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Chapshuro
چپ شورو (chapshuro): Gilgit and Hunza griddled bread pies stuffed with minced meat, onion and chilli
Climb up to Karimabad in Hunza or wander Gilgit's bazaar in the evening and you will smell chapshuro before you see it: round pies of thin wholewheat dough wrapped around raw spiced mince, onion, green chilli and coriander, cooked slowly on a griddle until the crust crisps and the meat inside steams in its own juices. They are cut into wedges like a pizza and eaten hot as a snack or a light lunch, with green tea or apricot juice, and every family has its own level of chilli. The difficulty is heat control: too hot and the crust burns before the filling is cooked through. Use a medium-low flame and turn often. Chef's tip: press the pie flat with your palm once it is on the griddle, so the filling forms a thin, even layer that cooks right through.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 1 /2 tsp salt
- 1 tbsp vegetable oil
- ¾ cup waterroughly
For the filling
- 14 oz beef or lamb mince
- 1 large onionfinely chopped
- 3 green chilliesfinely chopped
- 1 tomatofinely chopped and drained
- 1 handful fresh corianderchopped
- 1 tsp salt
- 1 tsp red chilli flakes
- 1 /2 tsp ground black pepper
For cooking
- 3 tbsp vegetable oil or ghee
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Method
0/7 doneStep 1: Mix 10 ½ oz chapati flour (atta) or wholemeal flour and 1 /2 tsp salt, rub in 1 tbsp vegetable oil and add ¾ cup water a little at a time, kneading for 6–8 minutes into a soft, smooth dough. Cover and rest for 20 minutes.
10 minStep 2: Mix 14 oz beef or lamb mince, 1 large onion, 3 green chillies, 1 tomato, 1 handful fresh coriander, 1 tsp salt, 1 tsp red chilli flakes and 1 /2 tsp ground black pepper well with your hand.
5 minStep 3: Divide the dough into 8 balls. Roll each into a 20 cm round, as thin as you can.
10 minStep 4: Spread a quarter of the filling over one round, leaving a 2 cm border, cover with a second round, and press and crimp the edges firmly to seal. Make 4 pies.
5 minStep 5: Heat a large griddle or heavy frying pan over a medium-low heat and brush with ¾ tbsp vegetable oil or ghee.
2 minStep 6: Cook one pie for 6–7 minutes per side, pressing it flat with a spatula and brushing with a little more of 2 ¼ tbsp vegetable oil or ghee when you turn it, until the crust is crisp and spotted brown and the filling is cooked through (160°F in the centre, no pink).
14 minStep 7: Keep warm while you cook the rest, then cut each into 4 wedges and serve hot.
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 30 g
- Carbs
- 52 g
- Fat
- 25 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chapshuro take?
- About 65 minutes in total: 35 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
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