These chapathis are super easy to make and need the fewest of ingredients. There is one caveat though - use all the dough at one go. Otherwise the avocados will oxidize. However the chapathis can be stored up to a day.
The soya nugget curry is a great accompaniment to these. Spicy, succulent and finger-licking good!
For the chapathis, you will need -
Atta (Flour) - 2 Cups approx.
Avocado - 1
Cumin Powder - 1 tsp.
Chilli Powder - 1 tsp.
Turmeric Powder - 1 tsp.
Salt - 1 tsp.
Water - About 1/2 a cup (depends on the flour )
Oil - 1 tbsp.
Method -
Mix all the ingredients except water and oil. This should form a semi-dough. Now add water little by little till you get a soft dough. Finally add the oil and incorporate it nicely into the dough by kneading it well. The dough will be very soft and such a treat to handle. The buttery texture of the avocados gives the dough a loving personality :)
Now make balls the size of your fist approximately and roll the out. You will have to use some flour for dusting. I tried making perfect circles but did not really succeed!
Cook it on a flat griddle, on both sides.
For the curry, you will need -
Soya Nuggets - 1/2 Cup
Red Onion - 1/2 finely chopped
Ginger - Garlic Paste - 1 tsp.
Green Chilies - 1 fine chopped
Tomato - 1 fine chopped
Mustard Seeds - 1 tsp.
Curry Leaves - 4
Salt as per your liking
Turmeric Powder - 1/2 tsp.
Cumin Powder - 1 tsp.
Sambhar Powder - 1 tbspn.
Coriander Leaves - A Handful, finely chopped
Oil - 1 tbspn.
Water - 2 Cups
Method -
Boil the water with a pinch of salt and as it begins to boil, put in the nuggets. Allow to boil for 4-5 minutes. Then turn off the heat and close the lid on the vessel for another 5 minutes. Then thoroughly wash the nuggets in cold water. This will take away the raw smell of the nuggets.
Heat oil in a wide bottom vessel. Add mustard seeds and wait for it to crackle. Then add curry leaves, onions. Sauté for a minute or two and add chilies, ginger-garlic paste, salt and turmeric. Sauté for 3-4 minutes. Now add tomatoes, cumin and sambhar powder.
Note - If you don't have sambhar powder, add one teaspoon each of coriander, pepper and garam masala powders.
Sauté really well till the oil frees itself from the gravy. Now add the nuggets and half a cup of hot water. Let it simmer for 10 minutes. Garnish with coriander leaves.
The soya nugget curry is a great accompaniment to these. Spicy, succulent and finger-licking good!
For the chapathis, you will need -
Atta (Flour) - 2 Cups approx.
Avocado - 1
Cumin Powder - 1 tsp.
Chilli Powder - 1 tsp.
Turmeric Powder - 1 tsp.
Salt - 1 tsp.
Water - About 1/2 a cup (depends on the flour )
Oil - 1 tbsp.
Method -
Mix all the ingredients except water and oil. This should form a semi-dough. Now add water little by little till you get a soft dough. Finally add the oil and incorporate it nicely into the dough by kneading it well. The dough will be very soft and such a treat to handle. The buttery texture of the avocados gives the dough a loving personality :)
Now make balls the size of your fist approximately and roll the out. You will have to use some flour for dusting. I tried making perfect circles but did not really succeed!
Cook it on a flat griddle, on both sides.
For the curry, you will need -
Soya Nuggets - 1/2 Cup
Red Onion - 1/2 finely chopped
Ginger - Garlic Paste - 1 tsp.
Green Chilies - 1 fine chopped
Tomato - 1 fine chopped
Mustard Seeds - 1 tsp.
Curry Leaves - 4
Salt as per your liking
Turmeric Powder - 1/2 tsp.
Cumin Powder - 1 tsp.
Sambhar Powder - 1 tbspn.
Coriander Leaves - A Handful, finely chopped
Oil - 1 tbspn.
Water - 2 Cups
Method -
Boil the water with a pinch of salt and as it begins to boil, put in the nuggets. Allow to boil for 4-5 minutes. Then turn off the heat and close the lid on the vessel for another 5 minutes. Then thoroughly wash the nuggets in cold water. This will take away the raw smell of the nuggets.
Heat oil in a wide bottom vessel. Add mustard seeds and wait for it to crackle. Then add curry leaves, onions. Sauté for a minute or two and add chilies, ginger-garlic paste, salt and turmeric. Sauté for 3-4 minutes. Now add tomatoes, cumin and sambhar powder.
Note - If you don't have sambhar powder, add one teaspoon each of coriander, pepper and garam masala powders.
Sauté really well till the oil frees itself from the gravy. Now add the nuggets and half a cup of hot water. Let it simmer for 10 minutes. Garnish with coriander leaves.
