How tasty is your chapati?

Nothing comes close to the deliciousness of homemade chapati. But the question remains: how tasty is your chapati?Let's take a closer look at what goes into achieving that legendary texture and flavour. The hallmarks of a tasty chapati are its feather-light softness and tenderness, achieved by kneading the dough just right and adding the right amount of ingredients to suit individual preferences.Ingredients:Wheat flourFollow The Standard
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on WhatsAppCooking oil (liquid)SaltCoriander (dhania)GarlicCarrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
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on WhatsApp

Let's take a closer look at what goes into achieving that legendary texture and flavour. The hallmarks of a tasty chapati are its feather-light softness and tenderness, achieved by kneading the dough just right and adding the right amount of ingredients to suit individual preferences.Ingredients:Wheat flourFollow The Standard
channel
on WhatsAppCooking oil (liquid)SaltCoriander (dhania)GarlicCarrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

Ingredients:Wheat flourFollow The Standard
channel
on WhatsAppCooking oil (liquid)SaltCoriander (dhania)GarlicCarrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

Wheat flourFollow The Standard
channel
on WhatsAppCooking oil (liquid)SaltCoriander (dhania)GarlicCarrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

Cooking oil (liquid)SaltCoriander (dhania)GarlicCarrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

SaltCoriander (dhania)GarlicCarrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

Coriander (dhania)GarlicCarrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

GarlicCarrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
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on WhatsApp

Carrots3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
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on WhatsApp

3 eggsMilk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

Milk (if preferred over water)GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

GheeMethod:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

Method:Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

Grate two to three cloves of garlic and two to three carrots into a mixing bowl. Chop two bunches of coriander leaves. Add the three eggs and mix carefully. Season with salt and mix thoroughly. Then add your desired amount of wheat flour, followed by hot water or milk. Stir carefully with a large wooden spoon to avoid burns. Keep mixing until a dough forms. Finally, add the cooking oil and continue mixing until the dough is soft and tender. Then cook or fry.If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

If undercooked, the dough will flop flat; yours should tear effortlessly and wrap around curries beautifully. The flavour should be subtle yet addictive.Stay informed. Subscribe to our newsletterBy clicking on theSIGN UPbutton, you agree to ourTerms & Conditionsand thePrivacy PolicySIGN UPA not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

A not-so-plain chapati shines through minimalism. Salt and a hint of egg enhance the nutty earthiness of wheat, while brushing on ghee after cooking adds a rich, buttery flavour. The idea is not to overdo it, but to amplify stews, beans or meats. As mentioned earlier, infusing the dough with garlic and coriander leaves is a professional touch that takes it to the next level. Enjoy!Stay Informed, Stay Empowered: Download the Standard ePaper App!Follow The Standard
channel
on WhatsApp

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