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Serves
4
Prep
5
mins
Cooking
25
mins
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Chapattis with Coriander Yoghurt

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Directions
Step 1

To make coriander yoghurt, process half of the yoghurt and the coriander in a food processor until combined. Add the remaining yoghurt and pulse to combine. Chill until required.

Step 2

To make chapattis, on a clean surface, combine flours, cumin seeds, ground coriander, baking powder and salt. Make a well in the centre and add the extra yoghurt. Mix and knead until a soft dough forms.

Step 3

Divide dough into 8 equal portions. Lightly flour a clean work surface and roll out each portion to around 20 cm.

Step 4

Heat a char-grill pan or frying pan over high heat. Spray chapatti with oil. Cook for 1 minute on one side and then turn and cook for a further minute on the other side. Transfer to a large heatproof bowl and cover with a clean tea towel to soften chapatti. Serve with coriander yoghurt.

Ingredients
  • 1 cup natural yoghurt
  • 1/2 cup coriander leaves and stems, chopped
  • 3/4 cup McKenzie's Chick Pea Flour
  • 3/4 cup wholemeal self-raising flour
  • 1/2 tbs cumin seeds
  • 1/2 tsp ground coriander
  • 1 tsp McKenzie's Baking Powder
  • 1 tsp McKenzie's Australian Natural Sea Salt Grinder
  • 1 cup natural yoghurt, extra
  • cooking oil spray

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Related Products


  • McKenzie's Chick Pea Flour 330 g

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