So this is a delicious recipe that was inspired by my boyfriend.
I love chapatti’s, my mother taught me at a very young age how to make them, while my friends were eating toast with jam I was enjoying my chapatti with jam during the school break. My sister and I used to make them together since I was too young to handle the stove, I loved those nights and enjoyed kneading the dough and rolling it out and how the whole house smelled of utter deliciousness.
When I moved to Mombasa, Chapattis where easily available ( My best friends are of Indian descent so yeah lunches where always crazy good chapattis or parathas mmmhh don’t get me started) so I stopped making my own chapattis, instead I missed the German sourdough bread. I tell you it is always the thing that you cant have!
So when I moved back to Berlin and I had my fair share of sourdough, to no surprise I started to miss chapattis again and naturally I started to experiment and make my own.
There are two types of chapattis that I am familiar with one is the Indian type that uses almost no oil and is flat and firm. Then there is the Coast Mombasa Chapo which is more oily, soft and is layered in texture. My mother taught me a blend of the two something in between an Indian and a Mombasa Chapo ( a hybrid chapatti)
It is always fun to see the reaction when you tell people “ok let’s make bread then,” or when you serve it. It’s like as if people think that you have some kind of magic power when in reality making chapatti is so easy and cheap. Cheaper than bread and good for you as you can twerk it up and make it nutritious with ingredients such as seeds and wholewheat flour instead of white flour, it’s really very easy, delicious and stores very well -therefore it can be prepared and frozen and enjoyed throughout.
I experiment a lot with chapattis and my partner does too now, he recently made a quesadilla chapatti which inspired me to make one as well with a potato green pea curry filling which was delicious and then one with wilmersburger vegan cheese alternative and it turned out so delicious as well.
Hope you enjoy it too and get endlessly creative with your fillings !!
makes 6 chapatti this depends though on how big you make them
2 cups of flour ( of your choice I used organic wholewheat feel free to use spelt or wheat)
1 cup of room temp water
pinch of salt
1 tbsp of oil ( again your choice or feel free to omit)
Potato ‘Aloo’ filing/curry (Option 2)
4 diced potatoes the ones that get mashy in german we say nicht festkochend sondern mehlig
1 diced carrot
1 cup of frozen, canned or precooked green peas
1 diced red onion
1 tbsp of coconut oil
1 crushed garlic clove
1/2 tsp of mustard seeds (optional)
1tsp garam masala
1tsp of madras curry ( or whatever curry powder you prefer)
1/2 tsp Cumin powder
dash of chilli flakes
1 cup of water
salt to taste
Cheesy version ( Option 2)
Vegan cheese alternative i used Wilmersburger Classic
salt and pepper to taste
In a bowl mix the flour and salt add in the water and mix first with a spoon. Once everything is mixed together it is time to get your hands dirty. Flour a flat surface and get kneading, punch, slap, throw and pinch that dough do this workout a minimum of 10 minutes. The dough should be elastic not sticky and not dry and hard either, it should be soft and elastic. once you are done kneading roll it into a log and cut into 6 even pieces. Roll all six pieces into balls brush some oil on the pieces and let them rest on the floured surface. ( if you only want to make chapattis without the filling let them rest for up to 30 minutes before you roll them out and cook them)
While the chapatti dough is resting you can start making the aloo mix.
Heat the coconut oil in a medium-sized pot on medium high heat. Once the oil is hot add in the onions and mustard seeds. Stir constantly once the onions are glassy add in the garlic and all the spices. stir everything well together once the spices are fragrant add in the potatoes and carrots mix well and then add in 1/2 cup of water, reduce the heat to a simmer. let it simmer for 16 minutes make sure to check on it in so that once the water has evaporated add in the other 1/2 cup. Once the potatoes are soft and mashy add in the peas and salt to taste stir well and turn off the stove.
This potato curry can also be enjoyed as a side to chapattis or with rice.
Place a pan on a medium-high heat stove. While the pan is heating up on a floured surface get a rolling pin ( if you do not have one, a wine bottle works perfectly well for this) and roll out one ball into a thin flat disc shape ‘think chapatti’. The thickness of the chapatti depends on you however i like mine thin. Place the rolled out chapatti on the hot pan, if you are adding the filing take one spoon of the filling and spread evenly on one side of the chapatti. Close the chapatti with the other half ( that has no filling) and flip over now cook till both sides are brown ( usually 3 minutes that’s 1,5 minutes on both sides depends on your stove top) you can spread some coconut oil or whatever kind of oil you prefer on both sides before taking it off the pan ( Important if you are adding oil do this at the end that is once the chapatti is about to get off the pan). REPEAT FOR THE REST.
For the cheesy variation cut up your cheese and place on one half of the chapatti add salt and pepper and then close with the other half. Then its the same procedure as above- cook till both sides are brown.