Nutritional Info

Nutrition Facts

Serving Size 1 (44g)

Calories 151
Calories from Fat 78 (51%)
Amount Per Serving %DIV
Total Fat 8.6g 13%
Saturated Fat 3.8g 19%
Monounsaturated Fat 3.6g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 323.1mg 108%
Sodium 24.3mg 1%
Potassium 85mg 2%
Total Carbohydrate 9.8g 3%
Dietary Fiber 0.9g 4%
Sugars 0.3g
Protein 5.7g 11%

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Recipe Description
My family looks forward to this recipe every holiday.
Prep time
30 min
Cook time
35 min
Ready In
1 hr 5 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  nutmeg
14 Ounce(oz)  sugar
10 1/2 Ounce(oz)  refined flour (maida)
7 Ounce(oz)  wheat flour (atta)
1 Ounce(oz)  oil
10 1/2 Ounce(oz)  chana dal (bengal gram)

Preparation

Place the maida and atta flours and salt in a bowl.  Add half the oil and knead a soft, elastic dough, sprinkling water on the dough in the process.  Set aside for 2 to 3 hours.  Meanwhile, place the chana dal in a pan and cook until tender with just enough water to cook.  Add sugar and cook until mixture becomes thick and moisture evaporates.  Cook until the mixture is soft and neither too liquid or too dry.  Add nutmeg to the mixture. Grind on the grinding stone (a very sticky and tedious process) to a smooth paste. T he idea is to make the flour so soft and elastic that a lump pulled out of it will trail behind a tail of dough.  Use a large, flat tawa to bake the chapatis.  Take a lump of dough the size of a medium size lemon.  Put a dot of oil in the palm of your hand and mold this ball into a hollow katori shape.  Take 2 1/2 times as much stuffing as dough.  Form it into a neat ball and place it in the katori of dough.  Gently mold the dough around the stuffing to close at the top.  Sprinkle the rolling board liberally with flour and roll out the ball into a firm thin chapati.  You cannot lift the chapati and turn it over as you would an ordinary chapati. The traditional way to do this is to roll it around the rolling pin and then unroll it on the tawa.  Let it bake well on one side, then carefully turn it over.  When the second side is done, apply ghee or dalda on both sides and remove from the tawa.

Additional notes

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