🫓 Chapatis & Rotis
Touch of Butter Chapati (Hath La Ke)
A family favourite known as "Hath La Ke" — meaning a touch of the hand. A plain chapati with just a light touch of butter, simple yet full of love and tradition. i love to have it with the mint and coriander chutney, from the chutneys section.
Ingredients
- 60g amaranth flour
- 30g barnyard millet flour
- 30g Indian water chestnut flour (singhara)
- 1/4 tsp xanthan gum
- Water (as needed to form dough)
- Pinch of salt
- A small amount of butter (just a touch)
Method
- 1
Add flour mixture and a pinch of salt to a mixing bowl.
- 2
Gradually add water and knead into a soft, smooth dough.
- 3
Divide the dough into small equal-sized balls.
- 4
Dust a surface with flour mixture and roll each ball into a thin round circle.
- 5
Heat a flat pan (tawa) on medium-high heat.
- 6
Place the rolled chapati on the hot tawa. Cook for about 1 minute until small bubbles start to appear. You won't always get the bubbles.
- 7
Flip the chapati and cook the other side for another minute.
- 8
Remove from the tawa. Take just a tiny bit of butter on your fingertip and lightly touch it to the surface of the hot chapati — that's the "Hath La Ke" (touch of the hand).
- 9
The warmth of the chapati melts the butter instantly, giving it a subtle richness without being heavy.
- 10
Serve hot. This chapati is perfect for children and those who prefer a lighter option.