Everyone has a go to chapati recipe. This is fast becoming one of mine.
If you have been following me for a while now, you know I am no food purist, especially when it comes to chapati. I am all about trying different ideas and flavours. Such as here.
I love pumpkin as it gives a nice flavour and colour, and I prefer it to butternut. I tried it with some coconut and omg! I am in love with the lovely flavour.
So what will you need?
- 2 cups of all purpose flour.
- 1 cup of whole wheat (atta flour).
- Besan flour – 1 cup. ( this is optional, I like mixing it in with my chapati though)
- 1 small cup steamed and mashed pumpkin.(Tip: add some cinnamon when steaming and thank me later).
- 1 tbsp desiccated coconut.
- 1 tbsp coconut oil.
- 1 can of coconut milk.
- Salt to taste.
Mix your flours in a large mixing bowl, and add the desiccated coconut. and oil. Mix till crumbly.
Add the pumpkin purée then half the coconut milk.
Begin to knead well, add any liquid if needed, but knead for about 20 minutes as we do to ordinary chapati dough, till it is smooth, soft and elastic.
Cover with a damp cloth and let rest for half an hour.
After, roll out and cook the normal way we make chapati, you can use ghee or coconut oil.
The chapatis’ aroma is heavenly to say the least.
Serve it up with your favorite curry or stew.
I had mine with a spinach, aubergine and chickpea curry I have already shared here.
As well as with a black bean curry recipe coming soon.
They are great to have with tea too. Or a rolex.
What would you have yours with?