Tiffin Varieties‎ > ‎

Masala chapatthis


Ingredients:
Cottage cheese (store bought) – 1 cup 
Wheat flour (atta) - 2 cups
Salt – 1 teaspoon
Kasoori methi - 1 teaspoon (crushed)
Corriander leaves – 2 tablespoons (finely chopped)
Water - upto ½ cup (approx.)
Oil (or) Ghee - 10 to 12 teaspoons
Grind coarsely:
Ginger - ½ inch piece
Green chillies - 2
Cumin seeds - 1 teaspoon
Powders:
Garam masala powder – ½ teaspoon
Turmeric powder – ¼ teaspoon
Hing - ¼ teaspoon

Makes: 10 to 12 chappathis approx.

Method:
  1. Grind the ingredients mentioned coarsely.
  2. Mix together cottage cheese, wheat flour, ground coarse mixture, garam masala powder, turmeric powder, hing, chopped corriander leaves & crushed kasuri methi.
  3. Combine well and add water in small quantities to make a dough.
  4. Divide into 10 equal sized balls.
  5. Roll & toast on flat pan using a teaspoon of oil/ghee for each chappathi.
  6. Serve with pickle/ yogurt/ raitha.



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