Tuesday, October 8, 2013

Meat Stuffed Chapathi

A variation to our normal chapathi...something that the kids will love for breakfast, lunch box or even dinner.

Meat mixture - Ingredients

Minced chicken - 2 cups
Big onion - 1 big, finely chopped
Green chilly - 2, chopped
Ginger - 1 inch piece, chopped finely
Garlic - 2 cloves - chopped finely
Curry leaves - 1 sprig
Chilly powder - 1 tsp
Turmeric powder - a pinch
Garam masala - 1/2 tsp
Oil - 2 tbsp
Salt - adjust as per taste

For the minced chicken -
Wash & clean about 4-5 pieces of chicken. Boil the chicken with required salt & pepper till the chicken is cooked well. Let it cool. Remove bones from the meat and shred the chicken.

Heat oil in a pan, add the chopped onions, garlic, ginger, green chilly & curry leaves. Saute the mixture well until the onions turn light brown. Now add chilly and coriander powder and saute till the raw smell goes. Add the shredded chicken. Mix well and sprinkle some garam masala. Mix again and turn off the stove. The meat mixture is ready.

For the chapathi dough

Atta / Whole wheat flour - 2 cups
Water 1 cup
Olive oil - 1 tsp
Salt - 1 tsp

Make a soft dough using above ingredients with hand or a mixer with dough hook. Take a small ball of dough, flatten it on your palm using your hand to the size of a small poori. Put 2 tbsp of meat mixture to the center and close the poori, by locking the ends. Make it into a ball again. Now dip it in little more atta and flatten into thin round disc (just like a chapathi). Heat a tawa and cook both sides of the chapathi. Towards the end, brush both sides of the chapathi with little butter or ghee.

Serve it hot with curd & pickle.

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