Easy to make Coconut Coriander Chutney Recipe using everyday pantry ingredients with substitutions and variations, Also called nariyal ki chutney you can enjoy chutney with idli, dosa, upma, Pongal or just plain chapati.
triggers could be moisture, heat, acidity. The leavening agent reacts to produce gas (often carbon dioxide) that becomes trapped as bubbles within the dough.
Bhatoora, Luchi, Puran Poli/ holgi ,Pathiri, Parotta and many more. The difference arises from on the kind of
grain used to prepare them, and also on the fillings they contain.
out into a circle and fried with oil or ghee until golden brown.
- 1 cup whole wheat flour+ some more for application
- 1 tblspn oil+ some more for application in a bowl
- 1/2 tsp salt
- Water as needed
- Mix the flour, oil and salt.
- Add a little water at a time to make a soft dough.
- Knead the dough well.
- Apply some oil and keep aside covered for ½ an hour at least.
- After ½ an hour knead the dough again.
- Divide into 6 portions dredge.
- Roll out each portion into small circles the size of your palm
- Dip your fingers in the oil and apply to the circle. Fold in a semicircle.
- Apply some oil to the semicircle and fold again. Now you have a quarter.
- Dredge in dry flour and roll out thin rounds. Use flour to prevent the chapatti sticking to the board or the rolling pin.
- Cook on a heated tava/skillet.
- Keep the flame low and transfer the chapatti on the hot tava/skillet.
- As the chapatti cooks you will get slight bubbles on the surface of the chapatti.
- Gently turn the chapatti so the side on the tava/skillet is now facing up. Raise the flame to high.
- Now your chapatti will cook faster and if you have rolled out the chapatti well it will fluff up.
- With a clean kitchen cloth or a spatula press the edges turn the chapatti. The idea is that the chapatti should be browned lightly even on the edges. Once all the edges are done.
- Turn the chapatti again for the final time. Repeat the pressing of the edges.
- Set aside.
- The rolling of the chapatti has to be tin on the edges and thicker in the centre.
- If your rolling is correct and even then you need not press the chapatti. But I prefer to do it as the chapatti fluffs up and the edges are not done.