Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chapati za nazi (coconut chapattis). One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Jinsi ya kupika chapati za kuchambuka za ki morocco Serves four. wheat flour, coconut milk(tui ya nazi), oil, salt for taste. Coconut burfi (Kashata za Nazi). fresh shredded coconut flakes, sugar, water, food gel color of choice, feshly ground cardamon, small pinch of salt.
Chapati za Nazi (coconut Chapattis) is one of the most popular of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Chapati za Nazi (coconut Chapattis) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook chapati za nazi (coconut chapattis) using 4 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chapati za Nazi (coconut Chapattis):
- Prepare 4 cups wheat flour
- Take 3 cups coconut milk(tui ya nazi)
- Make ready 4 teaspoons oil
- Make ready Pinch salt for taste
This is also an East African dish. It is usually served with Mandazi (coconut bread). The combination of the two is heavenly! Recipe for making chapati and roti using autolyse technique.
Steps to make Chapati za Nazi (coconut Chapattis):
- In a large bowl, mix all the dry ingredients, wheat flour and salt. add the oil as you knead well until all the oil lumps are gone. bit by bit pour the warm coconut milk and knead to a fine non-sticky dough (boil the milk before kneading so that the dough becomes soft)
- Divide the dough into smaller sizeable portions and set them aside and cover
- After 1/2 an hour… Pick one ball and roll it into a round fine circular shape
- Fry your doughs in a pan, allow them to cool then serve!!
Chapathi stays soft for a long time without getting dry. Chapati has become a regular food even in south indian house holds. When I was young, I remember chapathi's being made only very rarely. You may think of chapatis as an Indian food, but they are very common in East Africa as well. Substituting coconut milk for the water adds a rich, velvety taste and texture to this staple food.
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