When I went to India I saw the muligrain atta that Pillsbury has introduced recently. I checked here in the Indian grocery stores, but they didn’t have it available. It has always been on the back of my mind, to try and recreate this multigrain chapati. And, I came across this recipe in the book ‘1000 Indian Recipes’ by Neelam Batra. I decided to try it and got all the different kinds of flour needed.
2/3 cup whole wheat flour
2/3 cup oat flour
2/3 cup soy flour
2/3 cup fine grain semolina
1/2 cup ground flax seeds
2 tbsp dried fenugreek leaves
1 tsp ground carom seeds
1/2 tsp salt
1/2 tsp ground black pepper
2 cups finely chopped greens such as spinach(I didn’t use this)
1 – 1 1/2 cups nonfat yogurt, whisked
2 tsp oil
In a large bowl, mix together all the ingredients except the yogurt and the oil. Then add the yogurt and oil and water if needed to make a dough. (I only needed the yogurt, I did’nt add any water.) Knead it well until it gathers into a ball. Smear the oil over and let it rest for 1 -4 hours.
Divide the dough into small balls and roll it into a circle. This dough is a little bit harder to roll than a regular chapati, but it is not unrollable. You would have to put some muscle into it. :)Heat a tawa over medium heat and cook it on both sides like you would for a normal chapati. Smear the tops with ghee. (My husband said this nullifies the health benefit of the multigrain.) But I guess its worth it. Let the made chapatis rest for a while covered in foil, or in a hot-pack. It tends to soften it a bit.
Note: If you are looking for the different types of flour, you have two options: Bob’s red mill sells most of these flours. But you can find it in the bulk bin of your grocery store too. I got the flax seeds from the bulk bin and ground them into a powder using the mixie. The oat flour I made by grinding oats and sifting them. The stuff that is left from the sifting, I used it as cereal for the morning. But, you could buy oat flour from Bob’s red mill too. Soy flour and semolina are from the bulk bins.
Verdict: It tasted a bit chewier than regular chapati, but not tough. It still was a soft chapati. The ajwain, kasoori methi and yogurt gave a very unique tasting flavor to the chapatis. Very tasty and also very healthy. 🙂 If you are eating rotis/chapatis most of the time, it is good to vary them a little bit like this.Pin It