Chapati using a Silvercrest Monsieur Cuisine
(4.8)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, Chapati! The delightful unleavened flatbread that has been a staple for centuries across the Indian subcontinent. Legend has it that the word 'chapati' comes from the Hindi term 'chapat', which means 'to slap', a nod to the traditional method of shaping these doughy discs by hand. With just a handful of simple ingredients—flours, water, salt, and a touch of sunflower oil—this recipe showcases the beauty of simplicity. Once you roll out your chapati, watch it bubble and puff up like a balloon in a hot skillet, a culinary magic trick that never fails to impress. Serve it warm, slathered in ghee, and you have yourself a piece of history that pairs beautifully with curries, vegetables, or even just a dab of butter. Remember, the secret is in the technique; too much heat and you might end up with a crispy frisbee instead of a soft, fluffy delight!
Ingredients
- 300 g Flour t55
- 150 g Water
- 1 Pinch(es) Salt
- 500 g Potato
- 100 g Red onion
- 1 Lemon
Steps
Chapati Dough
- Add 300 g of flour t55, 150 g of water, 1 pinch(es) of salt in the food processor bowl.
- Mix knead: 3:00min / 0°C / Speed 1.
- Transfer the content of the food processor bowl on a workplan cover with towel.
- Setaside the dough on the workplan cover with towel during 15min.
Potato Filling
- Add 500 g of potato in a cooking pot.
- Boil the oven filled with water.
- Transfer the content of the cooking pot on a cutting board.
- Dice the potatoes
- Setaside the preparation content on the cutting board.
- Add 100 g of red onion on the cutting board.
- Slice the red onions
- Add 1 lemon on the cutting board.
- Slice the lemons
- Setaside the preparation content on the cutting board.
Cooking and Assembly
- Divide the chapati dough into small, equal-sized balls
- Roll out each ball into a thin circle using a rolling pin on a lightly floured surface
- Cook in the pan over medium heat during 1min to 2min and each side.
- Spread a small amount of Butter on each cooked chapati.
- Place diced Potatoes, Red Onions, and a squeeze of Lemon juice on one half of the chapati.
- Fold the chapati in half to enclose the filling
- Serve Hot.
