Cardamom chapati. Description: "Chapati & Karak", the Middle East's and Qatar's acclaimed café restaurant, branched out of Katara Cultural Village, in Doha, to the I got the soft cheese chapati and the cardamom karak. KAK Vegetables – Chapati, Cardamom & Cashew Nut from Alappuzha, Kerala, India. I used leftover chapati in this ladoo and i toasted them in a dry pan till crispy.
Cardamom is one of the most expensive spices in the world. There are two types and you can use it in seed form, ground, or even use the whole pods. Cardamom-ul este unul dintre parfumurile de marcă din bucătăriile orientale. You can cook Cardamom chapati using 6 ingredients and 31 steps. Here is how you cook that.
Ingredients of Cardamom chapati
- It’s 650 g of All purpose white flour or chapati flour.
- It’s 5 teaspoons of sugar.
- Prepare 2 1/2 teaspoons of salt.
- Prepare 15 of cardamom pods.
- Prepare of Warm water.
- You need of Vegetable oil.
Cardamom-ul îşi face simţită prezenţa specială în curry-urile indiene, în reţete malaeziene şi chiar chinezeşti. Cardamom is well known as a spice used in Indian cooking, and is one of the primary constituents of Cardamom is considered one of the most valuable spices in the world due to its rich aroma and. Learn more about Cardamom uses, effectiveness, possible side effects, interactions, dosage, user ratings and products that contain Cardamom. I always have leftover chapati after mealtime and it becomes dry over time.
Cardamom chapati step by step
- You will need a mixing bowl, wooden spoon, frying pan, pastry brush or tablespoon, small bowl for the oil, pestle and mortar, plate or hotpot for your cooked chapati, kitchen paper towel or serviettes, grease proof paper, cling film, tray, clean kitchen towel..
- Peel cardamom pods and remove the black seeds.
- Place the cardamom seeds in your pestle and grind them. Don't make them super fine. Alternatively you could use 1/2 teaspoon cardamom powder but nothing compares to the pestle and mortar one..
- In your mixing bowl put all the flour, sugar, salt and the crushed cardamom and mix well together..
- With your warm water next to you, slowly start adding it to the flour mix while using a wooden spoon to mix. Mix using the wooden spoon up to the point you can't any more, then it's time to switch to using your hands. Keep adding the water a little at a time while kneading with your hand until the dough has come together.
- Once your dough has come together and looks something like this, it's time to move the dough to a floured work surface. Don't put too much flour. Just use as needed to prevent the dough from sticking to the work surface..
- Keep kneading the dough until it looks something like this. It should take you about 10 minutes. The dough will be soft and not sticky any more..
- Lightly grease your mixing bowl with some oil. Put a little oil in the palm of your hand and coat your dough with it. Place the dough into the greased mixing bowl and cover with cling film and leave to rest for 1 hour..
- After 1 hour your dough will be soft and stretchy and ready for the next step..
- Remove the dough from the bowl and place it on your "un-floured" work surface. The oil coating from the bowl and dough is sufficient at this point. Using your hands, form the dough into a log shape, then divide it into 12 equal portions..
- Roll the 12 portions into round balls and cover with a damp tea towel/dish cloth..
- Very lighly dust the work surface and rolling pin. Take one ball and roll it out into a circle. Pour some oil in a small bowl and use the pastry brush to brush some oil onto the rolled out circle.
- Start rolling the circle from one end to the other ensuring you roll tight while pulling back gently.
- You now want to stretch and make longer by rolling it back and forth on the work surface.
- Using one end, start coiling the lengthened dough.
- When you get to the other end, tuck in the tip into the centre of the coiled dough..
- It should look like this.
- Put the ready coil onto a lightly floured tray and cover with cling film to ensure it doesn't dry out. Repeat the process with the rest of the balls.
- Once you are done with all 12 balls, cover them with cling film and leave to rest for 1 hour or minimum 30 minutes..
- After 1 hour, you are ready to cook your chapati. Prepare your work surface. You should have your flour for dusting, rolling pin, and the tray of chapatis. Switch on your cooker burner to medium. The flame or heat should not be too high (chapati will burn) or too low (the chapati will dry out and become hard). Place the frying pan onto the flame and let it heat up..
- As the pan is heating, dust the work surface with a little flour, take one chapati coil and roll it out into a circle..
- To check if the pan is ready, sprinkle a little water with your fingers. The water drops should dance around the pan and quickly dry up..
- Place your rolled out circle on to the pan and let it cook for about a minute or so..
- Using a tablespoon, check to see if it has turned a nice golden brown. Once it has it is time to turn it over to the other side.
- Once you turn it over, take your oil and pastry brush (spoon) and brush some oil on the cooked side. By the time you are done doing that it will be time to turn it over to the 2nd cooked side..
- When you brush oil you will start seeing the chapati swelling with air pockets. This is a good sign. It's a sign of nice layers on the inside..
- Repeat the oil brushing on the second side as the 1st side (which is now oiled) finishes cooking. Repeat the same thing (i.e. finishing the cooking process with the oiled chapati) on the 2nd side.
- Once both sides have been oiled and cooked a second time, remove the chapati and place it on a plate that has been lined with grease proof paper..
- Cover the cooked chapati with a tea towel/dish cloth. Carefully wipe the oil off the frying pan with kitchen paper towel or serviette and repeat the rolling and cooking process with the remaining chapatis. Remember to wipe off the oil each time you are done cooking a chapati, before cooking the next one..
- Once you are done cooking all your chapatis, serve immediately with an accompaniment of your choice. You can roll the chapatis and cut in half or serve them whole. Chapatis are best eaten immediately but can still be enjoyed later as a snack or for breakfast..
- Remember the air pockets that were puffing up as you cooked your chapati? This is the result. Beautiful, peelable layers..
Its a wonderful way to give life to dry chapatis. This mixed vegetable kurma/veg kurma is a great side dish for chapati, parotta and poori. It is easy to prepare and tastes delicious. This kurma is very popular in South Indian hotels and is usually served. Finally it is flavored with cardamom powder, garnished with ghee fried dry fruits.