Ghadichi Chapati is a traditional Maharashtrian layered flatbread that is soft, flaky, and delicious. It brings back memories of my childhood, where my grandmother would make these chapatis with so much love. The layers puff up beautifully when cooked, making it a delightful accompaniment to bhaji, curry, or even a simple combination of ghee and jaggery with tea. This recipe is a perfect example of simple ingredients coming together to create something truly special.
Chefadora AI has the answer - timers, swaps, step-by-step help.
In a bowl, take whole wheat flour, add oil and salt. Slowly add water and knead into a soft but pliable dough. Cover the dough and let it rest for at least 30 minutes.
Take a small ball of dough and roll it into a small roti.
Apply oil lightly on the surface of the rolled roti and dust some wheat flour as shown below.
Fold the roti into a semi-circle, then fold again into a triangle (like making a samosa base).
Roll this triangular piece gently into a thin triangular chapati using dry flour.
Heat a tawa well and place the rolled chapati on it.
Roast one side until small bubbles appear, then flip and cook the other side.
Apply slight pressure with a spatula to help the layers puff up beautifully. Cook until golden spots appear on both sides.
Rest for few minutes and this Ghadichi Chapati softens so well that when you consume it just melts in your mouth. Serve hot with bhaji, curry, or just ghee + tea
Ghadichi Chapati remains fresh for a day or two.
Do not overcook the chapati, as it may turn hard and lose its flakiness. Cook on medium-high flame, not very low.
Resting the dough is crucial for achieving soft chapatis.
While folding, ensure you apply ghee/oil lightly — this creates flaky layers.
Do not overcook the chapati, as it may turn hard and lose its flakiness.
Can I use whole wheat flour instead of regular wheat flour?
Yes, whole wheat flour is traditionally used for this recipe and works perfectly.
What can I serve with Ghadichi Chapati?
You can serve it with bhaji, curry, or a simple combination of ghee- jaggery- tea . It also pairs well with tea.
How do I ensure the layers puff up while cooking?
Apply slight pressure with a spatula while cooking and ensure the tawa is hot enough.
Can I store the dough for later use?
Yes, you can store the dough in an airtight container in the refrigerator for up to a day.
Can I use oil instead of ghee?
Yes, you can use oil instead of ghee, but ghee hardens the chapati if eaten later. Best is to apply from above while serving hot.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
...
