This minced meat butternut chapati is a unique and healthier twist to the traditional chapati recipe. Adding minced meat elevates the chapati to a complete, protein-rich meal that can be enjoyed by all and especially those who love chapatis like I do.

Chapati, an unleavened bread has its origin from India but has long been a staple across East Africa. It is enjoyed with a variety of stews, sauces, and other accompaniments. This minced meat butternut chapati, however, elevates this traditional flat bread by turning it into a self-contained, protein-rich meal to savor.

Why you will love minced meat butternut chapati

The minced meat butternut chapati is very rich in flavor and nutrition. Additionally, the meat is cooked with spices like cumin, coriander, garlic, and chili, creating a flavorful taste.
These chapatis are very versatile. You can enjoy them as a meal on their own, a quick snack, or as a portable lunch option. They are perfect for breakfast, lunch, or dinner.
They are easy to carry and enjoy anywhere. They are ideal for when you are busy, on-the-go lunches.
They are delicious with a side of kachumbari, as a wrap with your favorite salad, or with a cup of tea in the morning.

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How to make minced meat butternut chapati

Minced meat butternut chapati recipe is easy to make and requires a few steps. These steps include preparing the chapati dough, creating flavorful minced meat filling, rolling out the dough, and cooking the chapatis to golden perfection. You’ll need a few ingredients to make the chapati dough and the minced meat filling.

Ingredients:

For Chapati dough

All purpose flour – this the base for the chapati dough. You can also use whole wheat flour for texture, extra fiber and nutrition.
Butternut squash – This adds the flavor, nutrition and nice orange color to the chapati. Boil or bake the butternut and mash them into a puree. You can also use store-bought canned butternut for this recipe.
Vegetable oil or ghee with extra for cooking – This will make the chapatis softer and help in creating layers.
Salt – to enhance the flavor of the chapatis
Warm water – this is used to bind the flour to form the dough. Warm water works best for a soft, pliable dough that’s easy to roll out.

For minced meat

Minced meat – This is the main ingredient for the filling. You can use beef, lamb, or chicken. The meat should be finely minced in order to cook evenly and fit well inside the chapati layers. Choose Lean meat to prevent excess oil.
Onion – Finely chopped onion will work better. Onions add flavor to the dish.
Garlic and ginger paste – Use freshly minced garlic and ginger. They add a depth of flavor and help balance the spices
Spices – you can use cumin powder, turmeric powder, black pepper, coriander and garam masala. These add flavor and warmth to the minced meat filling.
Salt – Salt helps to add flavor and balance other flavors in the dish
Oil for cooking – to cook the minced meat
Fresh parley leaves – for a burst of color and fresh flavor.

Find full recipe with measurements below

Instructions

Prepare the minced meat

Heat oil in a pan over medium heat.
Add the chopped onions and sauté until soft and golden brown.
Add the garlic and ginger paste and cook for another 1 minute until fragrant.
Add the minced meat to the pan, breaking it up with a spoon. Cook until it browns evenly.
Add all the spices and season with salt.
Stir well, allowing the spices to coat the meat and cook for about 5 minutes until the meat is cooked and the liquid evaporates.
Remove from heat and stir in the chopped fresh parsley

Prepare the dough

Boil and mash the butternut pieces into puree
In a large mixing bowl, combine the flour, butternut puree, oil and salt.
Mix well with your hands until the mixture is crumbly.
Add the cooked minced meat and mix well.
Add warm water, a little at a time, mixing until the dough is a soft and pliable.
Continue kneading the dough until firm, smooth and elastic, about 5 minutes.
Cover the dough with a cloth or cling film and let it rest for 10 minutes.

Make the chapatis

Divide the dough into small round balls.
Roll out each ball into circle.
Heat a skillet or pan over medium heat. Place one rolled circle on the hot skillet and cook for 1-2 minutes or until small bubbles form.
Turn the chapati and brush with oil then cook the other side until golden brown.
Turn once more and brush the other side with oil.
Cook the chapati until both sides are golden brown and the chapati is cooked through.