Authentic Chapati Recipe- Wheat Flour, Kasoori Methi & Spices

Last Updated on 6 months ago by Neha Deshmukh

Authentic Chapati Recipe – Wheat Flour, Kasoori Methi & Spices

Introduction

There’s just something about a warm, soft chapati, isn’t there? It’s the taste of home, of comfort, and honestly, of a thousand family meals. I remember learning to make these with my nani (grandmother) – her hands moving so quickly, the chapatis practically flying onto the hot tawa (pan)! This recipe is my attempt to share that same warmth and flavour with you. It’s a classic, but with a little extra love from a few special spices.

Why You’ll Love This Recipe

This isn’t just any chapati recipe. We’re taking the traditional and giving it a little boost with kasoori methi and chat masala. These additions add a wonderful aroma and a subtle tang that elevates the simple chapati to something truly special. Plus, it’s surprisingly easy to make, even if you’ve never rolled a chapati before!

Ingredients

Here’s what you’ll need to create these delicious chapatis:

• 2 cups wheat flour (approx. 250g)
• 1 teaspoon chili powder (approx. 5g)
• A small pinch of turmeric powder (approx. 1/4 tsp)
• 2 tablespoons curd (approx. 30ml)
• ½ teaspoon garam masala powder (approx. 2.5g)
• 1 teaspoon kasoori methi (dried fenugreek leaves) (approx. 5g)
• ½ teaspoon chat masala powder (approx. 2.5g)
• ½ teaspoon cumin seeds (approx. 2.5g)
• A tiny pinch of sugar
• Salt to taste
• As required water (approx. ¾ – 1 cup)
• 2 teaspoons oil or ghee (approx. 10ml)

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Wheat Flour: Choosing the Right Type

• Atta is best: Look for chakki atta – this is whole wheat flour milled in a stone grinder. It gives the best texture and flavour.
• Whole wheat vs. all-purpose: Don’t substitute all-purpose flour! It won’t give you the same authentic chapati texture.
• Freshness matters: Older flour can sometimes result in harder chapatis.

Spices: The Role of Chili Powder, Turmeric, and Garam Masala

• Chili powder: Adjust the amount to your spice preference. Kashmiri chili powder gives a lovely colour with mild heat.
• Turmeric: Just a pinch adds a beautiful golden hue and subtle earthy flavour.
• Garam masala: This warm spice blend is essential for that classic Indian flavour.

Kasoori Methi: A Unique Flavor Profile

• Don’t skip it! Kasoori methi adds a distinct, slightly bitter, and wonderfully aromatic flavour. Rub it between your palms before adding to release its fragrance.
• Where to find it: You can find it at most Indian grocery stores.

Chat Masala: Adding Tang and Complexity

• A little goes a long way: Chat masala adds a lovely tangy kick.
• Homemade option: If you’re feeling ambitious, you can make your own chat masala!

Oil or Ghee: Regional Preferences & Flavor Impact

• Ghee for richness: Ghee (clarified butter) gives a richer, more authentic flavour. It’s traditional, and honestly, my nani always used ghee!
• Oil for a lighter option: Oil works perfectly well too, especially if you prefer a lighter chapati. Any neutral oil like sunflower or vegetable oil will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the dough: In a bowl, combine the wheat flour, chili powder, turmeric powder, curd, garam masala powder, kasoori methi, chat masala powder, cumin seeds, sugar, and salt.
2. Add water gradually: Slowly add water, a little at a time, mixing with your hands until a dough forms.
3. Knead, knead, knead: Add the oil or ghee and knead the dough for about 5 minutes until it’s smooth and elastic. This is a good arm workout, I promise!
4. Rest the dough: Cover the dough with a damp cloth and let it rest for at least 30 minutes. This allows the gluten to relax, making the chapatis softer.
5. Divide and roll: Divide the dough into lemon-sized balls. Flatten each ball, dust with flour, and roll it out into a thin circle (about 6-7 inches in diameter). Don’t worry if they aren’t perfect circles – mine never are!
6. Cook the chapatis: Heat a pan (preferably a tawa) over medium-high heat. Cook each chapati with a little oil or ghee until golden spots start to appear on both sides. Flip and cook the other side.
7. Puff it up! Once both sides are cooked, you can either press gently around the edges with a clean cloth to encourage puffing, or briefly hold the chapati directly over a medium flame (be careful!).

Expert Tips

• Achieving the Perfect Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.
• Rolling Technique for Thin Chapatis: Practice makes perfect! Start from the center and roll outwards, rotating the chapati as you go.
• Cooking Chapatis to Golden Perfection: Don’t overcrowd the pan. Cook one chapati at a time for the best results.

Variations

• Vegan Chapati: Simply substitute the curd with plant-based yogurt or a tablespoon of lemon juice.
• Gluten-Free Chapati (Using Alternative Flours): You can experiment with gluten-free flours like sorghum flour or millet flour, but the texture will be different. A blend often works best.
• Spice Level Adjustment: Reduce or omit the chili powder for a milder flavour.
• Festival Adaptations: During festivals like Holi or Diwali, I sometimes add a pinch of saffron to the dough for a beautiful colour and aroma.

Serving Suggestions

Chapatis are incredibly versatile! They’re perfect with:

• Dal (lentil soup)
• Vegetable curries
• Paneer dishes
• Yogurt
• Pickles

Storage Instructions

• Leftover chapatis: Store leftover chapatis in an airtight container at room temperature for up to 2 days.
• Reheating: Reheat them on a tawa or in a microwave with a damp cloth over them to keep them soft.

FAQs

What type of wheat flour is best for making chapati?

Chakki atta (stone-ground whole wheat flour) is the best! It gives the most authentic flavour and texture.

Can I make the dough ahead of time? If so, how should I store it?

Yes! You can make the dough a few hours ahead of time. Store it in an airtight container in the refrigerator. Bring it back to room temperature before rolling.

What can I do if my chapatis are too hard?

Make sure you’ve kneaded the dough well and allowed it to rest. Also, don’t overcook them!

Can I use oil instead of ghee? What’s the difference in taste?

Yes, you can! Ghee gives a richer, more traditional flavour, while oil is a lighter option.

How do I get the chapatis to puff up?

Ensure your tawa is hot enough. You can also gently press around the edges of the chapati with a clean cloth while it’s cooking, or briefly hold it over a medium flame.