Some of my family members are obsessed with all things chapati! I’m sure you can tell by the many chapati recipes that exist in my blog! There are pumpkin chapatis, super soft layered chapatis, Moroccan msemen inspired chapatis and now these current ones, coconut cream chapatis.
Coconut cream just has a way of elevating your chapatis to the next level in flavour town. They become all soft, velvety, flakey and the taste amazing!
I love using my homemade coconut cream whenever I can because it’s fresh without any additives. Also, as jikoni magic I love adding my own twists and this is no exception. I added dhania (coriander) and grated carrots. They do make a whole world of difference to these chapatis. The carrots add moisture, meaning softness is enhanced while the dhania adds that very nice and unique aroma.
What do I do to ensure the success of my coconut cream chapatis?
- Exercise restraint when adding coconut water because the salt will draw out moisture from the carrots and this will result in the dough become sticky.
- Kneading the dough for about 10 minutes to ensure that the gluten strands develop and the dough becomes silky and smooth.
- Allowing the dough to rest for about 2 hours for the gluten to relax and become more elastic again. This allows it to become easy to roll out.
- Not adding any extra oil to the dough because the coconut cream is super rich and has enough oil on its own.
- Cooking the chapatis on moderate heat because too high burns the chapatis too fast and too low makes the chapatis hard like biscuits.
- Keeping the cooked chapatis in an airtight container to prevent them from drying up.
My accompaniments to these coconut cream chapatis are wide and varied. Depends on what is available at hand mostly but the ones that stand out most of the time are beef curry in coconut cream, beef liver and onions wet fry, Rich thick hearty beef stew, kuku paka, or even this coconut peanut butter chicken curry. Pick any that tantalizes your taste buds!
- 2 Cups (220g) whole wheat flour
- 3 Cups (405g) all purpose flour
- Salt to taste
- Optional pinch of sugar
- 1/2 Cup grated carrots
- 1/4 Cup dhania (coriander) leaves
- 1/2 Cup coconut cream
- Enough coconut water to knead a soft dough
- Mix all the dry ingredients together, including sugar.
- Add grated carrots and dhania, then, mix them in, through out the mxture.
- Add coconut cream and rub it in thoroughly.
- Add the coconut water in small amounts until the dough comes together into a soft dough.
- Knead dough for about 10 minutes until silky.
- Cover in plastic wrap and set aside for 2 hours.
- Divide into 10 balls.
- Roll each ball out and apply a thin layer of coconut oil.
- Sprinkle desiccated coconut and then roll it out into a ball as shown in the video.
- Cover in plastic wrap and set balls aside to rest for 10 minutes.
- Dust each ball with dry flour and then roll out to 8″ circles .
- Cook on your pre heated and lightly oiled cast iron pan for about 2 minutes per side on medium heat and then apply coconut oil on each side.
- Once all the chapatis are cooked serve warm with a stew of your choice.