Chapati is an unleavened flatbread, much like a tortilla, but does not use corn or maize flour. It is a common staple in India, Nepal and Pakistan, where rice is not as popular. The traditional way to make it is by slapping the dough to thin flat rounds than pan-fired sans oil on a thick iron pan. The name Chapati (made with wheat flour) means “meal” i n Bengal, and a few pieces of this with dips like lentil dhals, minced mutton or chicken keema, will fill you up easily.
Azmi Restaurant (Chapati Biryani)
2 Dalhousie Ln (Map) 7am – 10pm Daily
This, after so many searches, is still the definitive go-to place for soft and roasty chapatti in Singapore. They had been rated die-die-must-try or the ultimate 3 pairs of chopsticks ranking in our Makansutra guides since 1997. As per traditions, not a drop of oil is used when they roast the stretched chapatti dough on the thick iron pan. They flip them on the hot pan fast and furious, seemingly expressionless and it’s a sight to just watch them toss and throw these rotis. Make good social media images. These things are not canned food; you have to eat them immediately to get the best effects. You can have it with the traditional lentil dhal curry or up the game with a side order of keema (minced lamb curry) or leg of lamb, chicken masala and even their chick peas and okra masala are popular. And if you dare, point to that order of goats brain curry to dip the chapatti in!
Muhabbat Setia Hati Roti Chapati
1 Geylang Serai #02-162 Geylang Serai Mkt & Food Ctr (Map) 2.30pm – 6pm Mon
Nothing fancy here except a well pan-roasted chapati, sans any oil, with a rich and hearty bowl of vegetable dahl or lentil curry, or you can kick it up with some chicken or mutton keema. The chapati comes roasty, soft, hot and very fluffy. Best to eat them fresh as they may firm up if you let it sit. Just tear a piece and swirl it into the curry and enjoy, ideally makan-tangan style with your clean fingers!
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