This is a popular street food in Mombasa and is made to a very high standard with intricate steps to the production of a square mince chappati stuffed with mince and loads of egg, fried to a crisp in oil on a very large Iron plate. They are also produced fresh whilst you watch at Zanzibar harbour.
Whilst living in the fast paced West, we have an easier version that still reminds us of our happy childhood eating at the roadside in Kenya! Here is a tried and tested method with a very palatable snack.
Keema Chappatis (half-moon Mince chapatis)Print Recipe
- 8 readymade tortillas
- Mince mixture – place 1lb lean lamb/chicken/beef mince in a pan, add 1tsp salt, 1 tbs garam masala, 1 tsp red chillie powder, cook together until no liquids remain, add 4oz finely sliced onions and 4 tbs freshly sliced green coriander, mix well and cool
- 8oz grated cheese
- 4 eggs beaten
- Enough oil to shallow fry
Heat a non-stick griddle or frying pan.
Place tortilla onto heated pan, add generous mince mixture to half side (half moon) of tortilla, add some beaten egg, sprinkle cheese onto mince.
Brush lightly with oil and turn over with a flat spoon, when brown on one side, turn over, brush with more oil and brown second side.
Serve piping hot with Tabouleh (or any other salad) and plain Greek yoghurt.