Ingredients
- 4 cups buckwheat flour
- 1⁄4 cup curry powder (opt for mild for pitta)
- 1⁄4 cup garlic powder
- 1⁄4 cup chili powder
- Freshly ground black pepper
- 1 teaspoon sea salt
- 2 cups warm water
- 1 minced onion
- Coconut oil spray
- Ghee, to taste
- Sea salt (reduce for pitta)
Method
In a large bowl, combine buckwheat flour, curry powder, garlic powder, chili powder, black pepper, sea salt, and warm water. Mix until a dough forms.
Stir in minced onion until evenly distributed.
Divide the dough into 15 to 20 palm-size balls. Roll each ball into thin circles using a rolling pin.
On a griddle sprayed with coconut oil over medium heat, cook chapatis for 1 to 2 minutes per side, flipping with a spatula.
Serve hot, topping with ghee and seasoning with sea salt.
Nutrition Tips
-
Vatas:
Enhance this recipe by substituting water with milk and buckwheat flour with barley flour.
-
Pittas:
Replace buckwheat flour with barley flour and skip garlic and onion.
-
Kaphas:
Elevate the flavor profile by adding 1 teaspoon of ground or minced fresh ginger.
Seasonal Delight
With a harmonious blend of astringent, bitter, pungent, salty, and sweet flavors, this chapati is perfect for the seasons of winter and spring.