DELICIOUS BUTTERNUT CHAPATIS RECIPE


I was able to make butternut chapatis and they were SO DELICIOUS! Especially since it was my first time making them completely on my own from start to finish, give them a try.

BUTTERNUT CHAPATIS



BUTTERNUT CHAPATISBUTTERNUT CHAPATIS RECIPE


Ingredients

☛3-4 cups (360 g-480 g) of all-purpose flour
☛1 small butternut around 500 g-650 g
☛1 teaspoon of fine salt
☛¹/₂ a teaspoon of sugar
☛3 tablespoons of oil/ghee
☛Up to ¹/₂ a cup (100 ml) of warm water/milk



Steps to prepare


  • Peel, seed and dice the butternut into roughly 1-inch pieces. Place the diced butternut into a medium saucepan/pot. Add cold water to the pan until the diced butternut is covered by at around an inch of water. Switch on the heat to high, and bring the water to a boil. Reduce the heat to low to maintain a simmer, and cover. Cover till tender, around 10-15 minutes.
  • Once done, drain the butternut. One can reserve the water to use in the recipe instead of warm water but it’s not necessary.
  • Mash the butternut with a fork or potato masher, if you want it lumpy. If you prefer a really smooth puree you can use a food processor or ricer.
  • In a mixing bowl add in the first 3 cups of flour, salt, and sugar. Mix well then add the mashed butternut and oil. Mix it all together till you get shaggy dough. Start kneading the dough till it comes together. If it needs extra liquid, add in the warm water/milk one tablespoon at a time. Knead between each addition to ensure it is well incorporated. If it becomes too wet add the extra cup of flour one handful at a time, kneading after each addition.
  • Knead for 8-12 minutes till you get a smooth dough that is not sticky.
  • Place the dough in an oiled bowl and let it rest for 30 minutes.
  • Divide and roll the dough into 6-8 balls. At this point, you may choose to rest the dough for 15 minutes then proceed to cook. If so skip the next steps, 8-13. However, if you like your chapati with layers, proceed to the next step.
  • Roll each ball into a long strip, stretching it until it’s around ½ a centimeter thick.
  • Oil one side of the strip with a teaspoon of oil/ghee.
  • Roll the strip from one end to the other; ensure to roll onto the oiled surface. Once done, the oiled surface will be nicely tucked and hidden inside the roll.
  • Squeeze the rolled strip to seal the seam and make a small log.
  • Roll the log onto itself to form a spiral circle, tuck the seams into the spiral.
  • Cover the dough and let it rest for 15-30 minutes.
  • Once rested, flatten each circle with your fingers then roll it out into a circle around ¼ an inch thick and 6-8 inches in diameter.
  • Heat your pan on medium heat. When hot, gently place the rolled out chapati dough on the oiled pan.
  • Flip the chapati once the dough starts forming bubbles/small puffs on the top. This will take around a minute. Cook the other side for around the same time.
  • Oil both sides of the chapati, cooking each side for 30 seconds respectively.
  • Cover and serve with some bean chili or beef stew.
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