Hand made Chapatis are not difficult to make. Here’s my notes on using sweet potato in the recipe. Long ago and far away I learned to make chapatis. This is my attempt to get the knack back. Please excuse any omissions on my part. There are so many recipes for chapati making.
Sweet Potato Chapati recipe
This recipe is for one large 9 inch chapati
2/3 cup of flour
2-1/2 heaping tablespoons of cooked sweet potato
Put the white flour in a bowl then add the sweet potato. Mix together. Kneed it into a soft, pliable dough for 5 minutes. Add flour a little at at time, if it feels too sticky. But too much will make it dry. Make it into a ball. Let rest 10 minutes. Organize ingredients to put into the chapati.
What I had on hand: Grated Romano cheese, refried beans, Chicken oregano sausage, Salad greens
I cooked the chicken sausage in water and cut it into small rounds. Heated the refried beans.
While the sausage was cooking, I prepared a lightly floured surface then patted the dough out and took my rolling pin and carefully rolled out the chapati to about 1/8 inch thickness. (3.7 mm)
NEXT Step: Heated the 10 inch cast iron frying pan for a minute. Plopped the chapati on the heated pan. Then watched as the dough cooked. Recommended time is 30 seconds a side, but I let it go longer as the sweet potato made it denser. Flip to the other side to finish.
When the chapati was ready, I grated the Romano Cheese on it and topped that with the heated refried beans sausage and salad greens and some hot sauce. Rolled it up and ate it. The soft texture of the chapati and the sweetness of the yam added to the flavors of the filling.
I crossed a few countries’ borders with this one – Italy, Mexico, Germany and India. The chapati is so adaptable. It had a nice golden color too.
Chapatis are made with whole wheat flour or half white flour and half wheat flour. Salt is added and potatoes or sweet potato can be added. I didn’t add salt. Click the link for a simple recipe for making a batch of chapatis.
Many years ago, I learned to make chapatis from my friend Devi Singh, whom I met in language school in the Netherlands. She was a really sweet woman and had to walk behind her husband in public. I met her one day while walking to school. Her traditional clothes were beautiful. We walked and chatted together on the way. Then I asked her if she was allowed to walk to school alone, then she pointed out her husband who was about six feet or two meters ahead.
When I told her how I would like to learn to make some Indian food, she invited me to their home. Devi taught me two ways of chapati making. The second way was to add mashed potatoes into the dough. Then she taught me a simple vegetarian dish with onions and tomatoes as the base.
In those days, it was great fun to learn new recipes from the women at language school, who were from all over the world. We shared experiences and food. My life was truly enriched by these many women.
To this day, I still feel fortunate; to have so many kind woman and their families share their food traditions. This blog lets me to continue sharing the culture of foods.
Second try to make a chapati dinner.
Veggie mixture precooked, fresh avocado, onions, light feta cheese humus with Kalamata olives were used. Another food boundary-crossed mix of what I had on hand. Add hot sauce and it’s a meal.
Thanks for stopping by my kitchen.
Have a good weekend!
I’ll be sharing this recipe for chapati at Fiesta Friday #248