Hope you are having a great day so far and keeping safe :). The weather today is one that requires me to stay under my duvet with hot chocolate, marshmallows and cream while watching movies which is what I intend doing except when I need to cook :).
The other day at work, my friend had homemade chapatis and lentil soup…amazing I must say that it gingered me to try it this morning. Instead of lentil soup as I didn’t have mustard or cumin seeds decided to use a homemade dip and some vegetables.
Prep time: 10mins
Cook time: 10mins
1 tablespoon ginger and garlic paste
50ml milk, optional
300g cherry tomatoes, halved
2 medium red onions, thinly sliced
1 tablespoon chilli sauce
Place 350g flour in a deep bowl, add salt and ginger and garlic paste. Add water and milk into the bowl, a little at a time, kneading as you go, until you have a soft elastic ball. The longer you knead the softer the chapatis will be.
Sprinkle some of the remaining flour on a clean flat surface.
Divide the dough into 10 and shape into a ball. Flatten the balls and roll out into a flat disc about 15cm in diameter, flouring the surface when necessary.
Heat a shallow frying pan. Lay the chapati on the pan and cook for about 20 seconds or until the surface is bubbling.
Turn it over and cook the other side for 10 seconds. As soon as brown spots appear on the underside, the chapati is done.
Repeat for the remaining balls.
Meanwhile add yoghurt, chilli sauce and half the tomatoes in a food processor and blend for 30 seconds or until you have a smooth paste.
Serve the chapatis, with tomatoes mixed with onions and the dip.