Chapaties

Ingredients

• Mix flour (wheaten)
• water
• a little salt
• Butter or ghee may be added to taste.

Method

1. 1

   Mix flour and water with salt into a stiff dough, kneading it well.

2. 2

   Roll the dough very thin, smear on both sides with ghee or butter, and bake in a flat pan on a moderate fire.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 17. The excerpt below is the record exactly as published.

water. After several boils, throw in a handful of bay or mint leaves ; give one more boil, allow to cool, and, before it congeals, pour it into wide-mouthed bottles or jars, cork down, and keep dry. How to Make Tamarind Water.— Take, say, a teacupful of the dry or preserved fruit, put it into a bowl, and pour over it a large breakfast cupful of boiling water ; break up the tamarind with a wooden spoon, and allow it to soak for five minutes. Now with your fingers mash the fruit well, pass the mixture through a coarse cloth, and use the juice. This quantity is about enough for a family curry or mulligatawny. If you have the preserved tamarind, to avoid over sweetness wash away the syrup, and scrape the fruit a little before immersing it in the hot water. How to Extraot the Milk from a Coooannt.— Break the nut. — shell and all — into halves, and, with your scraper, serape out the contents, stopping just short of the rind. Place the scrajDings into a bowl, and pour on boiling watei' sufficient to cover the mass. After letting it stand for five minutes, work it well with your fingers, and, when the water assumes the appearance and consistency of rich milk, take up “ fistfuls ” of the scrapings, squeeze well, ami l)ut aside; then strain the milk through a coarse clotli. If E 42 ANGLO-INDIAN COOKERY. you want it to be very rich let it stand for a couple of hours, when you will find the pure cocoanut milk at the top and the water beneath. Some mabe a second “ brew,” ]30uring more water over the recovered husk, but there is no strength in it, at least none to be appreciated. How to Make Madras “Apums” or Hoppers— I have never tried these in this country ; an important ingredient, viz., fresh cocoanut “ toddy, ’ being an impossibility. However, yeast, they say, is a good substitute, so with it the attempt may be made. Take, then, a pound of any rice, four cocoanuts, an ounce of white salt, and a teacupful of yeast, which, I presume, is stronger in its action than “ toddy.” Eediice the rice, half to very fine and the other half to coarse flour ; put this last in a pan, pour two teacups of hot water, and set aside for ten minutes ; then stir in the fine rice flour, half the yeast, and the salt ; sprinkle a little wheaten flour on the top. Having done all this in the evening, cover the pan containing the mixtui’e and set by for the night. Early in the morning milk the four cocoanuts, stir into the mixture, and j)our half a teacupftil at a time on a flat ]>an containing a little butter, and standing on a clear but low fire ; cover the pan with another one containing hot embers, and let cook for three minutes. The alx)ve quantities should make a dozen cakes. How to Make Madras “Apums ” or Hoppers. (Another Way ,) — These cakes make such delicious eating, especially tor “chota hazri,” or early breakfast, that I am induced to give another recipe, which, however, is not mine. “Wash ami clean a pound of rice very nicely, and lay it ujjon a MISCELLANEO US. 48 cloth in the smi ; when qnite diy pound it to a fine hour ; then put it in a pan and mix it to a paste with sweet ‘ toddy ’ or yeast, letting it remain for at least twelve hours, or all the night. Next morning take two cocoanuts, scrajje the ins des, and squeeze the juice into the rice paste, mixing well ; then place an iron or earthen pan on a rather slow fire, rub the inside of the pan with “ ghee ” or butter, and put as much as you please of the mixture in it ; cover it over with a similar pan, and place some embers on the top. In a sliort while it will be baked, which can only be known by lifting the toj) ; if not done enough let it remain a little longer, but do not turn it. To make the variety called Egg Hoppers, the yolks of three eggs and a tablespoonful of moist sugar, mixed with the “ toddy,” or yeast, is added to the rice flour. This makes the cakes yellow and sweet. The addition of a few cake sc'eds sprinkled over each, as it cooks, is an improvement. How to Make “ Clmpaties.” — Mix flour (wheaten) and water with a little salt into a stilf dough, kneading it well. Butter or “ ghee ” may be added to tas

Cook this with the app: pantry check, scaling, and the assistant.