Onion and Coriander Chapatis

Onion Chapatis

Serves 4-6 

These delicious onion chapatis are easy to make and a perfect addition to any Indian meal. You’ll get eight from this recipe—fragrant, buttery, and full of flavor with pops of cumin and coriander in every bite.

Ingredients:

• ¼ red onion, diced
• 2 tablespoons chopped coriander (stalks and leaves)
• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• ¼ teaspoon salt
• 200 g wholemeal flour
• 150 g water
• 60 g softened butter (almost melted)

Instructions:

Step 1: Prepare the Dough

• Lightly crush the coriander and cumin seeds in a pestle and mortar. Leave some larger pieces to give little bursts of flavor when you eat the chapatis.
• In a bowl, combine the diced onion, chopped coriander, crushed seeds, salt, flour, and softened butter. Mix with a fork to distribute everything evenly.
• Slowly add the water, starting with half. Stir with your hands to bring the dough together, then add the rest of the water.

Step 2: Rest the Dough

• There’s no need to knead! Just ensure everything is well combined.
• Cover the dough with a tea towel and let it rest for at least 30 minutes (for the best results, rest it for 2 hours). This helps the dough hydrate fully.

Step 3: Roll Out the Chapatis

• Lightly oil your work surface to prevent sticking. Rub a bit of oil onto the dough as well.
• Place a piece of cling film over the dough, oil it slightly, and use a rolling pin to roll out each chapati. Aim for an even, thin circle.

Step 4: Cook the Chapatis

• Heat a pan on low to medium heat. Cook each chapati for 3 minutes on each side.
• Toward the end of cooking, add a small piece of butter to the pan for extra flavor.

These onion chapatis are fragrant, buttery, and a wonderful side for curries, stews, or any Indian-inspired dish.

Enjoy, Del x