Chapati

by | Jan 22, 2024 | 0 comments

Maria Die Stimme

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Chapati are an ideal accompaniment to an Ayurvedic meal or in the evening with a warming soup to reduce VATA.

What exactly is chapati?

Chapati is a flatbread that is preferably baked with wholemeal flour. It is baked in a pan without oil or fat. I like to use fine flour and not wholemeal flour. I am always trying out different flours, such as spelt flour, emmer flour and kamut flour. So far they have always turned out well.

Where do chapati come from?

Chapati originally come from North India and have made their way around the world. They are part of every Indian meal and have a delicate, soft flavour and are very easy to make yourself with just a few ingredients.

What do chapati have to do with Ayurveda?

Ayurveda has its roots in India and therefore also influences the cuisine, which is why chapati is often associated with Ayurvedic cuisine. However, Ayurveda is at home all over the world and cannot simply be equated with Indian food. The Ayurvedic philosophy can be applied to any cuisine and if you browse through my recipes, you will find recipes from all over the world that are harmonious and Ayurvedically rounded.

What do chapati go with?

I particularly like chapati with soups of all kinds. They are lighter than sourdough bread and fill the stomach sufficiently in the evening without weighing you down. Chapati can also be wonderfully filled with all kinds of sauces and baked just as well in a casserole dish in the oven. There are no limits to your creativity. I like to brush the chapati with ghee, which gives them a slightly nutty flavour. Ghee is particularly good for reducing VATA and PITTA dosha. You can find more information on the doshas here.

Note on the recipe
The finished chapati has a soft consistency, is easy to roll and feels tender on the tongue. To achieve this, two points are important. 1. kneading the dough: The dough must be kneaded until it is shiny and elastic (it feels like your earlobe!). 2. baking: The temperature must not be too hot, otherwise the chapati will dry out and won't be able to be rolled. Every oven and pan is different. Just try it out, eventually you will find the right temperature. For me, it's usually the 2nd or 3rd chapati.

Persons

1

Time

80 min

Cuisine

Ayurveda

Course

Supplement

Ingredients

200 g fine flour (e.g. spelt flour)
1 tbsp olive oil
approx. 100 ml lukewarm water
1/4 tsp salt
Ghee

Preparation steps

Step 1

Place the ghee flour in a deep bowl and mix with the salt. Add a small amount of water and start kneading the dough. Add the water drop by drop.

Step 2

Knead the dough until it no longer sticks, then add the oil. Continue kneading until the dough is shiny and feels very elastic (here comes the earlobe test!). It should no longer stick, so be very careful with the water and only add it to the dough a little at a time.

Step 3

Cover and leave to rest for half an hour.

Step 4

Knead the dough well again after the resting time.

Step 5

Tear walnut-sized pieces from the dough, shape into balls, press flat and roll out into thin flat cakes. DO NOT use flour. If the dough has the right consistency, no flour is needed to roll it out. This is important, otherwise the flour will burn in the pan.

Step 6

Heat a non-stick frying pan, add the patties one by one and fry for 1 - 2 minutes on each side.

Step 7

The dough has the right consistency when the flatbreads have bubbles. The better the dough is kneaded, the nicer the bubbles will be. Do not leave them in the pan for too long, otherwise they will become too crispy. Chapati should have a soft consistency.

Step 8

Remove the chapati from the pan, brush with a little ghee and enjoy.

Roasted potatoes with colourful vegetables and soy dip

Colourful variety on the plate. A rich meal for all the senses. A cheat sheet for food intolerances.

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For me, sweet and sour tomatoes epitomise the summer of my childhood. We always had an abundance of home-grown tomatoes. The whole garden smelled of the incomparable aroma of the tomato plant.

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This soup contains all the Ayurvedic flavours: sweet, sour, salty, hot, bitter and tart. Do you know which of the ingredients belongs to which flavour? Try it out and enjoy this harmonious soup.

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Savour the sweetness of life. Get in the mood for the end of the year with this pumpkin dish. Enjoy the peace and quiet, go into retreat and introspection. Connect with Mother Earth. This meal nourishes your lower 3 flames and gives you a sense of security.

rocket herb pasta

If you're in a hurry, this simple but very tasty recipe is ideal. If you have rocket and herbs growing in your own garden - bring them on!

Lemongrass soup with prawns

Wanderlust? This soup brings the warmth, aromas and flavours of Thailand to your table. It also combines the Ayurvedic principles of the 6 flavours, warming your body and soul.

Here you will find an overview of all articles

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