cloques" se forment. Retourner le chapati et cuire jusqu'à ce que la galette soit dorée.
13. Peindre avec un peu de ghee ou beurre fondu et servir chaud.
Au lieu d'utiliser du lait, vous pouvez utiliser de l'eau ou un mélange des deux. N'oubliez pas que le lait rend les galettes encore plus souples et moelleuse.
Si la pâte est trop collante, alors ajoutez un peu de farine.
Plus vous pétrissez la pâte, plus les chapatis seront moelleux
Idées de présentation:
Servir ces galettes avec des légumes (cuits ou crus), du chutney, de la raïta, du ragoût et du curry. Vous pouvez aussi les remplir avec ce qui vous plaît (ratatouille, fromage rapé/cheddar, Philadelphia, poisson, salade, coleslaw, Houmous, etc...).
tes chapatis ont l'air divins Rosa! bravo!ReplyDelete
I love the spices and flavor you added to the roti, Rosa. :-) Delectable!!!ReplyDelete
Do you think you could come to san diego an make this for me?? PleaseReplyDelete
They seems so delicious with all those flavours!!ReplyDelete
Wow! looks so good with the goodness of wholemeal, i doubt wheather we'll be able to make such beautiful and such soft chapathis. I make chapathi's for such a long time but i don't get perfect rounds like this.ReplyDelete
Yum!!! I love Indian bread and these look delicious (and easy to make). I will have to try these. Thanks Rosa!ReplyDelete
Wonderful to see some chapatis here Rosa! You did so well with them! Love the flavours!ReplyDelete
A wrap with ratatouille sounds fantastic! Gorgeous chapatis, and the spices in them sound great.ReplyDelete
A wrap with ratatouille sounds fantastic! Gorgeous chapatis, and the spices in them sound great.ReplyDelete
Wonderful and so delicious.ReplyDelete
That is the perfect curry. Lovely clicks too.
Wishing you a lovely weekend ♥
These are beautiful chapatis. I'am bookmarking this. It's perfect to bring along with you anywhere to eat.ReplyDelete
I had never heard of chapatis until recently, and this makes me want to make some!ReplyDelete
Love seeing Indian food highlighted! Great chapatis, Rosa!ReplyDelete
Je ne connaissais pas du tout les chapatis, merci beaucoup pour la recette et j'en prends note car ils sont magnifiques! :)ReplyDelete
Bise & Bonne journée
Rosa...what I appreciate most about you is how you always manage to stir things up in the kitchen and put your signature on it.ReplyDelete
I love what you did with this recipe...I can practically smell them off the screen ;o)
Have a great weekend.
Ciao for now, Claudia
Rosa, Tes Photos sont encore une fois à Tomber et particulièrement celles-ci ;)ReplyDelete
Mon Dieu ces Chapatis Curry et Aux Onions sont plus que tentants : Bravo !
Je t'embrasse et te souhaite un bon week-end ;)
Great chapathis Rosa, I liked the perfect round shape of them. Curry looks wonderful and colorful.ReplyDelete
I love ras el hanout. It makes everything tatse better.ReplyDelete
I have always wanted to try making these. Yours look wonderful and that ratatouillelooks great too:)ReplyDelete
Thanks for sharing this and the excellent instruction also.
those look so amazing.ReplyDelete
Hey Rosa, those chapatis look yum!! Wonderful combination of flavors I say!!ReplyDelete
perfect wrap and lovely ratatouille is perfect for summer, we love lighter meals alsoReplyDelete
What a lovely, delicious dinner! Much better than using flour tortillas...ReplyDelete
They have come out so pefect. I alway make plain ones, love your idea of spicying them up.ReplyDelete
die sehen so aus, als ob man sie auch ohne Füllung essen könnte.ReplyDelete
wow, that`s really impressive!ReplyDelete
LAMIACUCINA: Ohne Füllung sind sie auch lecker!ReplyDelete
I love indian breads sooo much!ReplyDelete
une merveille ces chapatis !Bravo Rosa ! PierreReplyDelete
Roasa, your chapatis are looking fantastic. And they have a uniform shape and size. Awesome job!ReplyDelete
The chapatis look amazing! I can just eat it alone!ReplyDelete
Wow I didnt know you were fond of indian food that much, its really good to know that, your version of roti sounds very delicious and i loved the ratatouille, can you pls post the recipe for ratatouille as well?ReplyDelete
Avec cette chaleur, nous sommes très dip à la maison. Tes chapatis tombent bien. Toujours des photos sublimes chez toi.ReplyDelete
Lovely chapatis Rosa, I don't think I need anything else to it.ReplyDelete
Rosa I love these chapatis, look amazing and tasty, cheers, gloriaReplyDelete
Your chapatis are mouth watering--I love the color and texture and a veggie accompaniement would be delicious--thinking pumpkin-ginger-cilantro-onion stir fry...yumReplyDelete
Mmmmmm molto buono, Rosy!! Le foto sono bellissime! Brava!ReplyDelete
So delicious!! yum yum!!ReplyDelete
I love chapatis. Yours look delicious!ReplyDelete
This looks so good with all those yummy flavors!ReplyDelete
well! these must be amazing if you describe their flavor as exhilarating! they sure look great. :)ReplyDelete
Rosa, these are fabulous! The spices are a fabulous addition and your baking is perfect!ReplyDelete
These chaptis look fascinating! I can't stay in the kitchen these days...it's just so damn hot. I am too going to try your recipe when the weather shows a little of mercy.ReplyDelete
Fab fusion foods! I always sit up and take notice of spices.ReplyDelete
A very yummy dish...very beautiful pics...ReplyDelete
These look amazing! I have never thought of using ras-el-hanout in ratatouille. What a great idea!ReplyDelete
Thank goodness we are leaving for the restaurant soon as this recipe has just about sent me over the edge. It looks so yummy and with so many of my favorite flavors.ReplyDelete
Delicious Rosa and beautifully photographed:DReplyDelete
da fare subito...mi tentano ed adoro la cucina speziata. complimenti come sempre per le belle foto.ReplyDelete
darling, you always keep mystifyinmg me with your creation of dishes, This one is awesomely fantastic, chappati here I come! :)ReplyDelete
The onion chapattis are wonderful! The pictures are so drool worthy!ReplyDelete
Mmmm, looks fabulous!ReplyDelete
Thanks for introducing Chapatis, I love flatbread. Made pita and naan, next time I have to try your Chapatis, need to bookmark this : ) You are right, we need fuss free recipes these hot summer days.ReplyDelete
this sounds fantastic! I can't wait for chili season to start, so I could use fresh ones instead of powdered.ReplyDelete
The Chapatis is outstanding Rosa beautiful job and excellent idea for the summer heat. And it will get hotter! You should make Yummy Yum Yums Postcards by the way Or E-Cards! with the fabulous photos!ReplyDelete
Oh! These chapatis look fabulous...curry and onion...sooo tasty as well...great pictures!ReplyDelete
Fresh homemade chapatis are always the best!ReplyDelete
We have chapati here in most of the Indian shops but your version looks healthier :DReplyDelete
Oh what perfect chapti(s) you have.ReplyDelete
These sound addicting. I'll have to give them a run :)ReplyDelete
PARITA: Here's my own ras-el-hanout ratatouille recipe.ReplyDelete
1 big White onion, sliced
3 Cloves garlic, chopped
2 medium Eggplants, cubed
2 medium Zucchinis, cubed
1 medium Bell pepper (green or red), cubed
2 big Tomatoes, roughly chopped
2 Tbs Tomato puree
1 cube Chicken stock, diluted in 1/2 cup hot water
1 1/2 Tsp Ras-el-hanout
3 Tbs Balsamic vinegar
4 Tbs Fish sauce
1/2 Cup Red wine
Salt, to taste
Pepper, to taste
Italian dried herbs
Heat a frying pan, add 3 tbs olive oil and the onion until translucid.
Add the garlic, stir-fry for 1 minute.
Add the eggplant, stir-fry over medium high heat for about 5 minutes.
Add the zucchini, stir-fry for 5 minutes.
Add the bell pepper, ras-el-hanout and herbs, stir-fry for 2 minutes.
Add the tomatoes, tomato puree, stock, vinegar, wine, fish sauce and let simmer for at least one hour (add water if too thick/dry - it should be thickish though).
Salt and pepper as needed (and add 3 more tbs olive oil - optional).
Copyright Rosa 2 Rosa's yummy yums 2010.
What a great alternative to just bread. Looks great.ReplyDelete
I could eat this meal anytime and all the time -- I love chapatis and your ratatouille looks delicious.ReplyDelete
Oooohhh, I just made crepes for the first time & I think I can handle these Chapatis. They must be so flavorful with all of your curry & onion....xoReplyDelete
mmm, I can just imagine the wonderful aroma... your photos are positively glowing with it! I love flaky tender roti, especially with a luscious curry to dip into.ReplyDelete
I wish I had a huge stack of these in front of me right now. ;)ReplyDelete
Really beautiful. Just what I fancy. I make something similar called missi roti, made with chickpea flour. Thank you. Lovely!ReplyDelete
Wow, you have been able to make Indian chapattis so effortlessly! And the dish looks so healthy!ReplyDelete
Roti are irresistible -- especially when warm. Whenever I go to my fave Singaporean restaurant, I always order it and devour it.ReplyDelete
Chapatis with curry taste so nice, i prefer that to sandwich bread. I usually full cream milk to make the chapatis too, and use olive oil to cook it.ReplyDelete
Thai Green Curry
The photos are all so beautiful! I like it. And the recipe is perfect. It has been a long time since I had some chapatis.ReplyDelete
Wow! what an impressive blog you have. Love your photography and recipes. The chapatis look perfect! I make chapatis almost everyday but never tried with these spices!ReplyDelete