Keema chapati is often served in a breakfast banquet and topped with yoghurt or a sweet chutney.
- 2 tsp vegetable oil
- 1 onion, finely chopped
- 2 garlic cloves, finely grated
- 3 cm-piece ginger, peeled, finely grated
- 1 long green chilli, finely chopped
- 1 bunch coriander, roots and leaves chopped
- 1.4 kg minced lamb
- 2 tsp garam masala
- 1 tsp ground turmeric
- 2 tbsp lemon juice
- 280 g (1¾ cups) wholemeal flour, plus 2 tbsp extra
- 2 eggs, lightly beaten
- 60 g ghee
- yoghurt and chopped coriander, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour
Heat oil in a large frying pan over medium heat. Add onion, garlic, ginger, chilli and coriander roots. Cook for 7 minutes or until lightly browned. Add lamb, garam masala and turmeric and cook for a further 10 minutes or until mixture is browned and dry. Stir through coriander leaves and lemon juice. Season with salt and pepper and set aside to cool.
Place 280 g flour and 1 tsp salt in a bowl. Pour in 220 ml warm water and mix to a soft dough. Transfer dough to a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Return to bowl, cover with a damp cloth and set aside for at least 1 hour.
Divide dough into 10 golf ball-size pieces. Transfer to a lightly floured work surface and roll out each piece to form a thin 20 cm round.
Combine 2 tbsp flour and 2 tbsp warm water in a bowl. In a separate bowl, combine mince mixture and eggs. Shape 1 cup mixture into a square in the centre of each chapati. Fold in sides to enclose filling and seal with flour paste.
Heat 1 tsp ghee in a frying pan over medium heat. Working one at a time, cook chapatis for 2 minutes on each side or until golden. Repeat with remaining chapatis and ghee. Serve with yoghurt mixed with chopped coriander.
Photography Chris Chen
As seen in Feast magazine, March 2014, Issue 29.