Chapati With Kalonji and Garlic

  • Difficulty: Medium
  • 4 hours and 20 minutes
  • 2 servings

This is Indian pitta. It is buttery and well-flavored with garlic, coriander, and Kalonji seeds. Other than letting it rise for up to 4 hours, this dish is ready in no time. It is a 25-30 minutes job. Feel free to improve this by topping it with ingredients of your choosing.

Ingredients Needed for Chapati With Kalonji and Garlic

2 cups of flour
salt
1 tablespoon baking soda
1 teaspoon powdered sugar
1 tablespoon yogurt
3 teaspoons of vegetable oil
¾ cup warm water
2 teaspoons of kalonji seeds
4 garlic cloves, chopped
2 teaspoons of fresh coriander leaves, chopped
2 tablespoons of butter

How to Cook Chapati With Kalonji and Garlic

  1. Strain the flour into a bowl, adding salt and baking soda.
  2. Add powdered sugar, yogurt, and 2 teaspoons of vegetable oil. Mix for 30 seconds, then add the warm water.
  3. Mix and knead using your hands until you have a dough. Let it rise for 3-4 hours.
  4. Dust the work surface with some flour. Cut the lump of dough in two. Flatten one of them using a rolling pin.
  5. Heat the remaining teaspoon of vegetable oil in a skillet over low-medium heat. Place the dough disc inside it and sprinkle 1 teaspoon of Kalonji seeds.
  6. Add 2 chopped garlic cloves and 1 teaspoon of coriander leaves. Cook on both sides until golden brown. Follow the same steps for the remaining dough.
  7. Serve them warm, each smeared with 1 tablespoon of butter.

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