Low Sodium Ajwain Chapati
Delightfully aromatic and heart-healthy, low sodium ajwain chapati is a nutritious twist on the classic Indian flatbread. Made with wholesome whole wheat flour and flavored with ajwain (carom seeds), this recipe embraces bold herbal notes while keeping sodium levels to a minimum by using a salt substitute. Olive oil adds a touch of richness to the dough, creating soft, pliable chapatis that cook to perfection on a skillet, puffed and golden. With a quick preparation time and simple ingredients, these chapatis are an ideal accompaniment to your favorite low-sodium curries or vegetable sides. Gluten activation through kneading and a brief resting period ensures the perfect texture, making this recipe a must-try for anyone seeking a healthier take on traditional Indian breads.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 teaspoon Ajwain (carom seeds)
- 1 tablespoon Olive oil
- 3/4 cup Water
- 1/4 teaspoon Salt substitute
- 1/4 cup Whole wheat flour (for dusting)
Instructions
In a large mixing bowl, combine the whole wheat flour and ajwain seeds. Mix well.
Add the olive oil and the salt substitute into the flour mixture. Mix until the oil is well incorporated and the mixture feels crumbly.
Gradually add water, a little at a time, mixing continuously to form a soft and pliable dough. Depending on the quality of the flour, the amount of water may vary slightly.
Once the dough comes together, knead it for about 5 minutes until smooth and elastic. This helps in activating the gluten for pliable chapatis.
Cover the dough with a damp cloth and let it rest for at least 10 to 15 minutes. This resting period helps the dough to soften and makes rolling easier.
After resting, divide the dough into 8 equal portions and shape them into smooth balls.
Preheat a flat, heavy-bottomed skillet or tawa over medium heat.
Take one dough ball, flatten it slightly, dust with a little whole wheat flour, and roll it out into a thin circle using a rolling pin. Aim for a diameter of about 6 to 7 inches, being careful to not make it too thin as it might stick or break.
Place the rolled-out chapati on the preheated skillet and cook for about 30-40 seconds, or until you see bubbles forming on the surface.
Flip the chapati over and cook the other side for approximately another 30-40 seconds, pressing lightly with a kitchen towel or a spatula. This helps it to puff up.
Once you see light brown spots on both sides, remove the chapati from the skillet.
Repeat the rolling and cooking process with the remaining dough balls.
Serve the ajwain chapatis hot alongside your favorite low sodium curry or vegetable dish.
Nutrition Facts
Calories |
1051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 196.9 g | 72% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 1.7 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2032 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
