Monday, November 12, 2012

Making chapatis

Philly, this is the recipe we have been using, shown to us by Paskalina.

It is not an exact science. It is all estimates.

3 cups of plain flour, 1/3 cup of oil and 2 dessert spoons of sugar.
 Knead into a dough adding water when necessary.
 Roll out into 'snakes' and then twirl them as below. Paskalina says it gives the chapati a better shape.
 Ours never roll out into the perfect circle that hers do.
 Cook in a pan, lightly brushing each side with some oil. You don't need very much on them at all.
We put ours in the oven to keep warm as we are cooking, but the Tanzanians use a plastic bag which works just as well (perhaps even better).
For our beans we grate a carrot very finely and lightly fry it with some green capsicum. Then the beans are added with some water. If we were organised we would be soaking our beans overnight etc., but usually it is a couple of cans of red kidney beans :)
Then any sort of spices can be added (usually a teaspoon of curry powder) and some Mchuzi mix. Unfortunately I don't think you will be able to get anything like it in Australia. It is a gravy mix that is bright orange/red in colour any doesn't really have any sort of meat flavour... more tomato like.


  1. I am going to give it a go!! thank you for posting.

  2. It's interesting the different ways of making chapati... In Fiji they use ghee or clarified butter instead of oil and salt instead of sugar. Puts boiling water gives it a really good elasticity. In Pakistan it's just floor waste and salt I think and cooked in a tandoor oven.