Roasted Red Bell Pepper Chapatis

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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?

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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!

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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

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• 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

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• 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

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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

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Wait again for a minute or so and turn over again. When both sides of the chapati is cooked brown spots will appear

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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

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Rajma Kidney Bean Chapati

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People who eat beans tend to weigh less! have lower blood pressure and consume more essential nutrients than people who don’t eat beans, according to a study published in 2008 in the “Journal of the American College of Nutrition.” I’ll have myself some of that! Beans are also a fantastic source of fibre and protein and may lower your risk for high cholesterol, heart disease, cancer, diabetes and obesity!

So recently, I have increased my bean intake and am loving it! I didn’t know they had such health benefits as above! I was just very much enjoying them as part of my new diet. Sometimes I strongly feel your body craves healthy foods and this sensation is coming from an inner guidance that is informing you of the nutrients you lack. For example sometimes I just crave oranges or citrus flavours, that tells me I am in need of Vitamin C. Other times I may be wanting to eat spinach and really enjoy it as I’m lacking in iron!

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Listen to your body it does tell you what it requires to keep you in top shape!

INGREDIENTS

1 tin kidney beans drained & rinsed
2 cloves garlic
1 tbsp sunflower oil
2 cups chapati flour
½ tsp salt
1 tsp rajma masala/garam masala
1½ tsp coriander & cumin powder….hello
½ tsp red chilli powder
⅓ tsp turmeric
A little boiling water to bind
Chapati flour for rolling
Butter/sunflower oil

METHOD

• Blitz the kidney beans in a food processor with the garlic and oil into a smooth paste

• Add the flour, seasoning and spices and whizz in the processor for a minute

• Slowly add a little boiling water to bind the dough. Just enough to bring it together. This will leave you with a soft dough

• Take a tablespoon of dough into your hand, dip it in some chapati flour and roll into a ball. Then flatten it to make a disc

• Roll out the dough into a chapati of about 8cm diameter, you may need to flour the surface to avoid sticking and place in a preheated non stick frying pan on a medium heat

• Wait a minute or so and then turn the chapati with a flat spatula, it will have bubbled up and become a little brown

• Turn again making sure both sides are cooked and have brown spots on either side

• Place on a plate, Spread a little butter/oil when taken out of pan and repeat the above process until the dough finishes

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Potato & Spinach Theplas & A Chilli Tomato Chutney

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I woke up this morning and I asked my 2 year old what he wanted for breakfast?
I got an instant answer that just rolled off of his tongue…”Thepla please Mummy!”

I couldn’t resist the sweetness in the reply and I did ask what he had wanted to eat. So I’ve just finished making them and thought I would share my spinach theplas again but with a variation…

I grated a red potato with peel and combined it into the flour as I do with the spinach in my spinach theplas

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Please note that you may have to use a little less water to bind the dough as the potato releases its own moisture. Otherwise follow my thepla recipe and add a little more seasoning according to taste

This way my little one will be full up for longer and the potato does add to the softness of the thepla

Carrying on the theme of tomatoes from the last post I felt an impullse to make a hot fresh tomato chutney to accompany the theplas. Within fifteen minutes I had a chutney good to go!

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INGREDIENTS

For the chilli tomato chutney
1 tbsp sunflower oil
½ tsp red chilli flakes
2 tomatoes chopped
2-3 long green chillies
⅓ tsp salt
1 tsp cumin and coriander powder
pinch of turmeric
½ tsp red chilli powder

METHOD

• Heat up the oil in a small saucepan with the chilli flakes, on a low heat let the flakes infuse into the oil for 5 minutes

• Add the rest of the ingredients to the oil, mix well and let the tomatoes and chilli cook in the oil on a low heat for 10 minutes. Stirring occasionally and squashing the tomatoes a little with a fork to tenderise them

• Once the chutney is mushy and the the chilli soft serve it with the potato spinach theplas

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Even he couldn’t resist pretending to make some thepla! 🙂

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Vegan Baby spinach theplas

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Thepla is a very popular gujarati shallow pan fried bread. The main version is made with fenugreek leaves but here I decided to use baby spinach instead. I haven’t made these theplas very spicy as they were made with both my young sons in mind. This way they get the bread element but most importantly the spinach and all the goodness that goes with it. It is an ideal bread to make and take out when going out for a picnic or just for a quick snack. Traditionally eaten with curry also for a more satisfying meal!

INGREDIENTS

300g chapatti flour
2 tbsp plain flour
250g baby spinach
2 tbsp sunflower oil
2 cloves garlic crushed
1 tsp grated ginger
1 tsp finely chopped chilli
1 tsp salt
2 tsp ground coriander & cumin powder
1/4 tsp turmeric
1/4 tsp chilli powder
Boiling water to bind dough
Extra flour for rolling
Extra oil for pan frying

METHOD

1. Put spinach in a food processor and blitz to small pieces, add all other ingredients apart from the water and whizz again

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2. Slowly pour in a little water at a time until the flour mix turns into a soft dough. If too soft then please add some extra chapatti flour. Knead for 5 minutes

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3. 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

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4. To cook, place the chapati into the heated frying pan, once it shows up a few bubbles turn around carefully with a spatula. Spread a little oil on this side and wait again for a minute or so and turn over again. Once more spread a little oil on this side too inorder to aid the cooking process. When both sides of the chapati is cooked brown spots will appear. Take out of the pan and set aside on a plate. Repeat for the rest of the dough

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