Keema Chapati

• Medium wheat flour (Atta ) - 400g + 100g for rolling
• Warm water - 150ml
• Warm milk - 150ml
• Salt - to taste
• Sugar - 1 tsp
• Oil - 30ml or Butter - 25g (optional)

Meat stuffing:

• Minced lamb - 200g
• Onion - 1 small
• Ginger - 1/2" long and 1" thick piece
• Garlic - 3 cloves
• Green chilli - 2
• Turmeric powder - 1/4 tsp
• Coriander leaves chopped - 2 tsp
• Salt - to taste
• Oil - 2 tsp

1. Place the 350g of atta in a wider bowl.
2. Mix water with milk and add it to the bowl of atta.
3. Add salt and sugar.
4. Knead well with the remaining 50g atta; Add more flour if needed; Leave it aside for atleast 1 hour.
5. Make the meat stuffing while waiting for the dough to be ready.
6. After about an hour, take a ball of dough that is 4-5cm wide and roll it to make a ball.
7. Make as many balls as it comes.
8. Take a rolling pin and a mat.
9. Dust both of them with the atta.
10. Dust the dough ball with the atta as well.
11. Roll it flat into a 4" chapati.
12. Take a heaped tablespoon of meat mix, place it at the centre of the chapati, spread it and close with the chapati edges.
13. Roll it further into a 9"-10" chapati.
14. Heat a tawa(flat pan).
15. Brown the chapati on both sides on a medium heat.
16. Add oil/butter if you prefer when browning on both sides.
17. Keema chapatis are ready to be eaten.

1. Rinse and drain the minced meat.
2. Chop the onion and chilli. Grate the ginger and garlic.
3. Heat a non-stick pan.
4. Add the minced meat and brown them until all the water is evapourated.
5. Remove it from the pan and keep aside.
6. Add oil to the same pan.
7. Add onion, ginger, garlic and chilli and fry about 3-4 minutes on a medium heat.
8. Add the turmeric powder and salt.
9. Add the minced meat, cover and cook for about 7-8 minutes.
10. Open the lid and let it cook until all the water is evaporated.
11. Remove them from a pan and keep aside in a bowl.​​​

Leave a Reply