Chapati & Chapati Rolls

To make Chapati 

Ingredients:

 

375 g Atta flour or roti flour

1 1/2 teaspoons Salt

1 tablespoon Ghee or oil

250 ml / 1 cup Lukewarm water

How to cook:

1. Put flour in a large mixing bowl, setting aside about half a cup for rolling chapatis.
2. Stir salt through the flour, then add ghee or oil and rub in with fingertips, as though making pastry.
3. Add the measured water all at once, moisten all the flour and mix to a firm dough.
4. Knead dough for at least 10 minutes or until dough is smooth and elastic. Since there is no leavening agent in these breads, kneading is used to develop lightness.
5. Gather dough into a ball, put into a small bowl and cover tightly with plastic food wrap.
6. Leave for 1 hour or longer. This resting period is also vital for making light, tender breads.
7. Divide dough into balls of even size, about as big as a large walnut or small egg.
8. Roll each out on a lightly floured board, lightly dusting board and rolling pin with reserved flour and keeping the shape perfectly round if possible.
9. Roll out the chapatis to be cooked, and when starting to cook them, start with those which were rolled first, since the short rest between rolling and cooking makes the chapatis lighter.
10. Heat a tawa, griddle or heavy frying pan, put the first chapati on the hot pan and leave for 1 minute on medium heat.
11. Turn it over and place second side down.
12. After a further minute, press lightly around the edges of the chapati with a folded tea towel to encourage the disc of bread to puff up and bubble. Do not overcook or the chapatis will become crisp and dry instead of pliable and tender. Wrap the cooked chapatis in a tea towel

To make Chapati Rolls

Ingredients:

6 pieces chapati

6 lettuce leaves

185 g. canned tuna

3 tablespoons Thousand Islands Dressing

6 stalks spring onions(scalded)

ground black pepper to taste

Thinly sliced 4 cm. in lenght

1 medium cucumber (remove middle)

1 medium carrot (blanched)

How to cook:

1. Trim sides of the cluriruti to produce a rectangle.
2. Put lettuce at the two opposite sides, smear Thousand Island Dressing
3. Arrange cucumber and carrot slices, top with tuna. Sprinkle black pepper
4. Roll from one end, tie with a spring onion. Repeat with the remaining ingredients.

To serve:

Serve at once

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puri

Ingredients:
 

400 g plain/wholemeal flour (sifted)

120 ml cold water

250 g melted ghee/500 ml oil (for deep-frying)

How to cook:

 

1. Combine flour with sufficient cold water to make a pliable dough.
2. Knead dough lightly until smooth. Cover with a damp cloth for 1 hour.
3. Then knead until the dough does not stick to the hands.
4. Form small egg-sized balls. Roll out dough balls on a floured board to the size of a small saucer.
5. Heat ghee in a deep-frying pan. Put one puri in at a time. With a flat spoon, press the puri gently until it puffs out.
6. Turn puri over and cook the other side until pale golden.
7. Drain well on a paper towel.
   

To serve:

Serve hot with potato chutney, chilli chutney and dhal curry.

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Roti Canai

Ingredients :

600g Plain wheat flour

1 teaspoon Salt

1 cup Warm water or milk

1/2 cup Ghee or margarine

1 Egg

1 teaspoon Sugar

Method :

• Sift the flour and salt together.
• Knead flour, egg, sugar and ghee with water/milk (a little at a time) good enough to make a moderately soft dough or easy to handle.
• Leave for 2-3 hours or overnight.
• Divide dough into 8 equal parts.
• Shape it into balls.
• Flatten each ball with a rolling pin and fold in 1/2 teaspoon ghee.
• Roll up dough and twist it into a coil. Pressing one open end onto the top.
• Roll it again as thin as possible into a round shape.
• Beginning at one of the open ends, roll up dough tightly and coil it again as before.
• Roll out dough slowly onto lightly floured surface (to ensure air is not forced out).
• Heat a pan.
• Bake individually over a moderate heat.
• Turn it over and spread a little ghee on it until both sides are golden brown.

To serve

• Serve roti canai with curry dhal or pickled onion. It can also be eaten with sugar

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Putu Mayam (Pandan Flavor)

Ingredients:
 

15 screwpine leaves/daun pandan

500ml water

300g rice flour

1 tsp salt

A dash of green colouring

500g fine brown sugar/chopped palm sugar

100g grated coconut (white part only)

Putu mayam maker

How to cook:

1. Blend screwpine leaves with until fine. Remove and strain muslin cloth to extract juice.
2. Heat rice flour over low heat in a wok without oil. Take care not to brown it.
3. Shift rice rice flour and salt into a mixing bowl. Mix well and make a well in the centre.
4. Gradually stir in screwpine juice. Mix to a smooth batter.
5. Add green colouring and mix well.
6. Pour mixture into a saucepan. Cook over high heat, stirring constantly.
7. When mixture begins to stiffen, stir quickly until dough leaves sides of pan.
8. Cool dough slightly before use.
9. Prepare steamer for steaming putu mayam.
10. When water is boiling, put some dough into putu maker. Press out onto an upturned rattan colander lined with white muslin.
11. Move in circular movements to get a round lacy piece. Do not overlap the pieces.
12. Steam over high heat for 8-10 minutes or until cooked.
13. Repeat until all the dough is used up.

To serve:

Serve putu mayam with sugar and grated coconut.

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Thosai

Ingredients:

600g rice (cleaned)
150g white dhal
1 tablespoon fenugreek
1 tablespoon cooked rice water
oil or ghee

How to cook:

1. Soak rice and dhal separately for 6 hours.
2. Blend dhal, rice, fenugreek, cooked rice and enough water to obtain a smooth batter. Leave overnight. Before cooking, add water if required, to obtain a consistency similar to that of sponge cake.
3. Heat a flat pan. Grease with a little oil.
4. Ladle the batter onto hot pan, rotating it to obtain a thin thosai
5. Cook for 2-3 minutes, then turn it over to cook the underside
6. Dish and serve. 

To serve:

Serve it with dhal curry or other curry.

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