Chapatis for healthy breakfast

This tasted delightful and I realised it was also very healthy as the chapati was made with several grains mixed in whole wheat flour.

It was a simple roll that one can pack for lunch or for any trip or outing. While in India, I was served chapatis made with vegetable and also avocado. So the grains are grounded and the whole wheat flour is added to the vegetable or avocado before it is kneaded and cooked on a tawah (iron plate).

Here in TT, we have grown accustomed to roti and bread made with pure white flour mixed with baking powder or yeast. These can be very fattening as this contains a large percentage of calories. The bara that makes up a doubles in also very fattening since it is fried in oil to increase the number of calories present in this fast-food. There are a vide variety of rotis in this country that are served as a side dish in meats and vegetables. There is sada roti now pre-cooked and sold in the supermarkets, and paratha or buss-up-shots, also dhal puris, and dosti roti. While many will choose the wholesome goodness or wholewheat, many prefer the white flour-roti and bread. Chapati is a good alternative for roti or bread and can be made simply in the kitchen. There is chapati flour which comes with a mixture of grains and dried vegetables available at the Indian shops in TT.

In India there is the “tandoori roti” which is a combination of wheat flour with ground chickpeas and corn flour and cooked in ghee. This is served with fresh tomatoes, chopped carrots and green peppers.

In southern India, there is a distinction made between a “chapati” and its layered fried version the “paratha”. “Parathas” usually have a filling inside, such as spinach (bhaji), cooked radish, or potato. Then there is famous “naan” which is made by mixing white flour with salt, a yeast culture, and enough yogurt to make a smooth, elastic dough. The dough is kneaded for a few minutes, then set aside to rise for a few hours. Once risen, the dough is divided into balls which are flattened and cooked. In Pakistani cuisine, naans are typically graced with fragrant essences, such as rose, khus, or with butter or ghee melted on them. Raisins and spices can be added to the bread to add to the flavour. Naan can also be covered with, or serve as a wrap for, various toppings of vegetables, and/or cheeses.

Recipe for Avocado Chapatis

Ingredients:

4 1/2 cups of whole wheat chapati flour

1 large avocado - sliced.

Salt to taste

1 cup water

1tsp olive oil

Method:

Mix flour with mashed Avocadoes, salt, and water to make dough.Let the dough sit for 10minutes. Divide the dough into equal balls dust it with dry flour and press.

Place the Roti on the skillet; flip the Roti until it changes to light brown colour Drizzle the Rotis with Olive oil (Optional)

Paneer Chapati Roll Recipe

Ingredients:

2 Chapati

1/2 cup - crumbled paneer

1 onion -finely chopped

1/4 cup carrots - chopped

1/4 cup cabbage -chopped

1/2 tsp Garam Masala Powder

1/2 ground pepper

Salt as per taste

Ghee as required

Method:

Heat ghee in a pan over moderate flame. Stir-fry the onions for a minute or two.Add the carrots and cabbage. Fry for one more minute. Add garam masala powder, ground pepper and salt. Stir to mix well thoroughly. Add the crumbled paneer and mix well.Put 2 to 3 tblsp of the mixture in the middle of a chapati and roll tightly.

Cut into small pieces or serve as is with tomato ketch-up.