Ingredients:

1lb flour

2-3 tbsp baking powder

3-4 oz ghee or margarine

1pt oil or 1/2 lb ghee

water for mixing

How to cook:

1. Sift flour and baking powder in large mixing bowl. Add the 2-3 oz ghee or margarine and rub into flour.
2. Use water to mix into a soft dough (do not make sticky). Let it stand for about 5 to 10 minutes.
3. Cut into pieces ( approx. 10-15 pieces).
4. Roll each piece thin with a rolling pin and rub ghee or oil on the rolled out dough.
5. Roll or fold to form a ball. Let it stand for 10-15 minutes.
6. Roll out each ball and cook it on a heated tawah.
7. Turn on each side to brush lightly with oil to prevent sticking.
8. Remove from tawah and clap. Fold and place in bowl or in wax paper.

1 whole chicken cut up for stewing

1 bulb of garlic

1 bundle of scallion

1/3 cup oil (vegetable, corn or olive)

1/2 cup curry powder

2 tbsp gera

2 tbsp massala

2 large onions

2 cups vinegar

4 large limes  (lemons)

Salt to taste (optional)

How to cook:

1. Wash chicken thoroughly with vinegar and lemons. Drain chicken on towel.
2. Grind up garlic, scallion, and onions.
3. In a large bowl, rub in grind garlic, scallion and onions on chicken and let it stand for a few minutes to marinate (this can also be prepared over night covered tightly and refrigerate for next day cooking).
4. Heat oil in large pot or frying pan for stewing.
5. Add gera and massala and fry on medium heat for about 2 to 3 minutes.
6. Add seasoned chicken to pan. Cover and let cook for about 20 minutes.
7. Stir fry frequently to avoid sticking.
8. Add water and bring to a boil for about 25 minutes.
9. Serve with roti or rice.