It is very nutritious; rich in carbohydrates, proteins and fiber; especially good for diabetic people.
- 3 cups whole-wheat flour
- 1 cup black gram flour
- 2 tbsp wheat bran
- 1 tsp salt
- Warm water to knead flour
- Mix wheat flour, gram flour, wheat bran and salt. Knead into soft and smooth dough by adding warm water. Cover with moist cloth and keep aside for at least 1 hour. Right before rolling out, punch the dough and knead again without any more water.
- Divide the dough into equal size small balls. Dip each one into dry wheat flour, and roll out into thin, 6" circles.
- Place a flat, griddle on the stove at medium-high heat. When hot, place a rolled-out chapati ‘right side’ down on the griddle. The ‘right side’ is the one facing you when you roll it. When bubbles are visible, turn over and cook until tiny brown spots appear on the side facing the griddle.
- If you have a gas stove, hold the chapati with a pair of tongs, and place it directly over the burner flame for a few seconds, with ‘right side’ facing down, until the chapati puffs up. Turn and repeat on the other side.
- If you have an electric stove, keep the chapati on the griddle. With a towel press gently all around the chapati. Flip the chapati and press gently around the other side. This procedure should make the chapati puff up.
- Remove the chapati from the heat, and butter with ghee on the ‘right side’.Serve hot with curry and dal of your choice.
Do You Know?
Bran is often produced as a byproduct of milling in the production of refined grains.
It is the hard outer layer of grain and consists of combined aleurone (the term is used for the outermost cell layer of the seed coat which is rich in protein ) and pericarp(outer fruit layer).
When bran is removed from grains(rice, wheat etc), they lose a portion of their nutritional value. Bran is particularly rich in dietary fiber and omegas and contains significant quantitities of starch, protein, vitamins and dietary minerals.