I am born and brought up in a cosy Parsi family, where like most cultures’ food is always the focal point of any occasion, let it be as menial as sitting and having a cup of tea. Over the years I kind of forgot how these yummy Chapats even tasted, as I moved out of home, got busy with life and forgot my roots, these Chapats were somewhere lingering at the back of my mind.
I recently moved back into my 100-year-old Parsi home with my 5-year-old daughter, and all the memories just come pouring back. While growing up my granny would make these yummy Chapats for me. They would be ready as soon as I got home from school, and just having two was never an option. I wanted to share this childhood memory with my 5-year-old daughter Samara and decided to make these yummy Chapats for her.
The recipe is so easy and quick to make that you actual can’t go wrong. I love the warm and nutty flavour of the nutmeg and the charoli. It gives so much depth to these yummy Chapat’s. I always keep the sweetness a little low in the Chapat’s as finally they are going to be dusted with powdered sugar. So, sharing my granny’s recipe with all of you, do try it and share your version of our favourite Chapat’s.
½ cup Refined Flour
3 tbsp Castor Sugar
½ cup Milk
½ tsp Vanilla Essence
A pinch of Nutmeg Powder
1 tsp Butter
1 tsp Charoli (Chironji)
- In a bowl add all ingredients except butter and whisk together to get a smooth batter.
- Allow the batter to rest for 10 minutes.
- Using a non-stick pan, heat butter and pour a ladle full of batter in the pan, to form thin crepes.
- Cook on both sides till golden brown.
- Serve hot with a sprinkle of sugar.