Deep Fried Chapati with Almonds and Sultanas
Don't be put off by the idea of making your own bread. Chapati is very simple to make. If you don't like the idea of deep frying the bread, you can always pan fry it in a little oil, ghee or butter. There are many types of fillings you could use such as peas cooked with aromatic herbs or potato. The filling can be totally omitted and single pieces of bread can be deep fried or pan fried.
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6 stuffed chapatis or 12 single chapatis
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Prep: 15 minutes
Cook: 5-8 minutes
- 250g wholemeal flour
- 150ml water
- 2 tsp ghee or oil
- pinch maldon salt, ground
- Oil for deep frying
- 60g almonds, ground
- 60g flaked almonds
- 60g sultanas
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Chapatis:Place sifted flour and salt into a bowl. Add the oil or ghee and rub it into the flour. Make a well in the flour and pour the water in it. With your hands blend it with the flour until it forms a moist but firm dough. Knead the dough for 10 minutes. Cover the dough with cling film or a tea towel and leave it to stand for 30-60 minutes. After resting knead the dough for a couple of minutes and separate it into 12 even balls. On a floured surface roll the balls out so that they fairly thin like crepes.
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Filling:Place the ground almonds onto the centre 6 rounds of dough. Then sprinkle over the almond flakes and sultanas. Dampen around the edge of the 6 rounds and place the other rounds of dough on top of each one with filling and seal around the edges well.
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To Cook:Heat the oil in a deep fryer, large saucepan or wok, to 180°C at this temperature a cube of bread will become crisp and golden and rise to the top if placed in it. Place a filled chapati in the hot oil and spoon over a little oil over the top, cook each side for around 15 seconds. Drain them on kitchen paper and warm while you cook the remaining chapatis.
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To Serve:Serve the chapatis hot with curry or accompaniments such as cucumber raiti and mango chutney.
* The chapatti's can be pan fried in a little oil in frying pan or grill pan.