Breads · Rotiyoun
Chapri / Garay Chokay ji Roti
Red rice flour flatbread
A flat, double-layered bread rolled from a dough of mostly red rice flour with a little whole wheat flour, the two layers stuck together with ghee, then cooked on a tawa (griddle) and brushed with ghee.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
Main ingredients (dough)
For cooking and rolling
Method
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Combine the red rice flour and whole wheat flour in a paat (bowl). Add water gradually and knead to a semi-soft dough. Cover with a damp cloth and rest it for .
Divide the dough into 12 equal portions and flatten each gently with your palm.
Smear 6 of the portions with a little ghee. Set the other 6 on top of them, then press and flatten each pair into one double-layered portion — 6 in all.
Dust the chaklo (rolling board) lightly with whole wheat flour and roll each portion into a flat disc, using as little flour as you can.
Heat a tawa on a medium flame. Cook each chapri until brown spots appear, flip it and cook the other side, then take it off and brush lightly with ghee.
Fold the chapri in half, add extra ghee if you like, and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Tip: use minimal dusting flour while rolling — too much flour makes the chapri dry and spoils its soft texture.
Serve with
Hot, as a wholesome alternative to phulko, with vegetable dishes; traditionally eaten at both lunch and dinner.
Recipes mentioned here
Nutrition
EstimatedPer flatbread
220 kcal
- Protein
- 5 g
- Carbohydrate
- 48 g
- Fat
- 2 g
The recipe makes 6 double-layered flatbreads.
Whole recipe
1,340 kcal
- Protein
- 32 g
- Carbohydrate
- 285 g
- Fat
- 9 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Storage: "best fresh; the dough can be made ahead and refrigerated for a few hours." Then a separate note labelled "Did you know?": "chapri is a distinctive bread of Bhatia cuisine that uses red rice flour as a nutritious alternative to the wheat-based breads common elsewhere."
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos