Onion Masala Recipe

Ingredients 300g chapati flour or ½ wholegrain flour and ½ plain flour ½ tsp salt ½ chilli powder 1 tsp ajwain (carom) seeds or dry roasted cumin seeds crushed lightly Handful fresh coriander seeds 1 red onion, finely chopped 1 tsp garam masala 170ml water Method – Mix the ingredients except the water together in a bowl. – Slowly add the water and mix through by hand a little at a time until the dry ingredients are combined. – Knead the dough, cover and leave to rest for at least 10-15 minutes. If not using immediately, it will keep in the fridge for up to 3 days (remove half an hour before cooking). – Take one lemon-sized portion, roll in some flour and then roll out to a flat circle. – Melt some butter and spread over the top of the dough. – Fold into a triangle and dip in flour again. – Roll out thinly. – Put in a pan and cook until it starts to bubble up and turn over to cook the other side. – Add some more ghee or butter and fry lightly. – Turn over and add butter or ghee and fry again.