Dal Chapati Recipe - Makes 8

Dal Chapati Recipe

338 calories each


370g (13 oz) atta (whole wheat) flour
1 teaspoon (5ml) salt
250ml (9 fl oz) cold water
250g (9 oz) split red lentils (masoor dal)
200g (7 oz) spinach leaves, finely chopped
2 tablespoons (30ml) vegetable oil
1 medium onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) garam masala
1 teaspoon (5ml) salt
30g (1 oz) butter


Sieve the atta flour into a large mixing bowl, add the salt and mix well
Gradually add the cold water and knead until you have a soft (but not sticky) dough (you may not need to add all of the water and you may need to add a little more if the dough is not soft enough)
Knead the dough for 15 minutes, wrap the dough in plastic kitchen wrap and leave to stand for 2 hours
Put the lentils into a small saucepan (you need one with a lid), add enough water to cover the lentils by 12mm (1/2 inch), bring to the boil, adjust the heat to low, cover and cook for 5 minutes (do not stir)
Add the chopped spinach leaves, mix well and cook until the lentils are soft (about 5 minutes), stirring to check that the ingredients are not sticking and burning (add a little hot water if the ingredients are too dry) and then remove from the heat and set aside
Heat the vegetable oil in a medium heavy-bottomed grying pan over a medium heat
Add the onion and saute until soft (5-10 minutes), turning often
Add the garlic and the cooked lentil mixture and mix well
Sprinkle in the cumin, garam masala and salt and mix well
Bring to the boil, adjust the heat to maintain a gentle boil and boil until all of the liquid has eveporated (5-10 minutes), stirring most of the time
Remove the frying pan from the heat and set aside to cool
Split the dough that you made into 8 equal sized pieces and roll each piece into a ball
Roll a dough ball into a round that is 10cm (4 inches) across (on a clean surface that is lightly dusted with flour), put a tablespoon of the cooked lentils into the middle of the round, fold the dough over so you have a pouch of dough and crimp the edges together so that the dough is sealed around the cooked lentils
Repeat the previous step with each of the dough balls until you have 8 pouches of stuffed dough
Now roll each dough pouch into a round that is 20cm (8 inches) across on a surface that is lightly dusted with flour (take care not to split open the dough to spill the stuffing)
Preheat the oven to 150C (300F) to keep the cooked chapattis warm
While the oven is heating up, melt the butter in a small saucepan over a low heat and remove from the heat once the butter is melted
Heat a large heavy-bottomed frying pan, skillet or tawa over a medium heat
Put one of the dough rounds into the frying pan to cook
When the chapati starts to rise, turn it over, press down on the chapati with a flat spatula or wooden spoon for 30 seconds, turn the chapatti over again, leave for 20 seconds, remove the cooked chapati, smear the chapati with 1/2 teaspoon of butter and put it into the oven to keep warm
Repeat the cooking process for the other chapati rounds
Serve warm

Recipe submitted on 30 July 2017

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