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If you are looking to add some variety to your everyday chapati or roti, try adding different grain flours. This Multigrain Chapati recipe (Multigrain Roti Recipe) incorporates 5 different grains to give a delicious rustic flair to regular chapati. You can find these flours at either your local Indian grocery store or whole foods/bulk store.
Ingredients:
Take equal portions by weight of the following:
Whole Wheat Flour (Chapati Flour)
Raagi Flour (Finger Millet Flour)
Bajra Flour (Millet Flour)
Jowar Flour (Sorgham Flour)
Singhoda Flour (Water Chestnut Flour)
To Make 10 Chapatis:
Multigrain Flour – 2 cups
Salt – 1/2 tsp, or to taste
Warm Water – approximately 1 cup (minus 2 Tbsp) – water amount can vary depending on the freshness of the flours
Oil – few drops for coating
Chapati Flour – for dusting
Clarified Butter (Ghee) – to smear over chapati
Method:
1. Mix Salt and Water (little at a time) to form a soft dough.
2. Knead for 3-4 minutes and coat dough with a few drops of oil.
3. Cover and allow dough to rest for 10-15 minutes.
4. Divide dough into 10 equal portions.
5. Using dry chapati flour for dusting, roll out one portion into approx a 6 inch disc.
6. Cook one side of chapati on a hot skillet or tawa on medium heat.
7. When bubbles form, flip chapati to the other side and cook for 30 secs or so.
8. Increase the heat to high, pick up chapati with tongs and flip it over onto the open flame (allowing the chapati to puff).
9. Continue to flip the chapati until all raw dough disappears.
10. Place chapati in an insulated container and smear with clarified butter or ghee.
11. Repeat process for remaining dough balls.
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Orkut
May 19th, 2012 at 12:52 am
As always nice recipe!
[Reply]
May 19th, 2012 at 5:41 am
Great idea ! Never did 5 flours together.
[Reply]
May 19th, 2012 at 6:47 pm
Must try this. I do not have a gas stove so cannot put over an open flame to puff. What should I do instead?
Love to watch your videos, you are both great.
[Reply]
Deepti Reply:
May 20th, 2012 at 6:19 pm
If you don’t have gas then try putting a grill on the stove and puff on the grill.
[Reply]
hetal Reply:
May 20th, 2012 at 11:13 pm
Hi June,
You can get a little wire mesh and place that on top of the electric coils (on high) and continue the process.
The other option would be to puff them on the tawa – gently press them with a soft cloth or a flat spatula, on one side and allow them to puff while rotating.
[Reply]
Jayashree Reply:
May 21st, 2012 at 9:15 pm
Hi
I have another tip for an electric stove you can use cake cooling rack or similar over the burner so roti does not touch burner coil directly.
Hope that helps,
Jayashree
[Reply]
Geetha Reply:
May 23rd, 2012 at 11:41 am
Hi hetal,
Is it ok to cook directly on gas? is that healthy? I have heard tha it is unhealthy to cook directly on a gas flame.
Thanks
Geetha
[Reply]
hetal Reply:
May 23rd, 2012 at 2:01 pm
Hi Geetha,
It is alright to cook on an open flame as long as you don’t let the chapati char too much. It is believed that when things get completely black, they become carcinogenic.
Kanwal Reply:
May 25th, 2012 at 2:36 am
Hey June.
Mine puffs over the tawa itself. I have the electric oven too. I use a cloth to press from one side and it puffs from the other, and them I put cloth on the puffed side and it puffs the other.
I am a punjabi, and in my home the chappati is not cooked till it’s puffed
so you gotta make “jugad” to puff them.
I would say keep trying you’ll make your own way to do that.
Happy Cooking!
[Reply]
May 20th, 2012 at 7:30 am
Great and Healthy too thanks
)
[Reply]
May 21st, 2012 at 2:45 pm
In addition to it , I also add flax seed to it .
[Reply]
Jayashree Reply:
May 21st, 2012 at 9:17 pm
Hi,
Nice tip. Thank you.
[Reply]
May 23rd, 2012 at 7:32 pm
How different is this flour compared to the multigrain grain flour that is sold as such in our Indian grocery stores .We recently switched over to that o was just wondering! Your recipe to make that fom scratch is incredible and the subzi on the side looks amazing as well , what is that btw?
[Reply]
May 25th, 2012 at 4:53 pm
Very nice receipe. Thanks..
[Reply]
June 9th, 2012 at 1:43 am
Nice recipe from you. I have tried many recipes from your site.
Where can we get water chestnut flour? Is it available in Indian store?
Thank you. Keep the good work. God bless you
[Reply]
hetal Reply:
June 12th, 2012 at 3:36 am
Hi Hari,
Yes, you can find “singhoda flour” at the Indian grocery store.
[Reply]
June 19th, 2012 at 6:27 pm
Hi Hetal & Anuja,
I mixed 400gms of all the above ingredients. But when I tried making dough I was not able soft dough ball and it kept flling apart. Bcoz of that I am not chappathi using the flour mix
Please tell me how to correct it.
Thanks,
Padma
[Reply]
Padma Reply:
June 19th, 2012 at 6:29 pm
Correction:
Hi Hetal & Anuja,
I mixed 400gms of all the above ingredients. But when I tried making dough I was not able to make soft dough ball and it kept falling apart. Bcoz of that I am not able to make chappathi using the flour mix
Please tell me how to correct it.
Thanks,
Padma
[Reply]
Ranjani Reply:
January 10th, 2013 at 8:43 pm
Hetal and Anuja
Thanks for the recipe. I have the same problem as Padma. My dough was really dark, also I could not roll out chapatis well. With great difficulty I tried out a couple but they came out dark and very hard. Could you please help mw?
Thanks
Ranjani
[Reply]
July 20th, 2012 at 3:20 am
dear anuja and hetal.how r u both?i had watched so many of your recipes on youtube.my mom likes it too.i have a doubt about how to make rice noodles.please tell me that recipe.i am from tamilnadu.
[Reply]
July 20th, 2012 at 3:22 am
and also i want details about churma a north indian recipe.but i dont know exact name.wat about the climate there?
[Reply]
February 17th, 2013 at 10:45 pm
[...] Show Me the Curry (best blog name ever? Love it.) [...]
May 2nd, 2013 at 10:50 am
Dear Madam,
in making roti dough, can we add hot split milk( heat milk add few drop of lemon juice and immediately curd type appears) ? so their by we get some sort of panner and water which is separated from milk which is healthy too?
[Reply]
hetal Reply:
May 8th, 2013 at 4:52 pm
Hi Ketan,
We have never tried to make dough with split milk. We have used milk before and it works fine.
[Reply]