Fried Indian bread that is so moorish and tasty. Serve up with your favourite curry or chutney ...
Wholemeal Flour - 400g
| ||Fresh Coriander, finely chopped - 3 tbsps|| |
| ||Birdseye Chillies, finely chopped - 3|| |
| ||Cumin Seeds - 1 tsp|| |
| ||Vegetable Oil - 1 litre|| |
| ||Chilli Powder - ½ tsp|| |
| ||Sea Salt - to taste|| |
| ||Black Pepper - ½ tsp|| |
| ||Lucknow Mango Chutney - 5tbsps|| |
| ||Ghee - 25g|| |
• Sift the flour into a bowl with the salt and then add the coriander, chillies, cumin seeds, chilli powder and black pepper.
• Add the ghee and slowly knead together, adding up to 200ml water a little at a time.
• Ensuring it's all well combined and not sticky, wrap the dough in cling film and place in the fridge for 20 minutes.
• Roll the dough as thin as possible on a lightly floured surface. Using a pastry cutter or chefs ring of approximately 6cm cut out discs as flour free as possible.
• Heat the oil in a medium sized, deep pan to 180C, the oil should be at least 5cm deep but also have 5cm extra room below the rim of the pan for expansion.
• Place one or two discs into the oil at a time and hold below the surface if possible until it puffs up, once it has flip it over to cook the other side fully.
• Remove from the oil and drain on kitchen paper.
• Serve with Lucknow Mango Chutney and enjoy these delicious fried chapatis whilst still hot!