Chapati and cucumber raita


For the chapati

  • 240 g t45 flour
  • 1 teaspoon(s) garam masala
  • 6 tablespoon(s) ghee (clarified butter) + a little for frying

For the raita

  • 1 organic cucumber
  • 2 stirred yogurts
  • 1 teaspoon(s) of paprika
  • 1 teaspoon(s) of turmeric
  • the juice and zest of 1 organic lime or a few sprigs of fresh coriander

  • 1 teaspoon(s) garam masala


  1. Prepare the chapati: mix the flour with a pinch of salt and the garam masala, then add the ghee and 6 cl of lukewarm water. Mix until you obtain a homogeneous paste. Knead it for 5 minutes, then cover it and let it rest for 1 hour.

  2. After 1 hour, divide the dough into 8 pieces and let them rest for 30 minutes again. Roll out each piece of dough thinly on a floured work surface to approximately 12 cm in diameter.

  3. Meanwhile, prepare the raita. Wash and partially peel the cucumber. Cut a few thin slices for dressing. Cut the cucumber in half lengthwise, core it, then cut it into small cubes.

  4. In a salad bowl, pour the yogurt, spices, except garam masala, diced cucumber, lemon juice and zest, salt and pepper, then mix. Reserve in the fridge.

  5. When ready to serve, heat a non-stick pan and cook the chapati for 2 minutes on each side.

  6. Coat them with ghee at the end of cooking. Add the washed, dried and chopped coriander to the raita, sprinkle with garam masala, then add the reserved cucumber slices. Serve the chapati with the chilled raita.

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