“豆渣儿”Soy Chapatis

Great use of 豆渣儿! I make soymilk in Vitamix but like to strain out the bean solids. These add softness and nice flavors to chapatis. This recipe was inspired by Mummy’s “Tofu and Miso” making book that she never looked at :)

Ingredients:

• 豆渣儿 - 1 cup

• Chakki Atta flour (Indian fine whole wheat flour, get at Indian store. DO NOT USE FLOUR THAT ALREADY HAS BEANS!) - 1+1/3 cup.

• Water - adjust accordingly such that dough is pliable but not sticky. Amount depends on dryness of soy pulp

• Salt

• Oil — ~ 2 tablespoons

• fenugreek powder (2 tsp, optional)

• fenugreek leaves (optional)

Method

1. Mix ingredients, do the ratio so not too salty and dough is fairy soft. Divide dough into small chunks and oil outside a bit.

2. Let sit for a few hours to become more pliable.

3. Roll the rotis. It should be possible to roll them without adding flour, but flour will make it stick to the pan.

4. I cook in cast iron pan, could probably use crepe machine or other skillet as well. Be careful of the temperature — better to air on the side of too cool. If it is too hot holes will burn in the roti.

SHC Notes: These chapatis are very soft. I made them with multigrain Indian fine milled flour (containing whole wheat, soy, millet and other whole grain flours). I assume it is quite low carb. The dough was quite delicate (not enough gluten) on Day 1 but became much more pliable after a day in the fridge. Fry a slice of cheese on either or both sides made them even tastier!