Indian Kitchen BasicsHow to make Chapati dough in mixie

How to make Chapati dough in mixie

How to make chapati dough in mixie | Easy chapati dough in 2 minutes – Learn how to make roti dough in a normal mixie and how to make soft chapatis. Recipe with full video and step-by-step pictures.

We usually knead the dough for chapati with our hands. In this method, we are kneading the dough in a mixie jar. We are not using any fancy mixie jar | food processor or stand mixer to make the chapati dough. I have used the grinder attachment and the mixie attachments to make chapati dough. But ever since I learned this method, I always do this way only.

I have seen some old people, who find it very difficult to knead the dough as their hands do have the strength for that. Also, some people, find it not so comfortable in kneading the dough, as it will spoil their manicure. This method will be very easy for all and you can make the dough in just 2 minutes using the mixie jar.

I posted the soft phulka recipe in Jeyashri’s kitchen many years back. I thought I will update that post with a new video. Then I decided to show this method which I learned some time back from a friend. I have shown 2 methods of making chapati in this recipe video. One is the south Indian way of cooking the tawa and the other is the North Indian style of making Phulkas. In both ways, the rotis come out very soft and retain softness for 3-4 hours.

You can make Plain paratha recipe, Laccha paratha recipe, and dough for any other stuffed paratha using this same method.

Also check out, some interesting side dishes for roti, Radish gravy, beans sabzi, baby corn paneer jalfrezi, and beetroot kurma.

Do try out this method and let me know how it turned out. Watch the full video given below.

How to make chapati dough in mixie

chapathi dough in mixie
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5 from 2 votes

How to make Chapati dough in Mixie

Chapati dough in mixie in just 2 minutes
Course Kitchen basics
Cuisine Indian
Keyword Indian flat bread
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 5 rotis
Author Jeyashri suresh

Ingredients

  • 1 cup atta | whole wheat flour
  • ½ cup water
  • ¼ tsp salt optional
  • ½ tsp oil
  • Ghee | oil few drops to smear on the phulkas

Instructions

  • In a mixie jar add 1 cup of atta. I have used aashirwad brand atta. Also tried with pillsburry and other brand too.
  • Add the salt, if using.
  • Add ½ cup of water.
  • Cover the jar and pulse it for few seconds.
  • It will gather into a whole mass.
  • Take out from the mixie jar.
  • See the clean mixie jar, it is easy to wash.
  • Transfer this to a bowl.
  • Add ¼ tsp of oil.
  • Gently smear on it and keep it covered for minimum 10 minutes.
  • You can make the dough in the evening and make chapati in the night too.
  • The resting time will release more gluten from the dough and make it even soft.

Let’s make chapati.

  • Make equal lemon sized balls of the dough.
  • Dust this with rice flour or atta.
  • Roll this into a roti.
  • Place this on a hot tawa.
  • Cook on both sides, press with a spatula on the sides of the roti.
  • Once both sides are cooked, smear little ghee or oil on it.
  • Soft chapatis are ready.

Let’s make phulkas.

  • Place the rolled roti on hot tawa.
  • Cook it for few minutes.
  • Flip it and once you see small bubbles, take out and place it on direct flame.
  • Once it puffs up on one side, flip and cook for a second.
  • Take out and smear some ghee on it.
  • While putting the rotis on direct flame be careful not to make any small tear roti else it won’t puff up.
  • Repeat for the remaining dough.
  • Always keep the chapatis | phulkas covered.

Video

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Notes

1. I have tried making dough in this method for a maximum of 2 cups of dough.
2. Use a big mixie jar for making in big portions.
3. Follow the same measurement of water and flour for perfect dough.
4. You can use soft rice flour or atta or plain flour for dusting the dough.
5. Phulkas or chapatis stay soft for 3-4 hours if kept covered well.
  • In a mixie jar add 1 cup of atta. I have used aashirwad brand atta. Also tried Pillsbury and other brands too.
  • Add the salt, if using.
  • Add ½ cup of water.
Chapati dough in mixie
  • Cover the jar and pulse it for a few seconds.
  • It will gather into a whole mass.
  • Take it out from the mixie jar.
chapathi dough
  • See the clean mixie jar, it is easy to wash.
  • Transfer this to a bowl.
  • Add ¼ tsp of oil.
  • Gently smear on it and keep it covered for a minimum of 10 minutes.
  • You can make the dough in the evening and make chapati at the night too.
  • The resting time will release more gluten from the dough and make it even soft.

Chapati dough
  • Let’s make chapati.
  • Make equal lemon-sized balls of the dough.
  • Dust this with rice flour or atta.
  • Roll this into a roti.
  • Place this on a hot tawa.
  • Cook on both sides, and press with a spatula on the sides of the roti.
chapati
  • Once both sides are cooked, smear little ghee or oil on them.
  • Soft chapatis are ready.
  • You can make phulkas with the same dough.
phulkas
  •  While putting the rotis on direct flame be careful not to make any small tear roti else it won’t puff up.
  • Repeat for the remaining dough.
  • Always keep the chapatis | phulkas covered.
Soft phulka
  1. I have tried making dough in this method for a maximum of 2 cups of dough.
  2. Use a big mixie jar for making in big portions.
  3. Follow the same measurement of water and flour for the perfect dough.
  4. You can use soft rice flour or atta or plain flour for dusting the dough.
  5. Phulkas or chapatis stay soft for 3-4 hours if kept covered well.

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