Embrace the versatility of chapati with this delightful recipe tailored to the vata dosha, perfect for the autumn and winter months. While fennel and pistachio take center stage, feel free to experiment with seasonal herbs like rosemary, thyme, sage, or basil for a unique twist.
Step 1
In a large bowl, combine barley flour, ground fennel, paprika, sea salt, and warm cow’s milk until a dough forms.
Step 2
Stir in the chopped pistachios.
Step 3
Divide the dough into 15 to 20 palm-sized balls. Roll each ball into thin circles using a rolling pin.
Step 4
Heat a griddle sprayed with coconut oil over medium heat. Cook each rolled-out chapati for 1 to 2 minutes per side, flipping with a spatula.
Step 5
Serve hot, topping each chapati with ghee and a sprinkle of sea salt.
Substitute almonds for pistachios and incorporate grounding herbs and spices like cardamom and nutmeg.
Opt for water instead of milk and omit paprika to balance your dosha.
Switch to water instead of milk and replace barley flour with buckwheat flour for a lighter option.
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EXPLORE OUR PROGRAMSUnderstand your dominant Dosha—Vata, Pitta, or Kapha—formed by elemental forces. Pinpoint imbalances and restore harmony through personalized lifestyle changes. Begin your path to holistic wellness today!
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