Thursday, March 8, 2012
Lemongrass Chicken Chapati Wraps
I have been thinking to make a lot of wraps lately. Instead of making tortilla this time, i use chapati as a wrap. Roti chapati is normally eaten with curry meat or vegetables but as long as it can be rolled, i thought why not make some wraps with it. I used Elin's homemade chapati recipe but instead of atta flour , which is the ideal flour for making chapatis, i used wholemeal flour and a little bit of plain flour as i did not have atta flour on hand and i also pan fried some lemongrass chicken and made a simple pineapple guacamole as fillings for the wrap. I really enjoyed eating these chapati wraps. Though these chapatis are not as soft as i get from outside, i'm still happy with these. Well elin, we are not professional chapati makers and we are also unsure how soft is soft the dough should be. Agree with what elin says, ' practice, practice' and experiment. Thanks ma'am!
Chapati recipe ( from Elinluv's Tidbits Corner, i made into 5 pieces)
1 cup atta flour ( i used 90gm wholemeal and 30gm plain flour)
2 tbsps of yogurt
2 tbsps of vegetable oil
1/4 cup of warm milk
a pinch of salt
1.Mix the flour and the salt together and warm the milk. Slowly pour in the milk, add the yogurt and oil to the flour mixture and mix well using hands to form a soft dough. Knead the dough for 5 mins till smooth and rest for 30 mins.
2. Divide the dough into 5 pieces, shape each piece into a round ball, flatten it and roll it out to form a disk.
3.Warm the non stick pan or a flat pan and cook the chapati till it blisters and puffs up. approximately 1 mins on each side. Remove from pan.
I made the fillings 2 hrs prior making the chapati
250gms chicken fillet/ breasts
60gm lemongrass ( 3 stalks of lemongrass, all white parts plus little green parts)
1 small piece turmeric , slightly better than a thumbsize
30gm small onions
Blend the lemongrass, turmeric and onions plus a little water in a blender and marinate the chicken meat with these lemongrass paste for an hour. Pan fry the chicken meat till cooked.
1 medium size avocado, mashed
100gms cubed pineapple, roughly chopped
2 small onions, chopped
a little lemon juice
mix all the above ingredients together.
some salad leaves/lettuce
Assemble and wrap: Spread some guacamole on the chapati, put in the cooked lemongrass chicken, add some salad leaves and slowly roll up the chapati. Tuck the fillings in as it's being rolled. . Cut into pieces.
I'm sharing this with the Muhibbah Malaysian Monday Event