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Roasted Poppadum with Mango Chutney

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Chappatis are simple to make. It only requires five minutes of kneading, ten minutes of resting and cooks in minutes.


2 cups all purpose flour (Or whole wheat flour)
2 tbsp vegetable oil
¾ cup of hot water
Butter ( optional)

Step 1
Place the flour into a mixing bowl and add the oil and mix using your fingers. Start adding the water whilst mixing . Mix well using the tips of your fingers, until you have a granular texture.
Knead the dough for approx five minutes. Cover and leave aside.

Step 2
On your work bench, dust with flour place the dough and shape it into a fat sausage shape. Tear off one fifth of the dough and roll into a ball. Repeat process until you have five balls of equal sizes. Place aside covered.

Step 3
Flour your bench, place one ball on it, and dust the top with more flour. Flatten using your hands and then roll it thin into an even disc shape using a rolling pin. They should be approx 6 inches in diameter and a little thinner than a coin.

Step 4
Heat up a dry pan on high heat. Once quite hot, add the flattened dough and watch it bubble up in approx 30 to 50 seconds. Flip over when the underneath has a light brown spots (not too dark). You don’t want to cook that side too much. Remove pan from heat and turn up heat to full. Using a spatula or egg flipper, remove the bread from pan, flip it and place it directly onto the naked flame until puffed. Remove immediately or it will burn.

Step 5
You can brush butter or ghee over the bread or on the edges to stop them drying out.
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VAT Registration No. 208922408. 112 Park Road, Hounslow, Middlesex, TW3 2HB

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