South Indian Chappathi / Triangle Chappathi / Plain Paratha
South Indian chappathi / Triangle chappathi / Plain parantha is one of my favourites from childhood days. My amma and paati makes this chappathi at home. This is usually paired with masaal ( Potato sabzi) and is made during weekend. But later we have started making phulkas since it is more healthy and donot consume any oil to get cooked. But I also make this traditional chappathi once in a while to relish and to go back to my childhood days. This chappathi is best for travel as it stays soft for long time. I have used ghee to spread on the chappathi but we can also use gingelley oil and then fold it. This is also Krish’s favourite.Check my other roti recipes Lachcha parathaBrahmi leaves ChappathiRagi phulka
Equipment
- Skillet
Ingredients
- 2 cups Wheat flour
- As per taste Salt
- As req Water
- To cook Ghee / Gingelley oil
Instructions
- Take wheat flour in a bowl. Add salt and mix well with the hands. Then add water little by little and knead it to a soft dough.
- We can also add a teaspoon of ghee or gingelley oil to knead the dough.
- Give pressure with your hands while kneading so that the dough is soft and non sticky.
- Keep the dough aside for 10-15 minutes.
- After 15 minutes, take a portion of the dough and make ball by rolling it in between your hands.
- Dust the dough in wheat flour on both the sides.
- Carefully roll out the dough to make roti.
- Now add a dollop of ghee on the roti.
- First fold it to a semi circle shape and then to a triangle shape.
- Again dust it with wheat flour and roll out.
- Heat the skillet/tawa and cook the chappathi on both the sides with ghee.
- Brown spots will start appearing on the chappathi. Cook on both the sides and remove it from the tawa.
- Serve it hot with your favourite sabzi.
Notes
We can also use gingelley oil to apply on the roti.