Pineapple - 2 cups, cubed
Coconut Milk - 1 cup
Ginger - a small pc.
Lime juice
Sugar - to taste
Ice cubes
Few Pineapple wedges for garnishing
In a blender add the Pineapple cubes along with Coconut Milk, Ginger, Lime juice, Sugar, Ice cubes and 1/2 cup Water. Blend until smooth and frothy.
Pour the drink into two tall chilled glasses and garnish with Pineapple slices.
Wheat Flour - 2 cup + for spreading
Butter - ½ tbsp. + for serving
Salt
Oil
In a food processor add the Wheat Flour along with Butter and required Salt. Run the processor for 30 seconds until the ingredients are just combined. Adding little Water at a time run the food processor until the Dough is kneaded soft and smooth. Smear the Dough with Oil and let rest for about 20 minutes.
Make small balls with the Dough and spread them into small discs. Sprinkle Flour on the Dough while spreading as needed to prevent the Dough from sticking to the Surface.
Heat a griddle on medium heat. Place the rolled Dough on the hot griddle. When small air pockets begin to form flip the Dough. Keep on flipping and cooking until the Dough is cooked through on both sides. Transfer the Chapatti to a serving platter and smear with Butter. Keep closed until ready to serve.
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