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How to Make the Flakiest Chapati (and Turn It Into a Rolex) | Yewande Komolafe | NYT Cooking
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- čas přidán 14. 08. 2024
- Yewande is back! And she’s making chapati. This Indian staple is also found in the cuisines of Southeast Asia, the Caribbean, East Africa and beyond. Across the Indian diaspora, the four-ingredient flatbread can vary in cooking technique, texture and the types of fat and flour used. Yewande is making a Kenyan version adapted from the recipe developer Kiano Moju and her grandmother Agnes Kiano Kasaine. Yewande also shows us how to make Rolex, a popular snack on the streets of Kampala, Uganda, that rolls a vegetable omelet up in a chapati.
Get the recipes:
Chapati: nyti.ms/3DiwXAS
Rolex: nyti.ms/3DdvgEV
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All the food that’s fit to eat (yes, it’s an official New York Times production).
I love that Yewande gave credit to where she got recipes that she didn't modify/deduce herself! Cooking borrows from everywhere, but drawing roots and sharing the stories behind things are important!
Haha. This was so lovely. I am from India and I have never seen such a sophisticated approach to chapatis/rotis/phulkas etc. Many names for it. We usually make them with whole wheat flour. Because the ones made from all purpose flour automatically become 'naan' bread, which has an Arabic origin. I have grown up eating these and we make them everyday. Almost all households of North India, and even a large number of households from Central, Western and Eastern India make them everyday and belt out about 20 to 30 of them in one go. Usually it's the mother or the woman of the house who does this for every meal for her family. So that would roughly make it 3-times a day. For breakfast, we have the crispier, more greasy version of this called a 'parantha'. Paranthas can be eaten with cooked dry vegetables or can be made stuffed vegetables too and can be eaten with butter, pickle, yoghurt, chutneys etc. These days, men, women, young adults - everyone cooks for their family and chapatis are a national staple/ go too. A huge shout out to NYT for featuring such an essential item from the unprecedented range of Indian cuisine. Proud to see our regular ass chapatis get a glamorous makeover here. I will share this video with mom and I am sure, she will smile and love this too. ♥️
I love your comment!!!😁
"regular ass chapatis" - 😂
I’m from Uganda.
I love the fact that you nailed the traditional cabbage and raw tomato fillings🎉.
Secondly, literally the whole country uses all purpose flour to make chapati so you did well. In Uganda we love adding shredded veg such as onion, carrot, and peppers to our chapati dough. Overall a very good attempt.
You made it look easy... mine did not turn out... so I watched again and did it with you (lots of pausing😂😂) my second one worked! Thank you!!
A rolex is the daily meal for us struggling students in campus in Uganda. Nice to see it on this channel
My mom is of Indian decent and born and raised in Kampala, Uganda. I found this recipe interesting and fun! I use whole wheat to make it healthier, and add green onion and red chilli pepper with salt to the egg and then roll it up. Otherwise it's all white flour and bland.
Has anyone in your family used very warm water to make the dough?
@@bluedrummajor2876 yes!
I cannot wait to try these! My partner is from Kenya and I’m slowly trying to cook more Kenyan dishes. Please show us more East African dishes!
Yewande is such a good teacher! I can't wait to try and make these.
This makes me so happy! My college bestie who was born in Tanzania taught me to make chapatis after my son was born ❤
Great video- thanks Yewende! And kudos to NYTimes Cooking; quickly became my main go to a few years ago. Becoming a daily caretaker for my parents, I started to learn how to cook via your content, recipes, and app. Thank you!
I am from Kerala, India, and this remind me of parotta we have. Parotta with beef roast is the most iconic food from my home state. It is indeed a classic Kerala recipes that are cherished by many. It's fascinating to witness the various adaptations and variations of these dishes across different regions and cultures.
Love Yewande; her recipes and explanations!
Interesting how this reminds me of Chinese green onion pancakes :) Also delicious with a thin omelette, yum!
I had the same thought as I was watching!
I (Indian) was talking about this the other day with a Chinese friend of mine-- it's so funny how two separate cultures both have the same kind of rolling up-flattening technique!
Ha ha, here I am eating curried dhal with Food With Chetna's chapati's recipe while watching you. I may very well make a rolex later using Chetna's fantastic recipe. We (here in South Africa) make the same dough you've made rotis. I love your recipes and your teaching Yewande.
Yewande seems to be such a sweet girl who has a delightful teaching style giving credit and history behind the dish. ❤
My only pet peeve with her and any cook home or professional is cooking with rings or any jewelry on the hand or arm. It's not very sanitary.
*But she really gave tips I can use to improve my chapati making!*
At first glance this looks very similar to "danbing" or "scallion pancake" in Taiwan. I wonder if they are somehow related.
I love this, thank you so much!
You did such a nice job Yewande! Those chapos look so soft!
Lol, I was just explaining to a co-worker recently why a lot of the food I eat as a Kenyan is actually Indian food.
This video was awesome. So much love went into this whole preparation. Way to go!
That was really fun to watch you make! It reminds me of watching my german aunt make studels. Whe would stretch the dough to what seemed to me impossibly thin!
*Strudels 😁
this was lovely. I'm still awed by how fast Kenyans make chapati
Love Yewande's videos ❤
This is a great explanation for how to make Kenyan chapati. Where did you get your rolling pin? I love it!
Some cheese on the egg would taste amazing!
More of her please!
Looks great but a labor of love. I love breakfast burritos and this seems awesome. I might throw me some New Mexico Green Chile in mine. :D
I’ve visited the beautiful Uganda numerous times and chapati is one of my favorite foods there. I’ve never tried a rolex, though. I see them for sale everywhere, but I’m usually sitting in a van, wondering how anyone makes it to work on time. Of course there is regular time and Ugandan time. 😂
Yewande is lovely as always. So psyched every time I see her face pop up!
You are so awesome!!! 🎉❤😊. That’s too yummy!!
Brilliant! 🤩
Very similar to Trinidad paratha.
first, love yewande❤
Dear Yewende, to be actually accurate, what you have made is actually a version of India's whole wheat parantha, and not a chapati. A parantha has layers, but a chapati has no layers. Chapatis are known to fluff up when cooked on hot tava (pan). What you made is traditionally called a 'Laccha Parantha' which in Hindi means a 'Layered Parantha'. I can also recommend a better way to make layers, which is to fold it like a fan. Nevertheless, I am so proud to see you make India's favourite flat bread here.
Funny, I just read your comment after asking what makes these chapatis and not lachha pasathas, because that’s exactly what they look like to me (except she made them with maida and not atta).
I think you should broaden your horizons beyond India. Chapatis have traveled to East Africa and the Caribbean due to immigration and/or indentured servitude of the Indian people. No need to "correct" her when she wasn't going for a traditional Indian recipe. Pretty tired of Indians always adding in their little corrections with zero knowledge of historical events
@@potatocake113There’s another way of seeing this: if there is another tradition in which the same recipe and method produces a dish, mentioning that helps broaden people’s horizons, too. Kudos to Yeowande for pointing out the connection, but she failed to mention not all parathas are made this way, just lachha paratha. Hence the comment. And it’s all been done in a respectful way, imho.
Did you watch the video? it's not the Indian version it's clearly the East African version which is an adapttion.
@ It's not a paratha, it's chapatis as made by and interpreted by East Africans. So I don't understand the issue
Cool
Love videos❤❤
A gift to the Indian Collective Consciousness is a Non-Resident Indian
I was about to attack you in Yoruba as a Kenyan but since my girl Kiano Moju gave you the recipe it is actually legit 😂
It is lacha paratha
I love to learn about food from different cultures! I have a new cooking channel and need to increase the number of diverse foods I cook for the channel 👍🏻
I am wondering: we’re your eggs not fully incorporated because that is how you prefer them, or because it is traditional to leave the eggs poorly scrambled? But otherwise, a great video! Thanks.👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻👏🏻🤗🤗🤗🫶🏻🫶🏻💋🇺🇸🌸
It's a breakfast burrito.
Chapati is usually made from whole wheat
I wonder what makes these chapatis and not lachha parathas
This isn't "like" a paratha, this IS a paratha. Good technique and all but when you add oil its no longer a chapati. Flour, water, salt = chapati.
Are you gate-keeping food? Lmao
It isn't in the indian way, but that's literally what you get when you ask for a chapati anywhere in east africa. Different cultures just use the name differently
I don’t know exactly how chapati “migrated” from India into Rwanda & Uganda, but chapati in both countries would definitely use a lot of oil.
@@kicsms_science3729 the British government settled a lot of South Asians in Uganda to be administrators/civil servants. Then Idi Amin forced them out and made them refugees in the (I think) early 70s.
You make it all wrong. Watch how to make egg paratha Bengal style. Trust me it's better than Rolex.
😅Who cares! She like it and that's all that matters 🎉😂
You deserve judgment. Or your team does. How did you drop the ball when it comes to proper equipment?