During Vata season digestion may be weakened because of the fluctuating characteristics of Vata. The integration of chapattis (flat breads made without yeast) and chutney into your meals can help promote good digestion and pacify Vata.
Ayurveda does not recommend yeasted breads because yeasted breads can promote ama (toxins) in the body. Yeasted breads can be difficult to digest and can aggravate Vata and cause bloating. The ideal bread is non-yeasted and made freshly at meal-time. Chapatis are enjoyed best piping hot from the stove.
The following recipe makes 12 individual servings
2 cups unbleached white flour
1/2 teaspoon salt
1/2 – 2//3 cup of warm water.
Combine flour and salt in a mixing bowl. Gradually add water until dough forms a firm ball.
Dust the ball of dough with flour, cover and let set for 30 minutes. (This is an important step in increasing the digestibility of the chapatti)
Cut the dough into 12 pieces and roll each piece into a ball. Put the ball onto a floured surface and use a rolling pin to create a 6 inch circle.
Step 4 — for those with gas cooktops
Place the chapati on a heated griddle or frying pan. Cook about 1 minute on each side.
Step 5 — for those with gas cooktops
Put the chapatti directly on the flame of a gas burner and cook until the bread puffs up.
Step 4 and 5 for those with electric cooktops
Take a clean kitchen towel and bunch the corner into a ball.
Place the chapati on a heated griddle or flying pan. Cook the chapatti until you see the surface become slightly darker in color. Flip the chapatti over and look for bubbles to form. Once the bubbles form, flip the chapatti again and quickly begin pressing the chapati with the cloth ball until the dough balloons. Flip once and remove.
RAISIN-GINGER CHUTNEY (A specialty of The Raj)
This chutney makes a tasty addition to meals and acts to stimulate the digestive fires.
Combine in a food processor:
3 tablespoons lime juice
1/3 cup orange juice
3/4 cup chopped, pealed fresh ginger root
1/2 cup raisins
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