Chapati Nachos & Mango Kachumbari

Chapati Nachos & Mango Kachumbari

Country of origin: Kenya

This is possibly the simplest but most tasty dish we’ve covered so far. A delicacy in Kenya and certainly in other parts of the world. Here’s how to prepare it:

For chapatti:


  • 450g/1 lb wholemeal plain flour
  • 1 tsp salt
  • 250ml/9 fl oz cold water
  • Butter for spreading, optional


  • Set aside 200g/7 oz of the flour and reserve for shaping the chapatis.
  • Place the remaining flour and salt in a deep bowl. Fill another bowl with the cold water.
  • Add the water to the bowl of flour, a little at a time, kneading as you go, until you have a soft, elastic dough. The longer you knead the dough the softer the chapattis will be.
  • Sprinkle a little of the reserved flour onto a flat surface or board.
  • Divide the dough into eight pieces and shape each piece into a ball.
  • Flatten the balls slightly, then place one onto the floured board.
  • Roll it out into a flat disc-like shape, approximately 15cm (6 inches) in diameter, flouring the board when necessary.
  • Heat a griddle or a shallow frying pan. Lay the chapatti on the griddle or pan and cook for about 20-30 seconds or until the surface is bubbling.
  • Turn it over with tongs and cook the other side for 10-15 seconds. As soon as brown spots appear on the underside, the chapati is done.
  • Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked.
  • Between two chapatis, sprinkle some grated cheese and chop into triangular shapes. Repeat this step until all the chapatis are done.

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