Goan Ghee Chapati Recipe
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5
Goan Ghee Chapati Recipe
Description
The Goan Ghee Chapati dough is made from whole wheat flour combined with salt, cooking oil, and water to a harder consistency than typical chapati dough. After resting, the dough is rolled out, spread with ghee, folded multiple times to create layers, and rolled out again into a square shape. Cooking on a preheated flat pan, the chapati is briefly cooked on each side with ghee brushed multiple times to encourage partial puffing and a golden, speckled crust.
The result is a chapati with a slightly firmer bite and a rich buttery flavor from the ghee layers, evidenced by browned "cow freckles" on the surface. This traditional preparation is common in Goan cuisine and differs from soft roti by its layered texture and ghee content.
These chapatis are best enjoyed warm, ideally stored in specially designed boxes that keep them soft for hours, making them practical for taking to work or eating with curries and other Indian dishes throughout the day.
Per the notes, the characteristic browning marks and slightly firmer dough are normal and part of the authentic experience. The use of ghee both inside the dough and on the cooking surface is essential for the distinct texture and flavor. Storage in chapati containers helps maintain softness when transporting or saving leftovers.
Ingredients
- 2 ¼ cup whole wheat flour or regular whole wheat flour, Indian
- pinch salt
- 1 Tablespoon neutral cooking oil generic cooking oil
- ½ cup water make sure to slowly add the water to the dough to adjust the amount of liquid needed
- clarified butter aka Clarified Butter
Instructions
- Start by mixing the Flour and the salt well, make a well and add the oil and water. Mix and work out the dough on a board. It should never be soft but rather harder! Let it rest covered with some flour. Best is over night or at least 30 minutes.
- Take some dough into your hand and form it into a ball.
- Roll that ball out with little flour so that it doesn't stick and spread some ghee on the surface of the dough.
- Fold the dough top and bottom in.
- Fold it into a parcel.
- Roll the dough "Parcel" out again. The shape will be square.
- Dust it a bit so that the flour won't burn while cooking and add the raw rolled out dough to the preheated flat pan. Cook 1 side first for 10 seconds over high heat, then the other side.
- Turn around and this time spread little ghee onto the surface. Turn it again and spread on that side some ghee too. The chapati will blow up a bit but not that much as it does when cooked without ghee.
- Best enjoyed still warm.
Notes
- Expect some darkened spots on the chapati surface; these "cow freckles" indicate proper cooking.
- Ghee layering during preparation gives this chapati its distinctive flavor and texture.
- Freshly cooked chapatis can be stored in special chapati containers to keep them soft throughout the day.
- In Goa and India broadly, chapatis are often taken to work in metal boxes to accompany meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5chapatis
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 82g | |
| Calories | 208kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Sodium | 2mg | 0% |
| Potassium | 196mg | 4% |
| Fiber | 5g | 20% |
| Calcium | 18mg | 2% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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