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!
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)
1 cup warm water (very important for it to be warm)
extra margarine for layering, extra flour for dusting and sprinkling
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.
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.
Add ginger and garlic and toss. Add coriander cumin powder, chili powder, turmeric powder, garam masala and salt and stir.
Add the tomatoes and water, stir and let cook for 15 minutes or until oil starts to ooze out of the surface.
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.
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.
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.
Now create the folds or rolls. View the video above for detailed information on how to roll it and create the layers.
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.
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.
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).
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.
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.