June 10, 2018

Sweet n Spicy Chapati | Stuffed dishes | Lunchbox Ideas

The posts on this blog seem to have taken a yawning break (again) and we come back this week with 3 stuffed dishes. This was a last minute sign up and I am typing this recipe while still on a vacation as I have this dish in my drafts :)

My earliest memory of amma (mom) making chapati was the one stuffed with ghee (what me and sis called triangle chapati) . Eaten hot off the tawa, this was one of the few delicacies that was welcome any time of the day. I have slightly tweaked it to suit my child’s palate and was surprised as I have not posted it at all.

So, presenting sweet n spicy (ghee-stuffed) chapati that goes great for even (cold) lunchboxes on its own or with a spicy curry. I served it with Punjabi Chole. 

Prep time - 15 Mins; cook time -15 Mins ; makes - 6


You need:
  • Atta / stone ground wholewheat flour -1.5 cups
  • Salt -1/2 tsp
  • Oil - to fry the chapati - as required
  • Warm water / warm milk - to knead the dough (milk makes it stay softer for a longer time, so I use it when I need to pack these for lunch boxes)

Stuffing :
  • Solid / Room temperature homemadeghee - 2 tbsp (melted ghee doesn't work well here)
  • Sugar powder - 1 TBSP
  • Chilli powder / crushed black pepper/ chilli flakes - 1/2 tsp or to taste
  • Ajwain (carrom seeds) - crushed - 1/2 tsp (or to taste) - you may omit this for toddlers

Method
  1. Sieve the flour well, add salt , 1/2 tsp of oil and mix well.
  2. Add warm water or warm milk as required little by little and make a semi soft dough. Cover with a damp kitchen towel for 15 Mins.
  3. Heat a Tava / iron skillet (non stick works but i prefer the iron version)
  4. Pinch out small balls (large gooseberry sized) from the dough. Roll into a 4 inch disc using some
  5. Dry flour.
  6. Now apply a layer of the ghee, sprinkle sugar powder ,ajwain and chilli flakes / powder (as using) to taste.
  7. Fold into quarters and roll out again in an irregular triangular or circular shape.
  8. Cook on the Tava till both sides of the chapati give out brown spots. Apply a little or more oil as required and serve hot.
  9. It tastes yum as is (my little one wraps it like a roll and munches it) or with some curry on the side (if packing for lunchboxes, slightly cool and then pack in a foil / ziploc else the condensation would make it extremely soggy)



Sending this to BM # 89 


9 comments:

  1. There are so many variations of chapati. Ghee stuffed chapati is our everyday one. Your variation with the sugar and chilly powder is very interesting.

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  2. I make the sweet paratha and also have memories of amma making the triangle paratha. I like this idea of using spices along with the sugar. I am going to try this soon.

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  3. Very interesting to note the sugar and chilli powder stuffed, never tried combining these two together..Must try it sometime..

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  4. Quite an interesting stuffing for a chappathi, sugar and chillipowder stuffing thats seriously incredible and quite new for me. Will try soon.

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  5. The stuffing is interesting Kalyani. Though triangle chapati was my childhood fav too, I rarely make it as my kids are not chapati crazy like I was at their age :)

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  6. When growing up, this type of chapathi was made rarely and it would be a delicious treat. Feeling so nostalgic looking at those flaky chapathis..

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  7. I remember having ghee and sugar rotis when I was young, had been a favorite with my kids too. Sometimes I get the urge to have. So many variations, as each family has its own recipe. Love the idea of adding chili and ajwain.

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  8. I do make sweet paratha but addition of chilies to sweet paratha is a wonderful idea. Will try it next time

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  9. Addition of sweet and spicy means sugarand chilies in roti.. wonderful idea...

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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