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Chapati Recipe

1.

Knead flour and enough water into a smooth and soft dough (enough to press a finger into it without much pressure).

2.

Flatten, make impressions with your finger tips, and sprinkle some water. Let it rest, thus, for about 30 minutes, at least.

3.

Knead a little again, roll pieces of dough into smooth balls, flatten and roll into rounds about 1/8" thick (will take some practice).

4.

Place the tawa over the fire, and heat over high heat till a drop of water thrown over it, evaporates immediately with a sizzling sound.

5.

Place a chapatti over the tawa and as soon as the edges start rising lift it with a pair of and place over a direct flame, with the uncooked side down. It will puff up immediately.

6.

Flip it over to cook the other side a little more and your chapatti is ready.

Recipe: Mince Cheesy Chapatis

 How to prepare mince cheesy chapatis [Courtesy, Chef Ali Mandhry]

What you will need

5-6 dry white chapatis (cooked)

250g beef mince

1/2 cup cold water for soaking

2 tablespoons vegetable oil

1 large onion, diced

1 teaspoon garlic mince

1 teaspoon black pepper

1 teaspoon paprika

2 beef bouillon cubes

2 tomatoes, grated / puree

140g tomato paste

1 cup water

Extra oil for sauteing, about 2 tablespoons

250g Mozzarella cheese, grated

What to do

In a pan over medium heat, add in the 2 tablespoons oil and fry the beef mince until cooked and set aside.

Using the same pan, add the extra oil and saute the onions and garlic. Add in the black pepper, bouillon cubes and paprika and mix well.

Add the tomato paste and the water, bring to a boil then add the cooked beef mince. Mix well, cover and let it cook further until the oils start to bubble up. Once ready, remove from heat and set aside.

In a separate pan over medium heat, put the chapati, scoop 1 serving spoon of the mince over the chapati and add the mozzarella cheese. Cover the chapati to form a taco shape and flip it over so that both sides cook well. Add the cheese melts.

Once you see the cheese dripping and start to form a crust on the sides your mince, the chapatis are ready. Serve with a side of extra mince and enjoy.

How To Make Chapatis

Place the chapati flour in a large bowl and mix in the salt. Measure 300ml/½ pint water in a jug and add enough to the flour to just bring the mixture together. Using your hands, knead the dough until smooth. Tip out onto a lightly floured work surface and knead until smooth and elastic. Set aside to rest for 15–20 minutes.

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