Chapati is usually made from whole wheat and is considered bread/accompaniment. The dough first has to prepared with whole wheat and water. Salt and oil are optional while preparing the dough. One first needs to knead soft/medium dough. One should then divide the dough into parts, roll them around and then cook them on the gas.
Chapati can be eaten mostly with Indian dishes. Indian dishes can be prepared with common ingredients which include onion, tomato/tomato paste, ginger/garlic paste, spices, and vegetables. One should first heat some oil and then sauté the onions, subsequently, the ginger/garlic paste can be added. The tomatoes, spices, and vegetables can be cooked together on high gas till they are properly mixed and then cooked with water. Vegetables can include potatoes, peas, capsicum, beans, cauliflower.
One can also prepare cabbage vegetables. Splutter some mustard seeds and then sauté onion and ginger/garlic paste. Tomatoes are not required. Turmeric powder and salt should be mixed with cabbage. Little water up to 3 tablespoons or 50ml should be added until cooked.
Ladyfinger vegetables can also be consumed with Chapati. It can also be fried in the Microwave. One can add oil and spices to a Microwave bowl and then add the rinsed and chopped ladyfinger. Potatoes can also be added if desired. Tomatoes are also necessary to add while cooking in the Microwave to avoid the dish being sticky. In the Microwave, it takes only six minutes. Care should be taken to stir every two minutes.
One can also prepare Ladyfinger vegetables with ground masala. The paste should consist of coriander leaves, green chilies, small onion, tomato, ginger, and garlic. One should add oil to the ground masala and add turmeric powder, coriander powder, and salt. ( Tomatoes can optionally be added here also if not added in the paste. One should add water and cook till they become soft.) Then the ladyfinger and potatoes should be sautéed. The dish should be cooked in the pressure cooker after adding some water.
Dal can also be accompanied by Chapati. One should first soak dals such as moong dal, green moong dal, Toor dal, masoor dal. To prepare the dal one can heat some oil and add mustard seeds till they splutter. Then the soaked dal along with tomatoes and spices can be cooked on high gas till the tomatoes turn soft. Dals should necessarily be prepared in the pressure cooker.
Chicken and Lamb cooked in Indian spices can also be a great accompaniment with Chapati. One can sauté the onions, ginger-garlic paste. Thereafter, tomatoes with chicken/lamb and Indian spices can be cooked on high gas till the tomatoes are soft. Then add water and should be prepared in the pressure cooker.
The pressure cooker should be used to prepare the dishes to save time and gas. Also, the dishes are more nutritious when cooked in the pressure cooker.
While cooking dals three cups of water for one cup of dal should be added to the pressure cooker. While preparing vegetables/chicken/lamb the level of water should be the same as the vegetable/chicken/lamb, except for the cabbage which requires little water.
One can also make a roll with the prepared vegetable and Chapati.
