Hi, I’m Jane. Today, we’re going to make butternut squash and milk chapatis recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Butternut squash and milk chapatis Recipe
Butternut squash and milk chapatis is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look fantastic. Butternut squash and milk chapatis is something that I have loved my entire life.
To bewith this recipe, we must prepare a few components. You can cook butternut squash and milk chapatis using 5 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash and milk chapatis:
- Take 1 small sized butternut
- Take 3 1/2 cups atta mark flour
- Take salt (to taste)
- Make ready 1 cup warm milk
- Take 1 cup oil
Instructions to make Butternut squash and milk chapatis:
- Peel, remove seeds and chop the pumpkin into small pieces. Wash and place in a sauce pan with water to boil till marshy. drain the water and allow to cool in a larger mixing bowl
- Measure 3 cups flour and sieve into the mixing bowl. add in the salt and 2 tbsp oil then mix. add in the milk little by little as you knead till the dough comes together. place on your work surface and knead some more till you get nice smooth dough. Place in a greased tin and cover with a damp cloth. let rest for at least 15 minutes (this softens the dough)
- Roll out the dough to a large circular shape, about 1/2 centimetre thick, smear some oil evenly and cut into strips. roll up the strips to form a pinwheel design
- Dust your work surface and roll out a circle from the ‘pinwheel shape’ dough.
- Cook on a medium high heated pan as you flip and apply oil all round so that both sides cook evenly and have even patches and color
- Remove and place in an underlined container as you serve.
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