(For all ingredients, please use organic versions if available)
500 grams semolina flour
250 grams tofu
½ cup coriander leaves
3–4 green chilies
½ liter water
2–3 tablespoons oil
- Take 4 cups of semolina flour and then pour about 4 cups of water. Mix.
- Leave it as it is for about 1½ hours so that it becomes like a paste.
- This is called the outer roll.
- For the stuffing, chop the onion, and then fry them in a pan with pre-heated oil.
- Boil the tofu for about 3-5 minutes so it becomes soft and then mash the tofu.
- Fry the onion until they all golden brown and become a little soft.
- Add in the mashed tofu.
- Add in some chopped chili to the tofu according to taste.
- Put ½ tablespoon of salt. Mixed.
- After 1½ hour, heat the pan until it becomes very hot and then put a little bit of oil so that the paste won’t stick to the pan.
- Spread the oil for the surface, and then lower the flame a little bit.
- Put the paste in the center, then pull across the surface evenly. Make it as thin as possible.
- Let it heat for some time.
- Put a little bit of oil on the outer surface, and then turn it for the other side.
- Cook until both sides are golden brown.
- After both sides are golden brown, put the filling just a little bit.
- Fold the chappati to make it a roll.
- Serve it with potato pickle or salads.