- ⁃1/2 kg yellow beans(boiled)
- ⁃ 3 peeled tomatoes(peeled), 2 carrots(grated), 1 onion, 1 coriander to taste
- ⁃ Cooking oil
- ⁃ Salt, 1/2 tsp paprika, 1/2 tsp tumeric
- ⁃ 3 potatoes
- ⁃ 4 Cups Butterfly Atta Mark 1 Whole Wheat Flour
- ⁃ 1 Cup All Purpose Flour
- ⁃ Vegetable Oil
- ⁃ 2-3 Cups Hot water
- Boil the Butterfly Yellow beans and set aside.
- Put oil into cooking pot and fry onions until brown.
- Add potatoes, carrots, tomatoes, paprika and salt and stir the mix. Add turmeric as you continue to stir.
- Add boiled yellow beans to the mix and as much water as needed.
- Let the stew simmer to allow the flavours to soak in. Garnish with coriander.
- Your Butterfly Yellow Bean stew is now ready to serve.
- .Pour 2-3 Cups water into cooking pan. Add 4 Tbsps of Vegetable oil and bring to a boil.
- Add 4 cups Butterfly Atta Mark 1 Flour in a large basin and add boiled water and oil mixture.
- Mix flour and water until mixture solidifies. Check the temperature and then knead by hand.
- Make a small hole in the middle of the dough adding a few Tbsps of oil. Continue kneading until the basin you are using becomes cleaner. Once the dough is ready, cover the bowl with a kitchen cloth for 30 minutes. Then place the dough on a lightly floured surface.
- Pinch a small sized ball from the dough, form it into a round ball and repeat until the dough is finished.
- Take one piece, roll it out into a round shape and apply a Tsp of oil. Cut a line from the center to the end of the round shape.
- Fold the dough around the edges as you follow the cut line from the center and then roll it. Tuck one end towards the center of the dough. Form dough into a ball shape. Repeat the process.
- Place each of the balls on a lightly floured surface and flatten as your roll it into a circular shape ready for cooking.
- Place the flattened and rolled circular dough onto a heated panel which is oiled and start cooking the Chapatis. Cook for a few minutes, turn and cook the second side for a few minutes too.
- Let the Chapati cook until it turns golden brown and once cooked, keep warm in a plate covered with a kitchen cloth as you finish the rest