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Chapatti is made from either whole meal flour or flour from which part of the roughage has been removed.

Preparation time:
15 minutes 
* Cooking time: 30 minutes 
* Serves 8.

Ingredients How to?
1. Making dough
  • Save 2-3 tablespoons of dry flour or use extra, for dusting while rolling out chapattis.
  • Place rest of the flour in a bowl and enough water to make soft dough.
  • Knead enough to bring the dough together. Sprinkle some water, cover and leave to stand for 10-20 minutes or so. Knead a little again. Now you should have smooth, soft dough.
  • This process can be done quickly in a food processor with a dough attachment.

    2. Rolling out
  • Break dough into 10-15 portions, depending on the size and thickness of chapattis you prefer. Make each portion into a ball by rolling between your palms.
  • Heat a griddle or tava.
  • Dip/dust one ball into the dry flour covering all sides and roll it out into a pancake shape with a rolling pin. You will need to roll it in dry flour on both sides a couple of time during this process. It should be rolled from centre out, with a flicking movement of the wrists, so that the edges are thinner than the centre. This helps a chapatti to blow up during cooking.

    3. Cooking
  • Place the chapatti on a hot griddle.
  • Turn it over when it becomes slightly darker in colour.
  • Turn it over. When it has a few brown blisters, it is ready to cook on flame/under a grill.
  • To cook on a flame, pick the chapatti with tongs, flip over and place directly on a medium flame, it will balloon up. Move it around continuously, flipping over frequently on both sides, coaxing it to balloon up. It should be cooked evenly all over.
  • Serve hot and crisp, with curries or dal.

  • Tips: You can add various green leafy vegetables to the chapatti dough, like spinach (palak) or fenugreek leaves (methi), lambs-quarter (bathua) etc. Any leftover dal and vegetables can also be mashed and added to the dough.

    Approximate Calories
    : 85 Kcal per chapatti without ghee
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