• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsD, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 150 g chapatti flour , (or substitute 75g wholewheat and 75g plain flour)

  2. 1/2 tsp salt

  3. 100 ml milk or water

  4. 3 tbsp clarified butter , (ghee)

  5. 2 tbsp dried mint

  6. 2 tbsp vegetable oil

  7. 1 tsp cumin seeds

  8. 3/4 tsp garam masala

  9. 1/2 tsp turmeric

  10. 1/4 tsp red chilli powder

  11. 1 1/4 tbsp ground coriander

  12. 1 tsp dried mango powder

  13. 1x400 g can chickpeas , drained and rinsed

  14. 2 tbsp boiledhot water

  15. handful coriander leaves , chopped

Instructions Jump to Ingredients ↑

  1. Heat the oil in a medium-sized saucepan set over a moderate heat. Add the cumin seeds and fry for about 30-40 seconds, until aromatic.

  2. Add the remaining spices and mango powder and cook for a further 10 seconds.

  3. Stir in the chickpeas and cook for 2 minutes.

  4. Add the water and coriander and simmer for a further minute. Set aside while making the bread.

  5. For the bread:

  6. To make the bread, mix the flour and salt together in a large bowl.

  7. Add the milk (or water) and knead for about 8-10 minutes, until the mixture has formed a smooth dough. Cover with a damp tea towel and leave to rest for at least 10 minutes.

  8. Divide the dough into 7 equal balls. Dust the balls lightly with flour and roll into 15cm circles.

  9. Using the back of a spoon or your fingers, smear one teaspoon of ghee over the surface of each circle and scatter over a little mint.

  10. Roll the bread up as you would for a tight Swiss roll. Elongate the bread by rolling and pulling out the sides.

  11. . Take one end of each piece of bread and coil it round on itself like rope. Press down with your fingers to flatten again. Dust with flour and roll out into a 12cm circle.

  12. . Heat a griddle over a low flame. Place the bread onto the pan and turn the heat up a little. Once the top surface of the bread starts to dry out, turn it over.

  13. . Take a teaspoon of ghee and using the back of the spoon again, spread it over the bread.

  14. . Score the bread across its surface at regular intervals.

  15. . Turn the bread over and repeat with another teaspoon of ghee and score once again. Continue cooking until golden.

  16. . Turn the bread a third time and cook for a few more seconds until golden. By now both sides should be evenly cooked.

  17. . If necessary, reheat the chickpeas and serve with the bread.


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