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Apple Modak and Apple Stuffed Chappati

Apple Modak and Apple Stuffed Chappati

Ingredients:

For Stuffing:

Gala apple variety from the Washington Apples Collection – ½ .

Red Delicious apple variety from the Washington Apples Collection – ½.

Grated coconut – ½ cup.

Sugar – 50 gms.

Jaggery – 200 gms powdered or sliced.

Elaichi powder from 5 elaichis.

For Modak:

Water.

Rice flour – 1 ½ scoops.

All purpose flour (maida) – 1 ½ scoops.

Sunflower oil – ¾ scoop.

Salt – to taste.

For Chappatis:

Wheat flour – 1 ½ cups.

All purpose flour (maida) – 1 ½ cups.

Sunflower oil – 1 teaspoon.

Salt – to taste.

Method: For Stuffing: Grate the apples. Heat a kadhai and add the jaggery to it. Stir till it melts completely. Add grated apples and sauté. After 2 minutes add grated coconut. Add elaichi powder and sugar. Mix well and then switch of the stove. Keep it aside.

For Modak: Boil water in a bowl. In another bowl, add rice flour, maida, a little salt and sunflower oil and mix well. Add the boiling water little by little and make dough out of the mixture. Apply oil to the outer surface of the dough. Keep it aside for 5 minutes. In an idli cooker cook the modaks in the following way: Smear oil on the idli plates. Apply oil to both your palms and pick up some of the dough making it into a ball. Flatten the ball on a palm and place some stuffing in the middle of it with a spoon. Pull the sides of the dough covering the stuffing from 6 sides to make a pyramid out of the dough. For a newbie, it would be convenient to do this from 6 sides. Place as many such pyramids as can be placed on each idli plate and cook for 10-15 minutes. Hot modaks are ready to serve.

Serves:  The number of persons who can be served depends on the size of the modaks.

For Chappatis: Mix wheat flour, maida, a little salt and oil, well. Add water and make dough. Make 2 chappatis at a time. Spread a little stuffing on 1 chappati and apply oil on the edges so that the second chappati, when placed on it and pressed, sticks to the 1st chappati. Seal the chappatis, so that the stuffing does not come out. If you have time and feel like it you can twist the edges to make designs. Otherwise there are design cutters available in the market, which can be used to make designs. If you like you might just press the edges of the chappatis without using oil.  Then fun-loving children will eat these chapptis like oreo. Mix a little good quality ghee and oil and use this to cook the chappatis on slow fire. Serve hot.

Serves: If had in breakfast, serves 2-3 persons. If had with other items in lunch or dinner, more persons can be served.

About Gayatri T Rao

A double post-graduate (MSc. - Botany and MA - English Literature) Gayatri T Rao is a Senior Multimedia Journalist with vast experience in writing on varied topics.

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