If you have been following me for a while, you know I am all about fun, colourful, delicious food, and the more vegetables I can put in, the better.
I like my chapati in all colours and flavours, so long as it is healthy (natural) and delightful to my taste buds.
These chapatis are like aloo paratha, but instead of a mashed potato filling, I made one with spicy steamed ripe plantain.
These delicious and filling chapati are a perfect lunchbox or tea time snack, or even with a delicious stew.
Let’s get started:
You will need 1-2 yellow ripe plantain. Boil or steam the plantain with one teaspoon of mixed spices and some salt and pepper.
Move on to the chapati dough…
I like adding besan flour to my chapati, it makes them softer, adds a yellow tinge and some flavour too.
Now to make the chapati…
Divide your chapati dough into half, take one half and roll out into a large circle.
Once done, heat up your chapati pan on medium heat, not too hot.
You can either let them cook through and brush with oil after you remove from heat, or add the oil to the pan, like normal chapati.
You can have them with a stew or curry, or for tea. Or just plain on it’s own. The kids loved them plain, I guess cause of the sweetness of the plantain which blends well with the savory spice and fried bread flavour of the chapati.
It is no secret we love plantain in our household in all its forms.
I have shared another plantain bread recipe here on the blog, but this one is a bit different. It is sweeter and has some different additional ingredients, which makes it more moist, and do not blame me when it disappears in a blink.
2 overripe plantains, (that are more black than yellow).
1/2 cup of good quality coconut oil (can be alternated with unsalted softened butter).
2/3 cup sugar.
11/2 cup whole wheat flour (atta). You can use ordinary flour 1 cup and 1/2 cup of the atta flour too.
1/2 cup natural yoghurt.
1 tsp baking soda.
11/2 tsp baking powder.
1 tsp ground cinnamon.
1 tsp vanilla essence.
1/2 cup grated dark chocolate.
1 tbsp chia seeds.
2 tbsp oats.
a small pinch of salt.
Preheat your oven to 180°C.
Grease your loaf pan.
In a large bowl, mash your plantain and add the eggs, sugar and oil. Mix well.
Next goes in the vanilla, chia seeds and natural yoghurt followed by the dry ingredients and cinnamon.
Mix well but gently till its a thickish batter.
Pour into your loaf pan.
Top with some sesame seeds and the chocolate. You can swirl in the chocolate a bit of you wish.
Bake for 35-45 minutes.
[PS. I use a temperamental gas oven, it took a little over 40 minutes to get it right. So, start checking at the 35 minute mark to be sure.]
The cake is moist, sweet and crumbly. This recipe is a keeper.
It tastes even better the next day, if it manages to last that long.
One of the things I love about Kampala is the fact that plantains are easily available. ‘Gonja‘ as they are known here are steamed, fried, baked, roasted/ grilled and even make some crunchy tasty crisps that my son loves a bit too much!
With it’s constant presence in my kitchen, I have been trying different recipes and ways to cook this delicious vegetable/ fruit. Here are some of the ways we have had it so far, and I will be sure to share any more new recipes using them.
One can also deep fry them if they are still firm, they are a great snack that way. I like them yellow almost black though, which makes them better suited for baking and pan frying as they are softer then. Deep frying the really ripe ones makes them absorb too much oil.
I do not want to lie and say I have a favourite way of having them, they are that versatile and delicious on their own or with other sides. I want to try making them with coconut milk next. How do you like your plantain?
This quarantine period has seen many people attempt to bake from home all over the world. It is so bad in some places that there are flour, sugar and yeast shortages because of it!
I am no bread baker, preferring to limit my greatbaking talents to banana bread and roasting vegetables, can’t mess that up right? In spite of having a gas oven that I can barely understand and not owning an oven thermometer I decided to give in to the bug and attempt to bake a loaf. I used the below recipe shared on an online baking group.
I used all purpose flour. And followed the recipe to get this lovely loaf that was so delicious.
Now the bug really bit and I had to try some dinner rolls too.
And because we have plantains in plenty here, I decided to bake some plantain bread on the stovetop using a double sided pan. I was quite happy with the outcome. This is the recipe I used. Pour the batter on the greased pan and cover. Place on a tawa or cast iron flat pan on medium low heat and bake for about 35 minutes then flip to brown evenly on both sides. Let bake for about 10-15 minutes.
What have you been baking during the lockdown period?