DIETITIAN GEETU
RAMAYANA’S DIET CLINIC
*117* Almond milk pulp chapati
Ingredients
1 cup whole wheat flour (atta)1/2 cup leftover almond milk pulp (drained well)1/2 teaspoon salt1 teaspoon oil or ghee (optional, for softening the dough)Warm water (as needed)
Instructions Mix dry ingredients: Combine the whole wheat flour and salt in a large mixing bowl.
Incorporate almond pulp: Add the damp almond pulp to the flour. Rub the pulp into the flour using your fingers until evenly distributed.
Knead the dough: Slowly add warm water in small amounts. Knead firmly for 5 to 7 minutes until you get a smooth, pliable dough. Add a small teaspoon of oil or ghee near the end.
Rest the dough: Cover the dough with a damp cloth and let it rest for 15 to 20 minutes.
Roll the chapatis: Divide the dough into equal small balls. Dust a working surface with dry flour and roll out each ball into a thin, round flatbread using a rolling pin.
Cook on a tawa: Heat a flat iron griddle (tawa) over medium-high heat. Place the rolled chapati on the hot tawa.
Flip and roast: Cook until tiny bubbles appear on the surface (about 1 minute), then flip it over. Cook the other side for another minute, pressing gently with a clean cloth or spatula until light brown spots appear.
