View allAll Photos Tagged Chapati
Making sure they are well cooked, by turning them and greasing the special pan from time to time. Kenyan chapatis are like the Indian parathas, in that they contain quite a bit of fat.
Chapati some friend, some not yet friend, are placed on a dish covered in banana leaves. Chapati is one of the many dishes being prepared for a big lunch for guests in the home village of Benedicta, Executive Director of KIWOI.
Photo Credit: Scarlett Chidgey, 2011
Uganda
Kinawataka Women Initiatives
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The word Chapati is from the Hindi capātī, from capānā, meaning to ‘flatten or roll out.’
These scenes of preparing lunch for the hungry are from Gurudwara Sis Ganj Sahib in Old Delhi.
For the PhotoBlog story, please visit: www.ursulasweeklywanders.com/religious-practice/feeding-b...
A young Gaddi tribeswoman prepares chapatis by the fire in her house in the Himalayan village of Kugti, Himachal Pradesh, India
One of our three camel men (the one who didn't speak any English) making chapati for our dinner in the desert.
The word Chapati is from the Hindi capātī, from capānā, meaning to ‘flatten or roll out.’
These scenes of preparing lunch for the hungry are from Gurudwara Sis Ganj Sahib in Old Delhi.
For the PhotoBlog story, please visit: www.ursulasweeklywanders.com/religious-practice/feeding-b...
E' inutile che ci provi. Il chapati lo mangio io.
Pas la peine d'essayer. Le chapati, c'est moi qui le mange.
5-20-2011
One of our volunteers at the Library is from India. She brought me what she called Roti. It is an Indian Flat bread also known as Chapati made with Chapati Flour but you can also use whole wheat flour. She has offered to demonstrate how to make it sometime. I watched a few You Tube videos that show you how to make it.....so I thought I'd give it a try. Looks easier in the video, of course and the rolling technique takes practice. I also did not have the Chapati Flour and used King Arthur Whole Wheat flour. Mine were not nicely round as Vani's...Oh well, but they do taste good.
Kangawa, Kenya.
Piccolo uomo mangia il chapati, una specialità locale che ha però radici di cucina indiana.
Little man eating a Chapati, a local coming originally from India.
Chapati on the left, Leone l'Africano Pizza on the right. The Chapati comes without a box, most of the time wrapped in a newspaper or more recently in a plastic bag.
Scattered around the Western Thar Desert of India and Pakistan are villages of people calling themselves Bishnois. The Bishnoi are known for their staunch environmentalism. They are also known for their opium ceremony.
Away from where the men gather around their opium and chat, women continue their early-morning activities. In one of the houses, a woman is making capātī – from the Hindi capānā, meaning ‘flatten, roll out’.
For the Photo-Story, please visit: www.ursulasweeklywanders.com/travel/opium-for-breakfast-b...
The word Chapati is from the Hindi capātī, from capānā, meaning to ‘flatten or roll out.’
These scenes of preparing lunch for the hungry are from Gurudwara Sis Ganj Sahib in Old Delhi.
For the PhotoBlog story, please visit: www.ursulasweeklywanders.com/religious-practice/feeding-b...
Githeri, pilau and chapati at a reasonable price -- very handy for those walking home and needing some good and healthy food quickly. A great initiative!
Our drivers having a well deserved meal in a roadside hotel... the daal channa and chapatis were heavenly
Scattered around the Western Thar Desert of India and Pakistan are villages of people calling themselves Bishnois. The Bishnoi are known for their staunch environmentalism. They are also known for their opium ceremony.
Away from where the men gather around their opium and chat, women continue their early-morning activities. In one of the houses, a woman is making capātī – from the Hindi capānā, meaning ‘flatten, roll out’.
For the Photo-Story, please visit: www.ursulasweeklywanders.com/travel/opium-for-breakfast-b...
January 23, 2014
Made these on a whim tonight. Both came out very well. The radishes cooked along with the dal, and were quite soft by the end. Very weird. I'm pretty sure I've never had cooked radishes before. It was a Mark Bittman recipe ("Simplest Dal," p.433, I think, in "How to Cook Everything"), and he would have preferred daikon radish, but said any kind would work, so I took him at his word. He also said that the dal would go well with chapati bread, so I tried that, too, and it turned out very well. It's a fried, unleavened bread, and I cooked it on one of the new cast iron griddles that I've been "collecting." The beans, well, we had them, and I thought it could use a green vegetable.
... on a heavy cast-iron griddle.
Meanwhile, the next one is being rolled out, after a lengthy process of preparing each lump of dough. I have never got the hang of making chapatis, and much prefer being invited to eat them elsewhere!