Butternut Squash Seekh Kebabs with Cucumber and Mint Raita and Homemade Chapatis

Ingredients for Chapatis:

1. 250g wholemeal flour 

2. 200 plain floor 

3. 1 tsp salt

4. 250ml cold water

5. 1 tbsp Olive Oil

Directions for Chapatis:

1. Place 250g of wholemeal flour and salt in a deep bowl. Mix together.

2. Add the water gradually to the wholemeal 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.

3. Make a well in the centre of the dough and pour in the olive oil. Knead the oil into the dough until completely incorporated.

4. Place a damp muslin over the dough and set aside for 10-15 minutes.

5. Place the 200g of plain flour into a medium bowl. Divide the dough into eight and shape each piece into a ball. Flatten the balls slightly, then place in the bowl of plain flour and coat with plain flour. Roll out into a flat disc approximately 15cm.

6. Heat a frying pan over a high heat. Lay the chapatti in the pan and cook for about 20-30 seconds (until the surface is bubbling) Turn it over and cook the reverse for 10-15 seconds. As soon as brown spots appear on the underside, the chapatti is done.

7. Repeat with the other seven balls, using the remaining flour to roll them out. Stack them up as they are cooked, placing a sheet of kitchen towel between each one to absorb any moisture.

Ingredients for Cucumber and Mint Raita:

1. 250g Natural Yoghurt

2. 1 cucumber

3. 15g mint leaves,

4. A pinch of salt

5. 1 green chilli 

Directions for Cucumber and Mint Raita:

1. Deseed and finely grate the cucumber. 

2. Wrap the grated cucumber in a muslin cloth and squeeze out excess water.

3. Finely chop the mint leaves. Deseed and finely chop the green chilli

4. Place all the ingredients into a small bowl and Mix together. 

Ingredients for Butternut Squash Seekh Kebabs:

1. 600g butternut squash 

2. 1 tbsp Rapeseed oil

3. 400g chickpeas

4. 4cm ginger

5. 3 cloves of garlic

6. 2 Red chillies

7. 75g breadcrumbs

8. 15g fresh coriander

9. 2 tsp garam masala

10. 1 tsp ground cumin

11. Butter 

Directions for Butternut Squash Seekh Kebabs:

1. Soak 8 wooden skewers in a bowl of cold water and set a side. 

2. Heat the oven to 170*. Line a baking tray with foil. Peel the squash, halve it and scoop out the seeds using a spoon. Discard the seeds. Dice the flesh and coat . Coat with rapeseed oil and roast for 35 minutes.

3. Remove from oven and leave to cool 

4. Drain chickpeas, thinly dice ginger and garlic cloves, deseed and finely dice the chillies and roughly chop the coriander. 

5. Place all the ingredients apart from the butter into a food processor and  pulse.

6. Separate the mixture into 8 balls. Roll one between your palms, then shape it around a skewer to make a kebab about 10cm long. Repeat with the rest of the mixture.

7. heat a small knob of butter in a frying pan over a medium to high heat. When it starts to foam, put 4 skewers into the. Cook for 3-4 minutes, until brown, turning every minute or so. Repeat with second batch of skewers.

8. To serve layer the Chapati with salad Butternut squash seekh kebabs skewers and top with Cucumber and Mint Raita. 

9. Enjoy!