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Coconut Chapatis

A family recipe since June 2008

Light, fragrant chapatis made with coconut and sambar spice for a subtle sweet‑savory twist. They come together quickly and are lovely served warm with yogurt or pickle.

45 min total6 servings

Ingredients

  • Coconut - 1 cup
  • Sambar powder - 2 tsp
  • Wheat flour (atta) - 2 1/2 cup
  • Salt
  • Ghee
  • Coriander leaves - 2 tbsp
  • Water

Instructions

  1. 1Finely chop the coriander leaves and, if using fresh coconut, grate enough to make 1 cup; set these aside so they are ready when you mix the dough.
  2. 2In a large bowl combine the wheat flour, coconut, sambar powder, chopped coriander leaves and salt, tossing briefly so the dry ingredients are evenly distributed.
  3. 3Gradually add warm water to the bowl and knead until you form a soft dough; cover the dough with a damp cloth and let it rest for 30 mins.
  4. 4Divide the rested dough into small balls, then roll each ball out into a flat round using a chapati roller or rolling pin, dusting with a little flour as needed so the rounds do not stick.
  5. 5Heat a tava or heavy skillet over medium heat and place a rolled chapati on the hot surface. When small bubbles appear on the surface, flip the chapati and continue cooking until both sides are golden brown.
  6. 6Remove the cooked chapati from the pan and brush both sides with a little ghee so they stay soft and glossy.
  7. 7Optional: serve the chapatis warm with plain yogurt or a favorite pickle for a simple, satisfying meal.

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