Peppers give immense flavour in cooking especially when it’s roasted! Packed with vitamin C, it’s great for when you have a cold. With both my little ones sniffling away and always comforted with a rolled up chapati in their hands when playing. I thought why not introduce the pepper to the chapati?
I was sooo happy with the result and so were they. A soft orange chapati with strong notes of pepper and coriander. I sent a couple for my Mum to try and she loved them. She wants the recipe! So this one is for you my dearest!
INGREDIENTS
1 red bell pepper
2 garlic cloves
Handful fresh coriander
¾ tsp salt or to taste
1 tsp coriander & cumin powder
½ tsp turmeric powder
½ tsp garam masala
250g chapati flour
1 tbsp sunflower oil
Boiling water to bind
Extra flour for rolling
Butter
METHOD
• Preheat the oven to 180°c, pierce the pepper and place on a baking tray. Roast for 20 minutes or until the skin is shrivelled and the pepper soft. Set aside to cool down
• Remove the stalk and seeds, place roasted pepper in the food processor with the garlic, coriander and all the spices and seasoning. Blend to a paste
• Change the blade tool to a dough hook or plastic bread blade, add the flour and oil. Whizz to combine the flour with the pepper paste, once mixed add a little boiling water to bind the flour into a ball of dough
• Meanwhile heat a non stick frying pan on a slow to medium heat. Take a tablespoon amount of dough and form into a ball, flatten and on a clean floured surface roll into a round of approximately 10cm
You will have to flour the chapati as you roll to avoid sticking
• To cook, place the chapati into the heated frying pan, once it shows up a few bubbles turn around carefully with a spatula
Wait again for a minute or so and turn over again. When both sides of the chapati is cooked brown spots will appear
Take out of the pan and set aside on a plate. Spread a little butter onto the chapati
Repeat for the rest of the dough
Either to be eaten alone or with a curry of your choice
Shivaay Delights 