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Chapati-Meatballs

Chapati & Meatballs

There is nothing that tastes as good as soft meatballs soaked in a beautifully flavoured sauce and served with warm soft layered Chapati’s. This dish is an absolute winner!

There is nothing that tastes as good as soft meatballs soaked in a beautifully flavoured sauce and served with warm soft layered Chapati’s. This dish is an absolute winner!
Chapati-Meatballs

Ingredients

For the meatballs:
500 gms mince meat, 20% fat
1 tbsp coriander-cumin powder
Salt to taste
Freshly ground black pepper
Coriander leaves, chopped
2 tbsp oil
1 tsp cumin seeds
1 large onion, chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp chili powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 can crushed tomatoes
1 cup water
1/2 cup plain yoghurt
Chopped coriander leaves, for garnishing
For the chapati's:
4 cups Unga wa Dola all purpose flour
3 tbsp margarine (substitute with white fat)
Salt
1 cup warm water (very important for it to be warm)
extra margarine for layering, extra flour for dusting and sprinkling

Instructions

1
To make the meatballs: Mix together minced meat, coriander-cumin powder, salt, pepper and coriander leaves. Take 1 tbsp of the mixture in your palms and roll it. Do the same with the rest of the meat.
2
Heat oil in a pot. Add cumin seeds and once they crackle, add onions and cook for 1-2 minutes or until they turn translucent.
3
Add ginger and garlic and toss. Add coriander cumin powder, chili powder, turmeric powder, garam masala and salt and stir.
4
Add the tomatoes and water, stir and let cook for 15 minutes or until oil starts to ooze out of the surface.
5
Add the meatballs in the sauce and simmer for 25 minutes. Finish off with plain yoghurt and cook for 5 minutes. Garnish with coriander leaves.
6
For the chapati's: In a bowl, mix together flour, salt and margarine. Add water and knead the dough. Knead for 10-15 minutes or until the dough is super soft. Cover with a damp cloth and rest for 30 minutes.
7
Take a portion of dough in your palms (enough to fill your fist). Roll it out into a thin circle. Spread 1 tbsp margarine evenly and sprinkle some flour over it.
8
Now create the folds or rolls. View the video above for detailed information on how to roll it and create the layers.
9
Once you have chosen your method of rolling the chapati into layers, press down the dough and roll the dough into a circle of your desired thickness. However, too thick will make the chapati too dough'y and too thin will make it too crispy and it wont be soft.
10
Heat a heavy pan (heavy pans make better chapati's than the light pans) and place the chapati on it. Cook for 30-45 seconds and once the air pockets start to form, flip it.
11
Use a chapati press or fold a cloth and press on the chapati on all sides so it cooks evenly. Flip it again, add 1 tsp of margarine on it and flip it over the margarine. (view the video above if this is confusing).
12
Use a spoon or spatula to press the sides down as you keep moving the chapati. Cook for 15-20 seconds and flip it around again. Press down for another 15-20 seconds and its ready to serve.
13
Serve straight away or if you are serving it much later, cover with a towel and set aside. This will keep them from drying out and will stay soft. You can also roll the chapati's and serve.

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Pika Chakula
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