How to Make Chapati and Sardine Dip

I have been delaying my plan to make a home made chapati until today. The atta flour has been in the pantry for weeks now to my oblivion, stacking in between packets of pasta and coarse sugar and other bits and pieces of everything. Not until this morning that I feel the enthusiasm to make some hence what you see in the picture. Chapati is very healthy and it contains low calorie. Easy to make and prepare. If you need a filling and healthy breakfast, this would be it. Enjoy!

Chapati Ingredients
3 cups of Atta flour
2 table spoon margarine
a pinch of salt
water

Method

Mix all ingredients with some water until you can form a big dough. Make small rounded shape dough from the big one so you can easily roll the dough individually later. Let the dough rest for at least half an hour before you roll each small dough to a round shape. Cook in a flat non-stick pan until it cooks.

* can make 8 small chapatis

Sardine Dip Ingredients
2 cans of sardine in tomato sauce
2 garlic, crushed
2 big onions, chopped
1 cm galangal, chopped
2 lemon grass
1 potato, cubed
1 carrot, cubed
2 table spoon tamarind juice
1 tea spoon paprika
salt, to taste

Methods

1. In a hot pan, fry the onions until golden brown. Add the galangal and lemon grass. Stir well.

2. After a few seconds, add the potatoes and carrots. Add some water to soften the potatoes and carrots.

3. When the potatoes and carrots have become tender, add the sardine will all the sauce. Add some water, tamarind juice and salt.

4. Cook until the broth has turned quite thick.

5. Serve with the chapati while still hot.