Tomato Chapathis

Experimenting with Tomatoes which is the JFI for the month of April, hosted by RP of My Work Shop, I tried a new dish. I actually wanted to contribute some gravy with this versatile vegetable and finally landed in preparing delicious Tomato Chapathis. Awesome delight for Tomato Lovers. Here's how I made.

Ingredients:

Red Ripe Tomatoes - 4 to 5

Oil for seasoning

Cumin Seeds - 1 tablespoon

Red Chilli Powder

Asafoetida Powder

Salt

Wheat Flour - 1 1/2 to 2 cups

Method:

Heat Oil in a Kadai and add the Cumin Seeds, then add the Chopped Tomatoes. (Blancing the Tomatoes is optional). When the content heats up add the Red Chilli Powder, Turmeric Powder, Asafoetida Powder and Salt.

Fry the Tomatoes until the Tomtoes are well mashed and blends into a gravy.

Allow it to cool completely.

Add Wheat Flour little by little to the cooled gravy. Add little water only if required. Knead the dough well. Do not add oil or salt as the gravy already contains those ingredients.

Proceed like doing the regular chapathis. Make small balls out of the dough. Roll and Toss in the hot Tawa. Use Ghee on both sides, if the chapathis are consumed immediately or use Oil if its going to be consumed after some time.

These colorful Chapathis go well with a dollop of Sour Cream or Yogurt. No other special gravy required.