Khema with homemade chapatis

Ingredients:

Ground meat

• 3 tbsp. l. rapeseed oil (canola)
• 1 medium onion, finely diced
• 4 cloves garlic, crushed
• 2.5 cm ginger root, peeled and finely chopped
• 2 tsp ground coriander
• 1 teaspoon paprika
• 0.5 tsp. garam masala
• 0.5 tsp ground cumin
• 0.5 tsp cayenne pepper (optional)
• 2 medium tomatoes, diced
• 450 g of ground beef
• 1 cup fresh green peas without pods or 0.5 cup frozen green peas, defrosted
• 2 tsp malt or apple cider vinegar
• 1/4 cup chopped fresh cilantro + leaves for garnish

Flatbreads

• 1 cup whole wheat flour + extra for working with the dough
• 1 cup premium flour
• A large pinch of fine sea salt
• 1 cup of water
• 1/4 cup olive oil/vegetable oil/melted butter/ghee (optional)

Preparation:

1. Heat the vegetable oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until golden brown, about 4 minutes. Add the garlic and ginger and cook, stirring, until softened, 1 minute. Add the coriander, paprika, garam masala, cumin, and cayenne pepper and cook for another minute.
2. Add the tomatoes, stirring well. Add the ground beef and cook, breaking it up with a wooden spoon, until all the meat is browned, about 6 minutes. Add 1 cup of water and season with salt and pepper. Add the green peas, stir well, and simmer, partially covered, until tender, about 10 minutes if using fresh peas or 5 minutes for thawed peas.
3. Add vinegar and chopped cilantro. Sprinkle with cilantro leaves and serve with warm chapatis.
   
   

   Chapati

   
   Combine all the flour and salt in a large bowl. Slowly pour in the water, using your other hand to move it around in the flour until the dough begins to come together (you may not need all the water). Then, either in the bowl or on the countertop (you can lightly dust it with flour to prevent sticking), knead the dough for 10 minutes. The dough should be soft and pliable. Return the dough ball to the bowl and lightly oil the surface to prevent it from drying out. Cover with plastic wrap or a damp cloth and let rest for 30 minutes.
4. Place whole-wheat flour in a shallow bowl. Pour oil into a small bowl and place a spoon in it. Line a plate or baking sheet with paper towels to hold the finished flatbreads. Heat a cast-iron skillet over medium-high heat. Meanwhile, on a lightly floured work surface, roll the dough into a rope 12-18 inches long. Divide into 12 equal pieces by cutting the rope in half, then in half again; cut each quarter into 3 equal pieces. Return to the bowl and cover with a damp towel to prevent the dough from drying out.
5. Roll a piece of dough between your palms to form a ball., and then flatten it with the palm of your hand. Roll this piece in a bowl with whole-wheat flour, then begin rolling it with a rolling pin, turning it a quarter turn after each roll, until you have a flatbread about 15 cm in diameter and of uniform thickness. With a little practice, you will be able to roll the chapati and rotate it without lifting it; I do this by applying gentle pressure with my right hand and pushing the dough outward. Test the pan by sprinkling it with a little flour; if the flour immediately turns brown, it's ready to fry.
6. Slap the chapati with your palmto remove excess flour, then place the chapati in the pan. It should begin to darken almost immediately. When small bubbles begin to form, after 1-2 minutes, brush a little oil on the surface of the chapati, then flip it over. The chapati should begin to puff up. Brush some oil on that side too, and when it puffs up a little more, after about 1 minute, flip it over. Press the edges of the chapati with a spatula or (if you're feeling adventurous!) a dry cloth. This will seal the edges and puff up the entire chapati. If you notice any holes, press them down too to keep the air in. Air-filled chapatis become light. Don't worry if the first few chapatis don't puff up; it takes practice! They will still be delicious.
7. Place the chapatis on paper towels. Repeat with the remaining batter, occasionally brushing off any excess flour or oil from the pan and adjusting the heat as needed. Serve the chapatis warm.
   
   Note
   
   To make Aarti's garam masala, grind 3 large cinnamon sticks, 3 tablespoons whole cloves, 1/4 cup green cardamom pods (shelled) and 4 large black cardamom pods (shelled) in a spice grinder.
   
   If you can find atta, a very fine whole wheat flour, use it instead of the mixture of all-purpose flour and whole wheat flour.