Curry Buckwheat Chapati
Buckwheat flour has a nice nutty flavour and Curry Buckwheat Chapatis are really easy to throw together. Buckwheat is a gluten-free grain, so a perfect option for those that don’t consume gluten or for anyone just wanting to add the variety of different grains to their diet.
Buckwheat flour is really high in magnesium and one serving contains 25% of the daily recommended intake!
Having a variety of grains in the diet is really important for boosting gut health, so whether or not you consume gluten, buckwheat is definitely a worthwhile addition. Buckwheat is also higher in protein than some other grains, so buckwheat's nutty flavour goes really well with soups and dishes that are slightly lower in protein to balance out a meal.
Curry Buckwheat Chapati - Key Nutrients
Magnesium – Buckwheat is a really good source of magnesium and just one serve provides approximately 25% of the recommended daily intake. Did you know that 1 in 3 Australian adults don’t consume enough magnesium, so it’s a nutrient that for the majority of people needs to be increased.
Protein – Buckwheat is a complete protein, meaning it contains all of the essential amino acids. This is particularly beneficial for anyone following a vegan/vegetarian diet.
Curry Buckwheat Chapatis
- 1 cup buckwheat flour
- 1 tbsp curry powder
- 2 tbsp extra virgin olive oil
- ⅓ cup water
- 1 pinch salt
- Add 1 cup buckwheat flour to a bowl & add 1 tbsp curry powder
- Make a well in the middle and add 2 tbsp extra virgin olive oil and mix extra virgin olive oil into the mix and once thoroughly mixed in (mix will be dry and crumbly) slowly add in ⅓ cup of water and keep mixing.
- Once the water is mixed you should be able to form a ball with the mixture using your hands. Once rolled into a ball, place in the fridge for one hour.
- After one hour remove the mix from the fridge and add some flour to a chopping board and rolling pin and separate into 4 small balls and using a rolling pin to roll out flat and round pieces.
- Heat a non-stick frying pan and add 1 tbsp coconut oil or extra virgin olive oil. Once heated add chapati and cook for 5 minutes or so turning each side in between. The chapatis are cooked when you start to nice air rising in the chapati. Cook until nicely browned and serve.
TipsI use a standard cup measure. If you don’t have one you can use a mug and substitute the amount for ¾ of a standard size mug.
Find your IngredientsBuckwheat - you can find it with flours or in the health food aisle Curry Powder - herbs & spices aisle and I usually buy Keen's Curry Powder.
Buckwheat Chapatis pair well with so many recipes and if you need some inspiration, here are some of my top picks;
Amy Savage is a qualified Nutritionist with a Bachelor of Health Science in Nutritional & Dietetic Medicine and is available for consultations online and in Sydney CBD. Email firstname.lastname@example.org for further details.