Chapati is s soft India flatbread made from wheat dough. Today I am sharing my mom’s special Ghadichi Chapati which is a different type of chapati made by following a slightly different technique than the regular chapati. Ghadi’ means ‘fold’, and so ‘ghadichi chapati’ means folded roti or Chapati
This technique is similar to that of making parathas, with the exception that parathas are thicker while poli is thinner. The folds in the chapati are revealed as ‘padar’ (layers-for lack of a better word), once it puffs up and cooks. So more layers mean better chapati
I love the regular phulkas too but this is something very special as there are so many memories attached to this dish. I remember mom making these fresh for me after I used to return from school. That time i cribbed but now i miss them so much
Recently mom was visiting and she made these fresh for me everyday. I made sure I capture her recipe so that I can make it myself and also share with you guys. So here is the video recipe
Wheat Flour (Sujata Ata) 1 1/2 cups
Water to knead the dough
A little salt
Knead the dough as you would for a regular roti/chapati by hand or in the food processor.
The dough should be soft and a little elastic. Once the dough is ready, cover it and let it sit for at least 30 minutes. Once you are ready to make the poli, apply a few drops of oil to the dough and knead it again.
Before you start rolling out your poli, make sure that you start heating the tava (griddle). It should be neither too hot nor too cold.
Take a small ball of dough. Roll it out
The next step is to apply 1-2 drops of oil on the rolled out poli, and then to fold it into half to form a semicircle
Apply a drop or two of oil on the surface again and then fold it.Now, apply a little flour
Start rolling out the Chapati
To ensure that the poli is round, roll on the edges and keep turning the poli frequently.
Now keep rolling the poli on the edges, turning it as you roll, to increase its diameter. Avoid rolling too much at the center of the poli, otherwise it will become too thin at the center and will turn out like a papad. The trick is to keep it thick in the middle and thin at the edges. Apply some flour if it starts sticking to the polpat (platform).
Transfer the poli onto the tava and cook. Keep flipping to cook on both sides.
Pressing with the end of the rolling pin sometimes helps the poli to puff up
your poli is ready !
Enjoy poli with your fav bhaji 🙂
Text for the recipe is adapted from Bhatukli
Serving plate is the one which was gifted by my parents when they visited us last month