How to Make Chapri: Savory Bangladeshi Pancakes
Cereals, pancakes, waffles, French toasts, donuts! All are staples of the American breakfast. In Bangladesh, people usually do not eat sweet foods in the morning. Thin ruti (aka chapatti) with veggies or egg, occasional paratha are common everyday breakfast. Hot chapri, also known as chapti in some areas, is also a very popular breakfast item that Bangladeshis enjoy. Each bite of chapri has flavors of cumin, garlic, turmeric, green chili, onion and cilantro. Chapris can be satisfying weekend brunch items and are great weekday breakfast options if you make the batter ahead the night before to save time in the morning.
Traditional chapris are really savory pancakes made of wheat flour but the modern chapris are often made with white flour instead. I like using wheat flour with occasional addition of rice flour. The addition of rice flour makes the chapris a bit crumbly and dense. If you do not have rice flour, the chapris will still taste great with wheat or white flour.
While these pancakes don't need syrup or toppings of any kind, some like to sprinkle a pinch of sugar on top. If the thought of eating pancakes without a syrup or some condiment doesn’t satisfy your palate be sure to give this radish chutney or green sauce a try with them.
- Each chapri takes about 2-3 minutes in total depending on the size.
- To achieve a lumpy batter, adjust with little more water or flour if necessary.
Enjoy, share and have a fabulous day!