Making Chapattis

Mattar paneer

Since doing an Indian cooking course and having a gander at the beautiful Prashad cook book, my home curry-making has definitely gone up a notch. In particular, Prashad’s mattar paneer is sure to become a weekday dinner staple: it’s so quick and easy yet authentic-tasting, uses storecupboard/freezer ingredients (did you know paneer freezes?!) and feels pretty healthy despite the main ingredient being um, fried cheese. Must be better than a takeaway at least. I like making more interesting rice dishes as an accompaniment too: the lemon, mustard seed and curry leaf rice we made on the course is perfect with a mild, creamy curry, and Prashad’s tumeric dal rice does great with the mattar paneer.

Chapatti
Chapatti

My absolute favourite thing to make however is chapattis, the little wholewheat puffed flatbreads that are so perfect at scooping up handfuls of curry to convey it to the mouth. I use the Fabulous Baker Brothers’ recipe and method, which involves the pretty fun task of toasting the chapattis over an open gas flame to get that wonderful airy texture and charred outside. I even videoed myself doing it, at immense personal risk – you’re welcome. Ignore my filthy hob please.

Finished with a dash of butter, they’re the perfect finishing touch to a homemade curry.

Chapatti

9 thoughts on “Making Chapattis

  1. These look so good. I haven’t had a curry since March last year -I have a clear brace and it stains bright yellow if i do. As soon as its off I’m making these to go with a boat load of curry

    1. Oh dear! Even a homemade one without turmeric – that’s the real staining stuff, as I know from my measuring spoons after scooping it up..

  2. Oh my god, they look delish! I’m asian and I’ve gotta say- you make them better than my dad! Hehehe and you do them the asian way of putting them straight on the hob. Well done you:-)! x

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