Dhal chapati

Dhal chapati

Chapatis with lentil and spinach filling

By
From
The Complete Asian Cookbook
Makes
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1 quantity Chapatis, uncooked
205g red lentils
200g spinach, finely chopped
2 tablespoons oil or ghee, plus 1 tablespoon extra
1 onion, finely chopped
1 garlic clove, finely chopped
1 teaspoon ground cumin
1/2 teaspoon Garam masala
1 teaspoon salt, or to taste
squeeze lemon juice

Method

  1. Make the chapati dough as directed but add an extra generous measure of water to make a softer, more pliable dough. Knead well and set aside.
  2. To make the filling, put the lentils into a saucepan and add enough water to cover by 1.5 cm. Bring to the boil, then reduce the heat to low, cover, and simmer for 5 minutes, then stir in the spinach and cook for a further 5 minutes, or until the lentils are tender — you may need to add more water.
  3. Heat the ghee in a frying pan over medium heat. Cook the onion until soft and golden, then add the garlic and lentil and spinach mixture and stir to combine. Add the cumin, garam masala, salt and lemon juice and continue to cook, stirring regularly, until all of the liquid has been absorbed and the mixture is dry. Remove from the heat and allow to cool; taste and adjust the seasoning.
  4. Divide the chapati dough into eight even-sized balls and press them to make circles with a 10 cm diameter. Put a spoonful of the lentil and spinach mixture into the centre of each, then bring the edges of the dough together and pinch well to seal. Roll each chapati out into circles with a 20 cm diameter on a lightly floured work surface — they should be thin, but not so thin that the dough breaks and lets the filling out.
  5. Heat a little ghee on a griddle plate or in a large heavy-based frying pan over high heat. Cook the chapatis, in batches, pressing gently until golden on the underside. Brush a little extra ghee over the top of each, then turn and cook until golden. Remove to a plate and cover with a clean tea towel while cooking the remainder. Serve hot.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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