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Recipes with chapati flour

3 recipes that use chapati flour, with photos, step-by-step instructions and cook times. The quickest, Qeema paratha, takes 65 minutes. It is most often cooked with coriander, green chillies and onion.

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Qeema paratha

Leftover keema from last night's dinner becomes the best breakfast in a Pakistani kitchen, cooked dry, packed into paratha dough and fried on a tawa until crisp and flaky, then served with a cup of strong doodh patti chai and a bowl of yogurt. It is weekend nashta from Islamabad to Hyderabad, and roadside dhabas on the GT Road make it to order for truck drivers before dawn. The filling is savoury, fragrant with cumin and green chilli, and lifted with onion and coriander. A wet filling is the big hazard; it tears the dough and steams instead of crisping, so cook the mince until completely dry and let it cool before stuffing. Chef's tip: mince the cooked keema briefly in a food processor so it is fine and spreads evenly, giving thinner, flakier parathas that do not split.

65 minPakistaniBreakfast & Brunch
by KrazyBadal 0 views

Chapshuro

Climb up to Karimabad in Hunza or wander Gilgit's bazaar in the evening and you will smell chapshuro before you see it: round pies of thin wholewheat dough wrapped around raw spiced mince, onion, green chilli and coriander, cooked slowly on a griddle until the crust crisps and the meat inside steams in its own juices. They are cut into wedges like a pizza and eaten hot as a snack or a light lunch, with green tea or apricot juice, and every family has its own level of chilli. The difficulty is heat control: too hot and the crust burns before the filling is cooked through. Use a medium-low flame and turn often. Chef's tip: press the pie flat with your palm once it is on the griddle, so the filling forms a thin, even layer that cooks right through.

65 minPakistaniSnacks & Starters
by KrazyBadal 0 views

Beef nihari

Nihari takes its name from nahar, the Arabic word for morning, and in Karachi and Lahore it is still a breakfast dish: the big pots simmer through the night and shops open at dawn for office workers and families. Beef shank cooks for hours until the meat falls apart and its marrow and gelatine turn the spiced gravy rich and silky, thickened at the end with a little toasted flour. At home it makes a perfect weekend brunch or Eid lunch, and it reheats beautifully. Serve with naan, fresh ginger, green chilli, coriander and lemon at the table. Chef's tip: cook it the day before and chill it overnight, then lift off some of the fat that sets on top before reheating.

325 minPakistaniMeatSpicy
by KrazyBadal 0 views

Goes well with chapati flour