Dhapate – Marathi Recipe

Instructions

• In a dish take jawar flour. Add wheat flour, besan, coriander powder, red chili powder, turmeric powder, crush ajwain before adding, cumin seeds, salt, garlic-green chili paste, coriander leaves and mix everything well together.
• You can add kasuri methi in place of coriander leaves.
• Add a little water at a time and knead the dough like chapatti dough.
• Take a small ball of dough and make it even and smooth.
• Dip a side of the dough ball in sesame seeds and put in on rolling board.
• Pat the ball to make dhapate like we make bhakari. You can use dry flour if you want.
• Try to roll thin dhapate. But you can decide the thickness.
• You can roll the dhapata with rolling pin.
• Heat up a pan on medium heat.
• Transfer the dhapata on the pan and brush oil on upper side.
• Spread a little oil along the edges too.
• After roasting for about 2 minutes from one side flip it over spread oil on other side too and roast well from other side.
• When dhapata is roasted khamang form both sides take it off the pan into a dish.
• Another method of rolling dhapata is, wet a cotton cloth with water and squeeze excess water from it.
• Spread the cloth and spread a little water on it.
• Take a small dough ball and make it even and smooth.
• Dip one side of the ball in sesame seeds and put it on the cloth.
• Dip your fingers in water and pat the dough to make dhapata.
• Heat up a pan on medium heat and brush a little oil on it.
• Transfer the dhapata on hot pan and take off the cloth.
• Brush a little oil on the upper surface and along the edges too.
• If you feel the upper side is getting dry you can cover and cook dhapata. Then in that case you don’t need to spread oil.
• After roasting for about 2-3 minutes flip the paratha over.
• Spread oil on other surface and roast well form other side.  
• Take the dhapata off into a serving plate.
• You can have dhapate with peanut chutney, karalyachi chutney, dry coconut chutney and curd.