Mince chapattis
This is a popular street food in Mombasa and there are intricate steps to the pastry making element of the recipe. Whilst living in the fast paced West, we have an easier version that still reminds us of our happy childhood eating at the roadside in Kenya!
Ingredients
8 readymade tortillas
Mince mixture – place 1lb lean lamb/chicken/beef mince in a pan, add 1tsp salt, 1 tbs garam masala, 1 tsp red chillie powder, cook together until no liquids remain, add 4oz finely sliced onions and 4 tbs freshly sliced green coriander, mix well and cool
8oz grated cheese
4 eggs beaten
Enough oil to shallow fry
Method
- Heat a non-stick griddle or frying pan.
- Place tortilla onto heated pan, add generous mince mixture to half side (half moon) of tortilla, sprinkle cheese onto mince.
- Use a pastry brush to coat other half of tortilla with the beaten egg, fold over onto other half and press down to firmly form a folded semi-circle.
- Brush lightly with oil and turn over with a flat spoon, when brown on one side, turn over, brush with more oil and brown second side.
Serve piping hot with Tabouleh (or any other salad) and plain Greek yoghurt.
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