சப்பாத்தி குருமா

Ingredients

• 2 cups Whole Wheat Flour
• 2 cups Mixed Vegetables
• 1/2 cup Coconut Paste
• 1 Onion
• 1 Tomato
• 1 tbsp Kurma Powder
• 10 Cashews
• as needed Oil/Ghee

Instructions

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   Step 1: **Prepare the Chapati Dough:** In a large bowl, combine 2 cups of whole wheat flour with ½ teaspoon of salt. Gradually add warm water (about ¾ cup), kneading continuously to form a soft, pliable dough. The dough should be smooth and not sticky. Add a teaspoon of oil and knead it in for a minute.

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   Step 2: **Rest the Dough:** Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the gluten to relax, resulting in softer chapatis.

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   Step 3: **Prepare the Kurma Base:** Heat 2 tablespoons of gingelly (sesame) oil in a heavy-bottomed kadai or pan over medium heat. Add 10 cashews and fry until golden brown. Remove and set aside for garnish. Add 1 teaspoon of mustard seeds. When they splutter, add 1 finely chopped onion and sauté until translucent and lightly golden, about 5-7 minutes.

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   Step 4: **Add Aromatics and Tomatoes:** Add 1 teaspoon of ginger-garlic paste and sauté for another minute until fragrant. Add 1 finely chopped tomato and cook until softened, about 3-5 minutes, stirring occasionally.

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   Step 5: **Incorporate the Vegetables:** Add 2 cups of mixed vegetables (carrots, potatoes, beans, peas, cauliflower are good choices). Sauté the vegetables for 5-7 minutes, stirring occasionally, until they are slightly softened.

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   Step 6: **Add Water and Simmer:** Add 2 cups of water to the pan, bring to a boil, then reduce heat to low, cover, and simmer for 10-15 minutes, or until the vegetables are almost cooked through.

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   Step 7: **Prepare the Coconut Paste:** If using store-bought coconut paste, ensure it is smooth and fresh. For homemade, grind ½ cup of grated coconut with 2-3 green chilies (optional) and a small piece of ginger to a smooth paste using a little water.

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   Step 8: **Add Coconut Paste and Kurma Powder:** Stir in ½ cup of coconut paste and 1 tablespoon of kurma powder (store-bought or homemade). Mix well and simmer for another 5-7 minutes, stirring frequently, until the kurma thickens to your desired consistency. Adjust salt to taste.

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   Step 9: **Shape the Chapatis:** Divide the rested dough into 10-12 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll each ball into a thin circle, about 6-7 inches in diameter.

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    Step 10: **Cook the Chapatis:** Heat a tawa (flat griddle) over medium-high heat. Place a rolled chapati on the hot tawa. Cook for about 30-45 seconds on each side, or until small bubbles start to appear. Flip the chapati and cook for another 30 seconds.

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    Step 11: **Puff Up the Chapatis:** Using tongs, carefully lift the chapati and place it directly over an open flame (gas stove) for a few seconds on each side. This will cause the chapati to puff up. Alternatively, press the chapati gently with a clean cloth on the tawa to encourage it to puff.

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    Step 12: **Finish and Serve:** Brush each cooked chapati with a little ghee or butter for added flavor and softness. Serve the hot chapatis immediately with the prepared kurma, garnished with the fried cashews and fresh cilantro.

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    Step 13: Optional - Tempering (Tadka): In a separate small pan, heat 1 tsp ghee. Add 1/4 tsp mustard seeds, 1/4 tsp urad dal, a pinch of asafoetida (hing), and a dried red chili broken into pieces. Once the mustard seeds splutter and the dal turns golden brown, pour this tempering over the kurma for added flavor and aroma.

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    --- Chef Tips ---

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    Pro tip: For extra soft chapatis, use lukewarm water to knead the dough and add a tablespoon of yogurt to the dough. The yogurt tenderizes the gluten.

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    Pro tip: To prevent the chapatis from drying out, stack them on top of each other in a covered container or wrap them in a clean kitchen towel immediately after cooking.

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    Pro tip: Adjust the amount of kurma powder according to your spice preference. Start with 1 tablespoon and add more if needed.

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    Pro tip: For a richer kurma, add a tablespoon of cashew paste (ground cashews with a little water) along with the coconut paste.

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    Pro tip: Don't overcook the vegetables in the kurma; they should retain a slight bite. This adds texture to the dish.

History

While chapati originates from North India, its adoption into Tamil cuisine is relatively recent, gaining popularity over the last few decades. Kurma, however, has deep roots in Tamil Nadu, with regional variations found across the state. This combination reflects the evolving culinary landscape of Tamil Nadu, where inter-regional and inter-state influences create exciting new dishes.

Why It’s Loved

Tamil people love Chapati Kurma for its balance of flavors and textures. The soft, slightly chewy chapati provides a comforting base for the rich, flavorful kurma. It's a satisfying and relatively healthy meal that appeals to both young and old, making it a popular choice for family dinners.