NOTE : TO BE SERVED WITH CURD AND PICKLE
INGREDIENTS 

1) WHEAT FLOUR - 2CUP

2) MINCED ONION - HALF CUP
PEPPER POWDER - HALF TEASPOON
CUMIN POWDER - HALF TEASPOON
CHAT MASALA - HALF TEASPOON
FENNEL POWDER  HALF TEASPOON
CHILLY POWDER - HALF TEASPOON
TURMERIC POWDER -HALF TEASPOON
COCONUT OIL - 1 TABLE SPOON
CHOPPED CORRIANDER LEAVES - 1 TABLESPOON
SALT - AS PER NEED

3) GHEE - TO COOK CHAPATI

METHOD


1) MIX SECOND INGREDIENTS WITH WHEAT FLOUR BY ADDING WARM WATER GRADUALLY TO MAKE IT A DOUGH LIKE YOU MAKE FOR CHAPATI.
2) KNEAD FOR ATLEAST 10 MINUTES AND LONGER IF POSSIBLE.
3)  MAKE IT INTO AVERAGE SIZED BALLS.
4) FLATTEN THE BALL WITH THE HELP OF A LITTLE DRY WHEAT FLOUR.
5) PLACE IT ON A HOT THAVA.
6) LET IT COOK FOR 30 SECONDS ON EACH SIDE.
7) TURN IT FOR ABOUT 3 TO 4 TIME TILL THE CHAPATHI IS COOKED.

SERVE IT HOT FOR YOUR LOVED ONES WITH CURD AND PICKLE FOR ITS BEST COMBINATION...

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