
Coconut Cream Chapati with Beans
Yield:
4
Prep Time:
2 hours
Cook Time:
30 minutes
Additional Time:
30 minutes
Total Time:
3 hours
Rich, layered chapatis that will want you craving for more
Ingredients
- 3 cups All Purpose Flour
- 1/4 cup Kentaste Coconut Cream
- 1/2 cup Vegetable Oil
- 1/4 tsp Salt
- 2 cups Water
Instructions
- Heat the water and vegetable oil until boiling. Set aside
- Add the all purpose flour and teaspoon of salt in a large bowl. Pour in the coconut cream (The coconut milk adds a very delicious flavour and aroma to your chapati)
- Whisk in the coconut cream in the flour until the mixture is well combined
- Take the hot water and vegetable oil mixture and pour in little by little into the flour
- Since the water is too hot use a wooden/ metal spoon to mix the mixture. Keep mixing and testing with your hand to find out whether the mixture has cooled enough to handle with your hands
- Once the mixture cools, use your hand to knead the dough
- Once the dough is well kneaded, make a well in the center and pour in some vegetable oil. Continue kneading your chapati dough
- Knead the dough until it is soft but pliable and it starts to come off the sides of the bowl
- Cover your dough with a clean kitchen towel and let it rest for 30 minutes. This gives the dough time to rest and the gluten to become easier to work with
- Pinch the dough and form little dough balls and place them aside
- Spread some flour on the surface and roll out one of the chapati doughs
- Take a tablespoon of vegetable oil and spread on the rolled out dough. Make a slit from the center of the round dough to the end
- Start rolling over the edge of the chapati dough
- Roll all the way to the other end. Until if forms a cone like shape and then tuck the two bottom and top ends into the middle
- You will end up with a smooth round ball. Repeat until all the rolled dough are oiled and rolled into round smooth balls
- Take one of the dough and roll it into a perfectly round shape. Heat a skillet/pan and place one of the circular chapati dough on it. Let it cook for a few minutes until slight bubbles form at the top
- Flip the chapati so that the second side cooks slightly as well
- Spread a tablespoon of vegetable oil on the first side of the chapati and flip it over
- Spread vegetable oil on the second side, flip it and let it cook until brown patches form at the top
- Remove from the heat and place on a plate and cover with a kitchen towel/paper to keep warm as you finish the rest of the chapati
- For the beans: Put in a sauce pan and warm through. Add spices and salt to your taste
- Enjoy!