How To Make Deep Fried Chapati In Uganda

How To Make Deep Fried Chapati In Uganda

Chapati is a kind of bread I learnt to make after several trials and errors when I came to the UK.

I noticed that most people use plain flour but have to add a lot of cooking oil to make it come out soft. On top of that, it takes them a lot of time and patience to produce soft and nice ones. I tried my friends’ ways but simply didn’t have the patience of spending 1 to 2 hours making chapatis.

Therefore, I started experimenting with self-raising flour with lots of failures in the process. Eventually, my chapatis started coming out really soft and enjoyable. Every member of my family love eating chapatis, especially the children. Now I don’t have to worry about how they are going to turn out. Hopefully, you can learn something from my way of making soft and delicious chapatis.

INGREDIENTS  

Soft Ugandan Chapatis

  • 1 kg self-raising flour
  • 1 tbsp salt
  • 2 tbsp cooking oil
  • 1¾ cups cool water

INSTRUCTIONS 

Preparation

  • Add the flour in a large saucepan
  • Add the salt and cooking oil to the flour
  • Wash your hands and dry thoroughly
  • Mix the dry flour to distribute the salt well
  • Start adding water in the middle of the flour and mix quickly
  • Keep adding the water slowly as you mix until the dough comes together
  • Turn it out onto a clean dry work surface
  • Knead into a soft easily breakable dough

Frying The Chapatti

Have a clean, dry, large plate ready with a kitchen tissue over it for receiving your chapatis

Cut up the chapatti dough and roll them into tennis ball sizes or bigger

Place them back into the saucepan and cover with a tea towel

Roll them out into a nice flat circle, one at a time (They don’t have to be perfect circles)

Heat up 1 tbsp of cooking oil in a large frying pan

Fry the chapati on medium heat

Flip it over when golden brown and keep adding a little bit of oil, swirling the chapati round with a fish slice to distribute the oil under the chapati

Keep controlling the temperature and checking to avoid burning

Keep placing one ply of kitchen tissue on of every chapati to absorb the oil

Remove the tissues from the chapatis and serve with you chosen sauce

Chapatis can be eaten as it is, or with a spread of jam; have it with tea, coffee or cold drink

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