The nutritionist may recommend only three meals, but at the Bawa household, tea-time is still a time for feasting, especially something sweet on a rainy Sunday afternoon. A spin-off on the traditional pancake, when I was a kid and was being especially naughty, mum would tell me, “Be quiet or ek chapat aapas”..
This isn’t that chapat but rather a sweet treat for 4pm that you must try for the family, or just for yourself. They work great as kiddies’ breakfast too…
This recipe has been passed through to me by my aunt Gulrukh Irani and taste tested by my family on numerous times. She too has her own Parsi food recipe book should you be interested! Ingredients for Chapat below the post as always.
What you need to do first is create the batter. So, in a bowl, first beat the maida, egga, milk and sugar until mixed. Use the back of your spoon to ensure there are no lumps. Add in the essence, nutmeg and cardamom.
If the batter is too thick, simply add a little milk to make it a thick pouring consistency – this can be an endless cycle of more flour more milk so be careful when you do this. Next, in a non-stick frying pan, heat a tablespoon of oil and pour in a serving spoon full of batter.
Then, you must wait until small bubbles form on the surface and the Chapat comes off clean on the sides of the edges. Be patient – would you like it if someone prodded you with a fork every two seconds? Then, simply using a spatula flip it over to cook the other side.
Once both sides are golden, start over with Chapat #2 until you have a plate full of tea-time sweet goodness…
Serve hot with some honey on the top and a hot cup of chai. Enjoy!
To make 8 chapats you will need:
1 cup maida (white baking flour)
1 tsp vanilla essence
1 cup milk
5 tbsp sugar
1 tsp nutmeg and cardamom powder
Oil to shallow fry