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How to Make Use of Leftover Wheat Flour Chapati Recipe
Chapati is an unleavened flatbread also known as roti from the Indian subcontinent. Chapati is noted in Ain-i-Akbari, a 16th century document, by Mughal Emperor, Akbar's vizier, Abu'lFazl ibn Mubarak.
Chapati's are one of the most common forms in which wheat, the staple of northern South Asia, is consumed. Chapati is a form of roti (bread). Roti refers to any flat unleavened bread, while chapati is a roti made of whole wheat flour and cooked on a tava (flat pan or skillet).
In Southern India, there is often no difference made between a "chapati" and its layered fried version the "paratha", although now the "tandoori roti" is to be found in the smallest towns also. A roti, made of a dough similar to that used to make chapatis and cooked in an oven, is a 'tandoori roti'.
It is also called as "roti" in Gujarati and "phulka" in Punjabi. Roti and its thinner variant, known as chapati, are an integral part of Indian cuisine. It is popular in northern India, Western India and Central India.
Here is the simple recipe of how to make use of the leftover "Wheat Flour Chapati" into a sweet snack. Sure you will love to eat.
- 4 to 5 chapathis
- 2 tsp ghee or dalda
- 1 tsp sesame seeds
- 1 tbs raisins
- 1 tbs cashews
- 1/2 tsp cardamom powder
- 1/2 cup jaggery ( according to taste)
1) Tear the chapatis into pieces and grind the chapatis coarsely in the mixer.
2) Heat ghee in a kadai or pan, add sesame seeds in ghee and fry for a few minute.
3) Then add the grinded chapati and fry it for 3 to 5 minutes.
4) Now add grated jaggery, dry coconut and mix well.
5) Saute it till jaggery melts properly.
6) Remove from the heat and add cardamom powder to it and mix well.
7) Now with this mixture make small or medium size ladoos of it. If the mixture is little dry add little milk into it and then try to make ladoos of it.
8) Garnish with raisins and cashews on top of ladoos.
9) It's delicious and you can serve as a snack with tea or coffee.