Chapatis with lentil and spinach filling – Makes 8
Ingredients
- 1 quantity chapati dough
- 205 g (1 cup) red lentils
- 200 g (3 cups) finely chopped spinach
- 2 tablespoons coconut oil or vegan ghee, plus 1 tablespoon extra
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon garam masala
- 1 teaspoon salt, or to taste
- a squeeze of lemon juice
Directions
- Make the chapati dough as directed (click on the link above for recipe), but add an extra generous measure of water to make a softer, more pliable dough.
- Knead well and set aside.
- To make the filling, put the lentils into a saucepan and add enough water to cover by 1.5 cm.
- Bring to the boil, then reduce the heat to low, cover, and simmer for 5 minutes, then stir in the spinach and cook for a further 5 minutes, or until the lentils are tender – you may need to add more water.
- Heat the ghee in a frying pan over medium heat.
- Cook the onion until soft and golden, then add the garlic and lentil and spinach mixture and stir to combine.
- Add the cumin, garam masala, salt and lemon juice and continue to cook, stirring regularly, until all of the liquid has been absorbed and the mixture is dry.
- Remove from the heat and allow to cool; taste and adjust the seasoning.
- Divide the chapati dough into eight even-sized balls and press them to make circles with a 10 cm diameter.
- Put a spoonful of the lentil and spinach mixture into the centre of each, then bring the edges of the dough together and pinch well to seal.
- Roll each chapati out into circles with a 20 cm diameter on a lightly floured work surface – they should be thin, but not so thin that the dough breaks and lets the filling out.
- Heat a little ghee on a griddle plate or in a large heavy-based frying pan over high heat.
- Cook the chapatis, in batches, pressing gently until golden on the underside.
- Brush a little extra ghee over the top of each, then turn and cook until golden.
- Remove to a plate and cover with a clean tea towel while cooking the remainder.
- Serve hot.