Chapati
Healthy, because
Even smarter
Nutritional values
Corn and wheat flour make the flat cakes very nutritious, so they are a good satiating accompaniment to Indian dishes. The corn cakes are baked in ghee, which is considered a rejuvenating food in Ayurvedic cuisine. Ghee is made from butter and the vegan alternative Vanaspati also provides monounsaturated and polyunsaturated fats, which are beneficial for our cardiovascular system.
Serve the chapati bread with Indian dishes such as curry-lentil dal, fish curry or vegetable curry. Traditionally, Indian breads are made with Atta, a wholemeal wheat flour made from durum wheat. In well-assorted food markets you can also get this flour and can replace wheat and corn flour.
(Percentage of daily recommendation)
| Calorie | 112 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.8 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 3 μg | (1 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 47 mg | (1 %) | ||
| Calcium | 2 mg | (0 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 0 g |
Ingredients
- Ingredients
- 400 grams Pastry flour (type 1050)
- Pastry flour (for dusting)
- 2 Tbsps soft Ghee (or substitute with butter)
- 1 tsp salt
Preparation steps
Place the flour in a bowl. Add the ghee, salt and 225 ml (approximately 1 cup) of water, and stir until the ingredients are combined. Knead for a few minutes until a soft dough is formed. Shape the dough into a ball, cover and rest for 20 minutes.
Divide the dough into 15 equal-sized pieces and shape into balls on a lightly floured surface. Flatten the balls to 1-2 mm (approximately 1/16 inch) thick.
Heat a skillet on the stove. Add the dough in batches and cook until light brown, about 1 minute per side.
Remove and cover to keep warm while cooking the remaining dough. Serve immediately.
