Chapati, the Indian flatbread, and a commonly consumed food in India is not only delicious food but is also nutritious and rich in vitamins, minerals, protein, carbohydrates, zinc, and manganese and reduces the risks of diabetes, heart diseases, obesity, and certain cancers and so it the most suitable food for elderly people. Chapati is made by kneading the dough, making small balls, then rolling the balls into flat discs, and finally cooking on the Tava. Normally people cook the chapati on a kerosene stove or gas stove, but of late, many people are changing to induction cookers from gas stoves and the main reason for this is to save power.
Now the most important doubt on everybody’s mind is ‘can chapati be cooked in an induction cooker?’ Off course, certainly, you can cook chapati on an induction cooker, and make soft and fluffy chapatis just as you used to do on a stove. The most important factor is that you should use only induction-based cookware. The cookware should be made of a magnetic-based material, which will otherwise not work on an induction cooker. Let’s see how to make the chapati on an induction cooker???
Method for cooking chapati on an induction cooker
- Take the required amount of dough, warm water/milk, salt, and a bit of oil and knead the dough well for 10-15 minutes till the dough is of the right consistency and not too sticky.
- Cover the dough with a wet cloth and keep it aside for 30 minutes.
- Now portion the dough into small pieces. Roll the dough into balls, which are the size of an average lemon, and make the dough balls as spherical as possible.
- Now place an induction-based Tawa on the induction cooker. Set the heat on the cooker to 375 degrees F.
- Now you have to roll the dough pieces. Use a rolling pin and roll the dough balls into a round shape, evenly without being too thick or too thin. Sprinkle flour when rolling on both sides so that the chapati does not stick on the surface.
- Shake the excess flour and place the rolled-out chapati on the Tava. Let it cook for 15 to 20 seconds till you see small air bubbles on the surface of the chapati.
- Flip the chapati over and cook for about 30 seconds until it starts to brown in small spots all over the bottom.
- Now turn over the chapati again.
- You will see bubbles again. Now press on these bubbles lightly with a folded kitchen towel, spinning the chapati around as you do, to prevent it from burning in spots.
- The bubbles will get larger as you keep pressing, blowing the chapati up like a balloon, just like it does when you cook the chapati on an open flame.
- Remove the chapati after it blows up and place it in a casserole. Do so with all the chapatis and close the casserole, to keep the chapatis soft.
Delicious, soft, and puffy chapati are ready. The chapatis not only taste just the like the chapatis made on an kerosene and gas stove, and making chapati on an induction cooker saves a lot of time and power.