Nutrition of Each Serving
Note: Makes 4 Servings
- 195 calories
- 6g fat
- 0mg cholesterol
- 155mg sodium
- 99mg potassium
- 27g carbohydrate
- 5g fiber
- 4g sugar
- 7g protein
Items Needed
Ingredients
- 2 tablespoons peanuts
- 1 cup whole wheat flour
- 2½ cup water
- 1 tablespoon canola oil
- 1 teaspoon mustard seeds
- 1 cup red onion
- ½ teaspoon thai chili
- ½ teaspoon ginger
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ½ cup greek yogurt
Equipment
- Medium mixing bowl
- Grate
- Medium pan
- Rolling pin
- Plate
Steps
Preparation
- Dice
- 1 cup red onion
- Mince
- ½ teaspoon thai chili
- ½ teaspoon ginger root
- Measure
- 1 cup whole wheat flour
- 1½ cup water
- ½ cup water
- ½ cup water
- 1 tablespoon canola oil
- 1 teaspoon mustard seeds
- ½ teaspoon turmeric
- ½ teaspoon kosher salt
- ½ cup greek yogurt
- Prepare
- Place 2 tablespoon raw peanuts into a small bowl
- Fill the bowl with water
- Microwave for 60 seconds
- Once you remove from the microwave, leave peanuts in water for 20 minutes then remove from water
Cook
- In a medium mixing bowl add:
- 1 cup whole wheat flour
- Slowly mix ½ cup warm water into the flour
- Only add enough water until you get a dough like mixture
- Once in a dough mixture, split into 8 even dough balls
- Place the large pan on medium heat
- Place grate on another burner
- Roll out each chapati then cook each chapati:
- Place on dry hot pan and flip when white dots appear
- Note: If the white dots do not show after a minute turn the burner to high heat.
- Cook the other side of the chapati, once bubble start to rise then remove the chapati
- Place the grate burner to high
- Place the chapati on burner and flip once the chapati fills with air
- Place cooked chapati on a plate
- Place on dry hot pan and flip when white dots appear
- Shred each chapati into quarter size
- In the large size sauce pan on medium heat add:
- 1 tablespoon canola oil
- 1 teaspoon mustard seeds
- Cover and wait for mustard seeds to pop or until fragrant (not all mustard seeds pop).
- Once mustard seeds have popped remove from heat and add:
- 1½ cup water
- 1 cup red onions
- ½ teaspoon thai chili
- ½ teaspoon ginger
- ½ teaspoon kosher salt
- ½ teaspoon turmeric
- Stir ingredients and bring to a boil for a few minutes.
- Pro Tip: The mixture should be soup like. If it is now add cup warm water and stir.
- Medium/Lower heat and cover for 5 minutes.
- Remove cover, stir and add:
- 8 shredded chapati
- ½ cup warm water
- Continue stirring until all chapatis are soaked.
- Pro Tip: The mixture should be thickening but still soup like. If it is now add ½ cup warm water and stir.
- Once they are soaked then cover and cook for 5 minutes (still on Medium/low heat).
- Remove cover, stir and add:
- ½ cup greek yogurt
- 2 tablespoons soaked peanuts
- Pro Tip: If the mixture is sticky add ½ cup warm water and stir.
- Flavor Test: You should start to taste to see if you want to adjust the flavor. Below are recommended incremental measurements you could use to adjust flavor:
- pinch of salt
- ¼ teaspoon thai chili
- ¼ teaspoon ginger
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