Chapathi with Mint Chutney

Ingredients(for 2 chapathis with 2 tablespoons mint chutney)

• 1 cup Whole wheat flour (atta) (gehun ka atta)
• 1/3 cup Water (as needed for dough)
• 1/2 tsp Salt (namak)
• 1 tsp Oil (use cold-pressed if possible)
• 1 cup Fresh mint leaves (pudina patta)
• 1/2 cup Fresh coriander leaves (dhaniya)
• 1 Green chilli (hari mirch, adjust to taste)
• 1/2 inch Ginger (adrak, peeled)
• 1 tbsp Lemon juice (nimbu ras)
• 1 tbsp Roasted chana dal (for body, optional) - optional
• 1/4 tsp Salt for chutney (namak)

Instructions

1. 1

   In a large bowl, combine whole wheat flour (atta) and salt. Gradually add water and knead into a soft, smooth dough. Drizzle a little oil and cover. Rest for 10 minutes.

   10 minutes

   Kneading well ensures soft and puffed chapathis.

2. 2

   Divide the dough into 4 equal balls. Dust with dry flour and roll each ball with a rolling pin to form thin, even circles (about 6 inches in diameter).

   5 minutes

   Rotate the dough as you roll for even thickness.

3. 3

   Heat a tawa (griddle) on medium-high. Place a rolled chapathi on the hot tawa. Cook for 30 seconds, flip, cook the other side, and lightly press the edges with a cloth or spatula until brown spots appear.

   8 minutes

   Do not overcook to keep chapathis soft.

4. 4

   Brush with a few drops of oil if desired. Stack cooked chapathis in a container lined with a clean kitchen towel to retain softness.

   2 minutes

   Covering chapathis keeps them moist and warm.