Soft Chapati Recipe

Soft Chapati|Flatbread || How to make Soft Chapatis with step-by-step photos

Soft Chapati is also known as roti or phulka. Chapatis are made from a soft dough comprising atta flour, salt, oil, and water. Atta is made from wheat(Gundam) here. I will share with you some tips for soft chapatis from the soft dough, the most important part of the meal of every Pakistani/Indian household.

It is served with almost every gravy and curry possible, making the meal wholesome. Go ahead, check out the easy steps given below, and make these delicious, warm, and soft chapatis in no time. These chapatis are no-fuss food. However, the best thing about Roti/ Chapati is that it is high in nutrition and can be tweaked as per palate preference. 

If you are someone who loves the richness of Ghee, then you can add some ghee while kneading the dough, and with a pinch of salt, this adds a nice aroma and taste to the Chapatis. 
                                        

This simple Pakistani bread is a far healthier option than Naan, Puri, and Bhatura simply because you do not need oil or ghee to prepare this recipe. It is good for people planning to shed some weight and who are following a low-fat diet, as it is prepared without using oil.

Serve the warm chapatis on several occasions, like kitty parties, game nights, potlucks, and many other occasions, along with any main dish, and make it all the more charming. Also, don't forget to share the recipe with all of your friends living abroad, so it reminds them of their country every time they make it.

                             

Tips for Soft Chapatis:

1. Add flour slowly to the water and knead it to a soft dough.
2. Knead the dough for at least 3 to 5 minutes.
3. Rest the dough for a minimum of 15 minutes and a maximum of 1 hour.
4. Roll the chapatis a little thin, but not too thin or too thick.
5. Heat the Tawa really well before putting the chapati in.
6. Flip it just twice, don't keep on flipping over.
7. Once the chapati is cooked, remove it to a plate, spread some ghee or oil over it, and store it in a hot case.

If you have tried this Soft Chapatis, then don’t forget to rate the recipe. You can also follow me on social media

Facebook 

Instagram

Pinterest

Youtube

Do you like our videos? Then follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Take water and salt in a bowl, mix well, add wheat flour, then further mix them together. Now knead this into a soft dough
Add more flour as needed 

Knead it for 3-5 minutes, then cover it with a wet kitchen towel and rest it for 15 minutes. After 15 minutes, knead the dough for about 5 minutes more. Now it gets extremely soft
Now, drizzle some drops of oil over the dough and apply it all over the dough. Put it back into the bowl and cover it with a plastic cover. Keep aside for 30 minutes.

Divide the dough into equal portions, make smooth balls, and flatten them between your palms. Roll into 4 diameters, keeping the edges thinner than the center. Put it on a hot Tawa, and cook it for a few seconds.

Flip over and cook the other side for a few seconds
Now flip over again and cook for a few more bubbles on top till it puffs. Now remove and place in the hot pot. You can drizzle some drops of oil/ghee over chapati. You repeat the same process with all remaining dough balls 
               

Now, chapati is done to serve with dal, sabzi, and curry. 

Crispy Chicken Egg Paratha Recipe

Crispy Chicken Egg Paratha Recipe || Egg Chicken Bites | Stuffed Paratha with Step-by-Step Instructions and Visuals.

If you're in the mood for a delicious, Indian street-style snack, look no further than Chicken Egg Paratha, also known as Egg Chicken Bites.

This delightful dish is particularly popular in Mumbai, India, and I've successfully replicated it at home by observing traditional cooking methods. The result was a crispy and flavorful deep-fried treat that’s hard to resist!

Key Ingredients

This recipe calls for just a few main ingredients: eggs, minced chicken, all-purpose flour, and some basic seasonings. It’s not just a tasty snack,

It can also double as a fulfilling breakfast or a delightful teatime bite. While I’m not entirely sure of the exact name for this dish, I wanted to share my homemade rendition of this Mumbai street fare, as it turned out to be authentic and delicious.

For a detailed recipe, watch my video where I explain the steps one by one.

My New Video Crispy Chicken Egg Paratha:

Recipe Note: For a perfectly crispy crust on your stuffed paratha, it's crucial to knead the dough firmly. If the dough is kneaded too loosely, it can result in a soggy texture, which is undesirable for this recipe.

An essential technique comes into play when you pour the beaten egg mixture onto the paratha. The paratha should be rolled out thinly, and you need to be quick in folding the dough before spreading the mixture.

Feel free to get creative by adding chopped boiled eggs, spring onions, green peas, or any veggies of your choice; however, for a traditional take, simplicity is key. I recommend using fine flour for the parathas. If this is not readily available, you can substitute with maida (all-purpose flour) or a mix of wheat flour.

I used minced chicken seasoned with a few spices, but you can easily switch things up with minced mutton, beef, or lamb, depending on your preference. Additionally, you can adjust the spice levels to suit your taste.

You Might Like These?

calazone pizza

Laddu Peethi

egg French fries

Crispy chana dal pakora 

Fish cutlets

Have you tried Chicken Egg Paratha? Feel free to follow me on social media to stay up-to-date on my latest culinary creations.

Facebook 

Instagram

Pinterest

Youtube

                          

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

Step-by-Step Instructions to Prepare Chicken Egg Paratha:

Cooking the Mince:

Begin by heating oil in a pan. Add the ginger-garlic paste and sauté for about 1 minute, until aromatic. Add the minced chicken and cook until it changes colour, ensuring it's well-coated with the ginger-garlic paste. Next, add turmeric powder and salt to taste.

Feel free to customise the flavour by incorporating more spices such as red chilli powder, chopped green chillies, or black pepper powder.

Once the mince is well-roasted, add a little water to help tenderise it, and let it simmer for about 10 minutes or until the mince is cooked through.

When the water evaporates, give it a good stir and turn off the heat. Allow it to cool completely.

Kneading the Dough:

In a large bowl, combine fine flour, ghee, and a pinch of salt.

Mix the ingredients well and knead into a medium-hard dough. Cover the dough and let it rest for 10 minutes.

Making the Paratha:

Divide the rested dough into equal portions and roll each one into a small ball, then flatten slightly. Let them rest for an additional 2-3 minutes.

Meanwhile, prepare the egg mixture by beating the eggs and adding chilli flakes, chopped onions, chopped green chillies, a pinch of dried mint, and salt. Mix well and fold in 1-2 tablespoons of the cooled chicken mince.

Assembling the Paratha:

Take one portion of the dough and roll it out into a round shape, about 6-7 inches in diameter. Spread a little butter on top.

Fold the dough from both sides slightly inward, then add the egg-chicken mixture carefully in the centre.

Next, fold the top and bottom edges to securely encase the filling, overlapping the sides.

Frying the Paratha:

Heat oil in a wok over medium heat. Gently place the stuffed paratha into the hot oil and fry it until it turns crispy and golden brown on both sides.

Once done, remove it and place it on kitchen paper to absorb any excess oil. Repeat the process for the remaining parathas.

Serving Suggestions:

Serve the Chicken Egg Paratha hot, straight from the pan, paired with a side of ketchup and a steaming cup of tea for a delightful meal.

Enjoy this flavorful, crispy delight as a perfect snack or an appetising breakfast!

Matar Paratha Recipe

                                                                                     

Matar Paratha Recipe || Stuffed Paratha || How to Make Matar Paratha with step-by-step photos and video

Matar Paratha, also known as Green Peas Paratha, is a crispy, delicious flatbread stuffed with spiced mashed green peas. This matar paratha is a great choice for breakfast and lunch. But it should be avoided during dinner to prevent gas trouble.

Green Peas Paratha is primarily a part of Indian cuisine, whereas in Pakistan, I haven’t seen this stuffed paratha at home. However, a variety of foods are adopted from neighboring countries, especially China, India than from other countries in Asia. 

                                                         

My Latest Matar Paratha Video:

I am also a big fan of Indian snacks and meals. like PAV BHAJI, VADA PAV, BAIGAN BHARTA, MATAR MASALA

GOBI VADA PAV KEEMA, whatever names above are mentioned have been posted on my blog already, whereas some remain to cook like dosa masala, idli, Etc   

For now, I am preparing posts on green pea paratha. There are many variations of making matar paratha. Here I am sharing a simple family recipe. This is the simplest version of matar ka paratha made with a few basic spices. 

A pile of spices can’t give you the surety of making delicious food, while simple and fewer ingredients make your food delicious and light. More spices, oil, and ghee mean acidity, gastric problems, and heaviness.

                                          

Recipe Notes:

Using fresh peas in a green peas paratha enhances the taste and flavor of the recipe more than frozen peas. You might wonder why I'm discussing frozen peas while recommending fresh ones. The truth is, the peas I used in my recipe were purchased just two days ago during my trip to the market. After buying them, I peeled them, so you could say they are fresh enough! 😊 If you only have frozen peas available, feel free to use those.

 

This stuffed paratha is delicious, and I'm confident that everyone will love it. I used all-purpose flour to make the matar paratha extra crispy and tasty, but if you prefer or have digestive concerns, you can opt for whole wheat flour instead.

 

I recommend using ghee for making the matar paratha, as it adds incredible flavor. However, I used olive oil this time because I'm on a diet. If you don't have any health restrictions, definitely consider using ghee for an even more delicious paratha!

                                     

To Make Puffy green peas paratha, knead the dough medium soft and firm. If you knead the dough too soft, the matar paratha will tear, and the matar stuffing will come out. And if you knead the dough too hard, it will be hard to roll out and will make hard paratha.  

If you have tried this Matar Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Facebook 

Instagram

Pinterest

Youtube

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

                           

How to make Matar Paratha?

Peel the green peas, chop the green chilies, and ginger.

                                 

Combine the flour, oil, and salt, mix, and start kneading the dough by adding water little by little to a medium-soft dough. 

                                       

Cover and keep aside.

                                 

Take a pan, add 1 tbsp olive oil, and heat it. Put cumin seeds and let them crackle for a minute, then add chopped ginger and green chilies. Sauté it for a minute. 

                                           

Once the aroma arises, add the onion and sauté it with spices for 2 minutes or until the onion gets soft. 

                                          

Add frozen/fresh green peas and keep stirring on a low-medium flame.

                                                       

Then add salt and red chili powder, then mix them well. Cover it and allow to cook in steam (don’t add water)

Remove the cover and add lemon juice, then mix well and cover it. Give it another 2-3 minutes, more now that the stuffing is ready. Leave it aside for a bit to cool down.

                                       

Grind the pea masala to a fine paste because coarsely ground peas may tear the paratha while rolling.                                          

Knead the dough again for a minute and divide the dough into equal portions. Flatten each portion between the palm and shape it into a bowl, then place 1-2 tbsp stuffing in it. 

                                   

                                                   

Gather it for all sides and seal it firmly in the center. Gently press the stuffed dough ball and keep it aside. Work on all dough portions as before 

 

                                 

Dust over the rolling board or working surface, then carefully begin to roll around 5-6 inches in a round shape. Rolled paratha should be ½ inch thick; don’t roll thin, otherwise, it becomes hard and won’t be puffy. 

                                       

Preheat the tawa/griddle on high flame, then put the rolled paratha on it. Cook the paratha on a medium-high flame once bubbles form on the roti. Flip it and drizzle the oil/ghee over the paratha (butter also can be used)

                                                    

Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until nicely golden brown in color and puffy. 

                                              

Once golden, take it off the tawa and transfer it onto the serving plate

                    

Serve hot matar paratha with MASALA CHAI or DOODH PATTI.