Ingredients

Tomato medium sized —-3

Onion (irulli//pyaz)—medium sized—1/2

Dry red chillies (bydagi variety)-ona menasina kayi//lal mirch—6

Jeera (jeerige//cumin seeds)—1 tablespoon

Garlic pods (belluli//lehsun)—3

Ginger (shunti//adarak)—small piece

Asafoetida (hing//ingu)—1 teaspoon

Wheat flour ( atta//godhi hittu)—2 cup’s heaped

Oil or ghee —1 tablespoon

Salt—to taste

Method

Chop onion and tomatoes.

Take onion,tomatoes,chillies,jeera,garlic,ginger,hing in a mixer grinder jar and blend to smooth paste without adding water.

Take a mixing bowl,add the wheat flour,salt,ghee,and ground paste.

Mix well together and knead to a smooth dough.

Do not add water while kneading.

( you can knead the dough using food processor)

If you feel dough is sticky,then add little more flour ( if needed)

Knead into soft dough ,cover and keep it aside for 10 minutes.

Now knead the dough again and divide into equal parts ( balls)

Now roll the ball into round circles with a rolling pin.

You can dust with wheat flour while rolling.

Heat the tava or skillet on medium flame.

Once’s hot enough transfer the rolled chapathi on tava.

Cook the chapathi on one side brushing with oil and after few minutes flip it.

Cook the other side also brushing with oil.

Cook till you get golden spots on chapattis on medium flame.

When done remove from tava and cook all the chapattis in the same way.

Serve with any curry of your choice,raita,curd,pickle.