Creating another meal out of left over curry is a god send especially if you have fussy little eaters. I find that by sneaking vegetable and pulses into these flatbreads I can get the goodness into their diet. I find it beneficial also as I can grab one on the go and end up getting a balanced meal in one hit!
The curry I have used in this recipe is my Black eyed beans and aubergine curry. There is no need to add any extra spices or herbs as the curry is tasty enough for the base of the chapati. Easy, simple and practical, my favourite kind of cooking!
I really hope you enjoy these, have a lovely day! Much love, D x
1 cup of aubergine & black eyed bean curry
2-3 cups of chapati flour
Hot water to bind
Chapati flour to roll
Salt to taste
Blitz the curry in a food processor. Add the flour gradually to form a soft pliable dough. Pour in a little water to bring the dough together if needed
Pre heat a non stick frying pan on a medium heat
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