Chapati in Penang

   Posted by: CK Lam   in Chapati, George Town, Hawker, Indian Cuisine, Penang

Chapati is a very tasty and filling flatbread, especially when paired with vegetable or meat curries. Although this Penang hawker food is a staple in the Indian diet, this savory food is hugely popular with other races too.

Penang Chapati by what2seeonline.com

The eateries in Penang churn out chapatis with different textures, ranging from the soft to the chewy ones. Among the many eateries in George Town, there are two favorite places for me to get great chapati.  One of them is located in Queen Street with the other in Ah Quee Street. The chapati is made fresh daily in these two eateries with the same concept of rolling and enlarging the dough.

Penang Chapati by what2seeonline.com

The chapati from the stall in front of Restaurant Sulltania in Queen Street is available from the evening and is slightly different with its own method of cooking.

Penang Chapati by what2seeonline.com

The chapati made on the spot is cooked on wire gauze directly over heat from a charcoal grill.  Cooked quickly on high heat with the continuous flipping of the wire gauze, it ensures even cooking on both sides.

Penang Chapati by what2seeonline.com

The chapati with both sides slightly charred has a lighter texture with a pungent charred aroma. This chapati is one of the best I have eaten so far.

Penang Chapati by what2seeonline.com

Waiting for the chapati to rise

The flat disc of chapati is best eaten with the vegetable curry. The curry is on the lighter side, with beans in it. The best way is to tear of a small piece of the chapati and dip it in the curry.

Penang Chapati by what2seeonline.com

Restaurant Sulltania
57 Queen Street
10200 Penang

Tel : 04 2636744

GPS Coordinates : N 05 41725   E100 33862


Maj, is located in Ah Quee Street, further up from the Lor Mee stall that I have tried several months ago. It serves freshly made chapati in a tiny little shack. This stall is doing roaring business serving chapatis for the early morning crowd of office workers to start the day. This stall incorporates grilling the chapati using a griddle over a gas stove.

Penang Chapati by what2seeonline.com

The worker has his way of making the dish look so simple. He rolls the ball of dough on a light floured board in a circular shape. The rolled out chapati is cooked on the griddle plate for about one minute and turned over to cook the other side for another minute. The edges are pressed lightly to encourage forming of bubbles (puff) which makes the chapati light.

Penang Chapati by what2seeonline.com

Penang Chapati by what2seeonline.com

Gorgeous chapatis ready to go

The fluffy chapati comes with a delightful chewy texture with wheaty flavor. Maj has good curries for their chapati, with a choice of Sardine or Curry Kambing.

Penang Chapati by what2seeonline.com

The pieces of kambing was tender and I personally love the combination of this meat curry with my chapati. Head over to these two places to try out the chapati as both is unique in its own way and best of all, they are tasty and affordable.

Penang Chapati by what2seeonline.com

Gerai Makanan Dan Minuman Maj
Next to No. 47 Ah Quee Street

Business Hour:  7am till 6pm

Closed Sunday

GPS Coordinates : N 05 41579   E100 33828

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This entry was posted on Wednesday, May 26th, 2010 at 11:59 am and is filed under Chapati, George Town, Hawker, Indian Cuisine, Penang. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

17 comments so far


Oh, that’s new to me – never seen chapati made with a wire grill before. Must taste different… in a good way. :)

CK Lam Reply:

Cooked over direct heat is definitely different :)

May 26th, 2010 at 1:22 pm

yum yum, this look too good. and my 1st time see chapati made over a wire grill.

CK Lam Reply:

It sure was interesting that I have to shared the making of this chapati with everyone!

May 26th, 2010 at 7:03 pm

It’s fascinating to see the pictures how chapati is made. Must be very delicious freshly made.

CK Lam Reply:

Glad you like this post!

May 26th, 2010 at 7:42 pm

I’d take the one on Ah Quee Street, for I like mine with a spicy sambal sardin … and the shack just BEGGED to be photographed over and over again … lovely post, CK.

CK Lam Reply:

Do make a point to try it out when you are in town.

May 26th, 2010 at 8:37 pm

Penang has got good spread of Indian food…love chapatti, one of the healthiest food

CK Lam Reply:

Will be featuring many other Indian food in time to come….

May 27th, 2010 at 8:32 am

OMG chargrilled chapati! this is amazing! something really looked unique! wow I don’t mind trying a two or three!:)

CK Lam Reply:

I think you will eat more than that :)

May 27th, 2010 at 8:39 am

I love chapati! They are very healthy compared to roti canai

CK Lam Reply:

They sure are less oily than the roti canai.

May 27th, 2010 at 10:13 am

i’ve never seen naan grilled on wire gauze before. very interesting. both a safe and practical way to produce a fluffy piece of Indian bread. good stuff, this!

CK Lam Reply:

A must try to taste the difference!

May 28th, 2010 at 12:32 am

the chapati make like the gurney grill sotong like that..

CK Lam Reply:

Haha… you are right! Come to think of it, I still have the grill sotong article in the folder :)

May 28th, 2010 at 11:28 am

wow, so special, chapati grill with charcoal~~

CK Lam Reply:

yeah…much flavor cooked over direct charcoal fire.

May 29th, 2010 at 12:06 pm

yumm I love indian food, cant wait to get to penang :) hi, was wondering what are the best food places, ( halal) along with kids.

CK Lam Reply:

Thanks for dropping by my food blog. Just check out the Halal food under the Categories Box.

May 29th, 2010 at 4:04 pm

YEss!!! the Ah Quee rd stall tht I like the most!!!… especially eat with the curry chicken flavour… Mmmmm, yummy!!!

CK Lam Reply:

I will want to try out the curry chicken too!

May 29th, 2010 at 5:14 pm

wah, making capati also use charcoal dy ar? I thought only Char Koey Teow with charcoal. Cari makan susah now, have to be extraordinary, even making a capati :-)

CK Lam Reply:

You have to try both the capati to see the difference between cooked over charcoal and on the griddle plate.

May 30th, 2010 at 10:02 pm

Yum… a healthy alternative to roti canai, hard to find nic chapati… love this article, thanks CK :D

June 3rd, 2010 at 8:58 am

Hmmm.. I love capati la… The Sardine puree at Maj is the best… mmm

June 5th, 2010 at 4:32 pm

i am just wondering if you taste the ‘rusty’ taste of the wire grill ?

June 7th, 2010 at 4:38 pm
mama tipah

mmg suka capati..tambah2 lg yg nipis dan lembut cecah dgn kari daging…. emmmm sedap

November 13th, 2012 at 9:32 am

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