Maharashtrian Dhapate - Spicy Flatbread
Dhapate is a healthy, delicious, and flavorful authentic Maharashtrian spicy flatbread. It is made with multigrain flours and flavorful spices. Super easy and nutritious dhapate makes an excellent choice for a quick meal option.
Equipment
- Mortar And Pestle
- Iron skillet
Ingredients
- 1 cup Sorghum flour/Jowar flour
- 1/2 cup Wheat flour
- 1/4 cup Chickpea flour/Besan
- 1 medium Red onion chopped
- 6-7 large Garlic cloves grated
- 1 medium Green chili grated
- 1/2 cup Cilantro leaves chopped
- 1.5 tsp Carom seeds
- 1/2 tsp Cumin seeds
- 1 tsp Coriander powder
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 1/4 tsp Salt or as required
- 1/4 cup oil
Instructions
Making The Dough
- In a large bowl, mix together all the flours, spices, and salt.
- Using a mortar and pestle, crush the carom and cumin seeds, transfer them to the bowl.
- Next, add grated chili, garlic, chopped red onions, and loads of cilantro.
- Mix together the mixture and add little water at a time to form a smooth dough - I used little less than ¾ th cup of water. Cover the dough with a kitchen towel and set aside for 10 minutes.
Shaping And Frying
- Knead the dough for 2 minutes and divide the dough into 8 equal balls.
- Heat an iron skillet on medium heat.
- Grease a plastic bag or parchment paper with some oil and place a ball on it.
- Gently press the ball with your fingers to form a round disc.
- Carefully lift the plastic bag, flip it onto your palm, and slowly separate the bag from the disc.
- Transfer the disc to the skillet, drizzle a few drops of oil from the sides and at the center, and cover the pan with a lid.
- Cook the dhapata for 2 minutes, remove the lid, flip it, and drizzle a few drops of oil.
- Let the other side cook for about 2-3 minutes.
- Flip to the other side and cook for another 1-2 minutes or until golden brown from both sides.
- Finish making all the dhapates in a similar way.
Notes
- While making the dough, always add a little water at a time. You will need to add the quantity of water depending on the stickiness in the dough mix.
- Shape the balls into a medium disc - they shouldn’t be too thin or too thick.
- If you are a beginner then divide the dough into 10-12 balls for smaller sized dhapate.
- Always keep the heat on medium while making the dhapate so they will get cooked from inside very well.
- If you want to take them with you on a road trip then skip adding onions to increase their shelf life for 3-4 days.