How to make soft chapati with classic beef stew

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Chapati is also known as Roti, Shabaati, Safati or Roshi in the Maldives. It is also known as unleavened flatbread which is a staple in Sri Lanka, India, Bangladesh, and Nepal.

It is usually made from Whole Wheat Flour, though All Purpose Flour is normally used to make chapati.

It is said to be a hard delicacy to cook for some people but this recipe will make it easier for you to cook.

Ingredients of chapati

4 Cups All-Purpose Flour,4 Tablespoons Vegetable Oil for spreading on the dough, Boiled Water Mixed With 1 Tablespoon Vegetable Oil and pinch Salt
1/4 Cup Vegetable oil for kneading the dough

How to prepare chapati

Pour the hot vegetable oil and aater in your All-purpose Flour.

Since the water is hot, use a wooden spoon or metallic spoon to mix the water and flour. Keep mixing until the flour starts to form into a dough.

After a few minutes, you can use your hand to knead the dough since it will have cooled down for you to handle without getting burnt by the hot water. Knead until the flour is no longer visible and it has formed a hard dough yet not too stiff.

Make a hole in the middle of the dough with your fist. Pour more vegetable oil in the hole that you have created with your fist.

Turn the dough into the vegetable oil and keep kneading it further for a few more minutes.

Knead your dough until the bowl you are using becomes clean from the dough.

Remove the dough from the basin and place it on a floured surface and pinch a fistful chunk from the dough and make a round ball from it.

Make the same round sized balls until your dough is completely done, oil the rolled out chapati dough and cut a line from the middle of the rolled out dough to the end.

Roll out the prepared dough balls into round shapes. Put one of the rolled-up dough on an already heated pan. Let the chapati cook for a few seconds. Ensure to use oil when flipping both sides.

[Source: healthguide]

Beef Stew recipe

1/2 kg beef, cut into bite sizes, 1 cup of water, 4 tablespoons vegetable or olive oil, 1 big red onion or 2 small ones, diced 5 garlic cloves, 1-inch fresh ginger, 3-4 fresh tomatoes, 1 teaspoon tomato paste. carrots, 5 small potatoes, Bay leaves, ½ teaspoon paprika powder, ½ teaspoon curry powder, salt, and fresh ground pepper to taste and fresh coriander for garnishing.

How to prepare beef stew

In a saucepan, place meat, ginger, garlic and 1 cup of water. Boil the meat for roughly 30 minutes on medium heat.

Separate meat from broth and set aside (you’ll need the broth later for the stew)

In a separate saucepan, heat vegetable oil on medium heat, fry onions till soft. Add beef and fry till it starts to turn brown. Add tomatoes, tomato paste and cook till the fresh tomatoes have softened. Add the spices; curry powder and paprika and mix well.

Let the mixture simmer for a minute or two for the spices to mix well with the beef.

Add carrots and potatoes and stir well, again let the mixture simmer about five minutes stirring each minute so the stew does not sticking in the pan.

Once everything has mixed well, add the broth you had set aside earlier. Stir well and throw in the bay leaves, lower the heat to low and simmer for about 45 minutes or until the meat is tender stirring from time to time. Season with salt and pepper.

Garnish with fresh coriander.


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