Ingredients

Chapatis

• 250g wholemeal flour
• 150ml water
• 2 tsp ghee or oil
• pinch maldon salt, ground
• Oil for deep frying

Filling

• 60g almonds, ground
• 60g flaked almonds
• 60g sultanas

Method

1. Chapatis:Place sifted flour and salt into a bowl. Add the oil or ghee and rub it into the flour. Make a well in the flour and pour the water in it. With your hands blend it with the flour until it forms a moist but firm dough. Knead the dough for 10 minutes. Cover the dough with cling film or a tea towel and leave it to stand for 30-60 minutes. After resting knead the dough for a couple of minutes and separate it into 12 even balls. On a floured surface roll the balls out so that they fairly thin like crepes.
2. Filling:Place the ground almonds onto the centre 6 rounds of dough. Then sprinkle over the almond flakes and sultanas. Dampen around the edge of the 6 rounds and place the other rounds of dough on top of each one with filling and seal around the edges well.
3. To Cook:Heat the oil in a deep fryer, large saucepan or wok, to 180°C at this temperature a cube of bread will become crisp and golden and rise to the top if placed in it. Place a filled chapati in the hot oil and spoon over a little oil over the top, cook each side for around 15 seconds. Drain them on kitchen paper and warm while you cook the remaining chapatis.
4. To Serve:Serve the chapatis hot with curry or accompaniments such as cucumber raiti and mango chutney.