5
Shaping the Chipatis
Take a good sized piece of dough and roll it into a sausage shape about 25mm (3/4
inch) diameter. Cut the dough sausage in 25mm (3/4 inch) pieces. Roll the pieces
into a nice round dough balls.
Place dough ball onto a floured surface and press flat with the palm of your hand. Roll
the dough evenly with a rolling pin to make a dough disc. set aside on a floured plate
and repeat with rest of dough balls.
Note: Bear in mind that you will be cooking these small chipatis within the recesses
on the hotplate, so try to keep them within that size.
Cooking the Chipatis
Switch on the Curry Station and set the thermostat to MAX. Allow it to heat up for
about 3 minutes.
Place a chipati into each of the four recesses. After 30-40 seconds the chipati will
start to bubble slightly. When this happens, turn it over and cook the other side, for
about 30 seconds. When both sides have the characteristic brown spots, the chipati
is cooked.
Caution:
You can turn the chipatis by hand if you’re experienced (or brave) but please
be very careful as the hotplate will be um... hot! If you’re unsure, use non metallic
tongs.
Wipe or brush away any flour deposits from the hotplate between batches or you
might get unsightly black bits on your chipatis.
Alternatives
•
If you’re a bit OCD about the roundness of your chipatis, roll out the whole of your
dough and use a suitably sized cutter to make the round shape you need.
•
Use shop bought chipatis, cut into pieces and heat them on the hotplate using
the same method above
•
Make full sized chipatis and cook using a hot, dry frying pan (about 40 seconds
per side)
HOW TO USE
SF31010CDWMN_IM.indd 5
17/09/2013 13:02
