Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butternut squash and milk chapatis. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Butternut squash and milk chapatis is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Butternut squash and milk chapatis is something which I’ve loved my entire life. They’re fine and they look wonderful.
It is the same basic concept, but I added in even more flavor with the addition of thai curry paste and coconut milk. Replacement for coconut milk:You can use heavy whipping cream or full fat milk or half and half in place of coconut milk. Keto Butternut Squash Soup:Replace carrots with cauliflower to make it keto friendly in this recipe.
To get started with this particular recipe, we must first prepare a few components. You can cook butternut squash and milk chapatis using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Butternut squash and milk chapatis:
- Prepare 1 small sized butternut
- Prepare 3 1/2 cups atta mark flour
- Take salt (to taste)
- Take 1 cup warm milk
- Take 1 cup oil
Grab some seasonal butternut squash, a couple heads of broccoli, and just a touch of milk. Add everything to a large soup pot, simmer, then puree. Don't throw out those squash seeds! Bring a small pot of water to a boil.
Instructions to make Butternut squash and milk chapatis:
- Peel, remove seeds and chop the pumpkin into small pieces. Wash and place in a sauce pan with water to boil till marshy. drain the water and allow to cool in a larger mixing bowl
- Measure 3 cups flour and sieve into the mixing bowl. add in the salt and 2 tbsp oil then mix. add in the milk little by little as you knead till the dough comes together. place on your work surface and knead some more till you get nice smooth dough. Place in a greased tin and cover with a damp cloth. let rest for at least 15 minutes (this softens the dough)
- Roll out the dough to a large circular shape, about 1/2 centimetre thick, smear some oil evenly and cut into strips. roll up the strips to form a pinwheel design
- Dust your work surface and roll out a circle from the 'pinwheel shape' dough.
- Cook on a medium high heated pan as you flip and apply oil all round so that both sides cook evenly and have even patches and color
- Remove and place in an underlined container as you serve.
Add seeds to a bowl of warm water and separate seeds from squash pulp; drain. Brush a rimmed baking sheet with a thin layer of neutral-flavored oil. Coconut milk is a common ingredient in butternut squash soup, but it is usually paired with curry spcies and the like, which is not what I was looking for. The small amount of coconut milk that I used added just the right amount of fat to make this soup super satisfying, creamy, and filling. Cut butternut squash in half and remove the seeds and stringy stuff.
So that is going to wrap this up for this exceptional food butternut squash and milk chapatis recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
