I had made baked samosa. For the samosa pastry, I had made chapati/tortilla from wholewheat flour. It was then filled with the stuffing made from potato, peas, and spices by making a cone from the chapati and then sealed.
I was left with extra chapati and so thought of baking it to make crispy chips. I had khakra masala or mix masala which is made from black pepper, rock salt, coriander-cumin powder, salt, mango powder. I thought of using it as the seasoning on the chapati.
I took chapati, brushed it with oil, sprinkled a generous amount of mix spices over it, cut it into triangular wedges like cutting a pizza and kept it for baking. The baked chips came out so crisp and the masala enhanced its flavor.
My son and even we enjoyed it a lot and he asked me to make it again.
The seasoning over the chips can be experimented as per your taste such as:
Italian flavor – Mixed herbs, chili flakes and salt
Mexican flavor- oregano, paprika, cumin powder, onion powder, garlic powder
or by using tomato powder, onion powder, garlic powder, cheese powder.
This wholewheat chips are so easy to make, healthy and enjoyed by all. They can be enjoyed with a cup of tea or coffee or with some dips. They can be also baked with some veggies, beans, and cheese and can be served as a starter for a party.
Baked Wholewheat Chips
- 1.25 cup wholewheat flour
- 2 tbsp fine semolina If you have coarse semolina just pulse it once in the mixer grinder
- 1/4 cup cornflour
- 2 tbsp ghee melted and sizzling hot
- 1/2 tsp salt
- 1 tbsp oil
- 1 tbsp lemon juice
- 1 tsp oil for smoothening the dough
- water for kneading the dough
- oil to brush the chapati/tortilla
- 2 tbsp Mix masala I have used the masala which comes with the khakhra packet. It contains black pepper, black salt, coriander cumin powder, salt, mango powder.
- In a mixing bowl add whole wheat flour, fine semolina, cornflour, sizzling hot ghee, oil, lemon juice and salt.
- Mix them well with the fingertips till it resembles like breadcrumbs.
- Add water and knead into a firm dough. Apply oil and cover and keep aside for 20 minutes.
- Knead again till the dough is smooth.
- Make balls from the dough. Take one ball and flatten it.
- Dust it with flour and roll it into a thin circle of around 12 cm diameter. Put it on a heated flat pan or tava. Bubbles will appear
- Flip it and cook lightly on the other side. Do not cook full.
- Remove in the plate to cool.
- Similarly, make other chapatis/tortillas.
- Take one chapati/tortilla. Brush it with oil.
- Sprinkle the mix masala (black pepper powder, black salt, coriander-cumin powder, salt , dry mango powder) generously. Cut it into triangular wedges as pizza. You can also use another seasoning such as oregano, mixed herbs,mint, parsley, tomato powder, onion powder, garlic powder.
- Place the triangles on the baking tray lined with baking paper. Bake @ 200 for 10-12 minutes or until golden ad crsip.
- Remove, cool and serve. Serve it with your favorite dip. Store in an airtight container for 15 days.