Ingredients
Instructions
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1.
For the keema, in a large skillet heat oil over medium heat. Add onion and cook until translucent. About 4 minutes. Stir in garlic and ginger until combined
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2.
Add the meat, breaking up lumps with a wooden spoon, and sauté until the meat is no longer pink. About 5 minutes
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3.
Stir in the spices until combined. Add water and cook over low heat partially covered for 15 - 20 minutes. Most of the water should evaporate. Add frozen peas and cook 2 more minutes. If using fresh peas cook until peas are tender.
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4.
Stir in cilantro, mint leaves and lime juice.
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5.
For the chapati, while the keema is cooking, In a small bowl whisk together chickpea flour, arrowroot, cumin and salt. Add water and oil and using a spatula combine until you form a ball of dough. Divide dough into 6 disks
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6.
Heat a cast iron griddle or skillet to medium heat, it must be hot. I find that cast iron works best because the heat is evenly distributed.
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7.
Dust your work surface generously with chickpea flour. Place a disk of dough on the work surface and dust the top of the disk with a little more flour. Gently roll out each disk into a circle about 6 inches in diameter. Place chapati onto preheated skillet and cook for about 1 minute, until the top of the chapati starts to bubble. Flip the chapati over and cook for 45 more seconds. Remove from the pan, place on a plate and cover to keep warm. Continue with the other disks
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