Masala Chapati Chips with Avocado Dip

Method

1. Mix the flour and salt, add about a third of the oil, then pour in the warm water gradually and knead for 5 min into a smooth dough that is firm but supple.

   Add in this stepPlain (all-purpose) flour 120 gSalt (for the dough) ¼ tspWarm water 70 mlVegetable oil ¾ tbsp

2. Cover the dough and let it rest for 15 min. Meanwhile, preheat the oven to 200 °C and line one or two baking trays with baking paper.

   oven

3. Stir together the salt, chilli powder, cumin and garlic powder in a small bowl; this is your masala salt.

   Add in this stepSalt (for the masala salt) ½ tspChilli powder ½ tspGround cumin ½ tspGarlic powder ¼ tsp

4. Divide the dough into 2 pieces. Roll each into a very thin circle about 25 cm wide (2 mm or less; thin means crisp) and cut it into 8 wedges with a knife or pizza cutter. Spread them on the trays in one layer, brush both sides with the rest of the oil and sprinkle evenly with the masala salt.

   Add in this stepVegetable oil 1¾ tbsp

5. Bake in the oven for 8 min, until golden and crisp at the edges; if you use two trays, swap them halfway. Watch closely near the end, as thin chips go from golden to burnt very quickly.

   oven

6. For the dip, roughly mash the avocado with the lime juice and salt, leaving some chunks, then gently fold in the tomato, red onion, chilli and coriander.

   Add in this stepRipe avocados 1Lime ½Salt (for the dip) 1 pinchTomato, seeded and diced ½Red onion, finely diced ¼Green chilli, finely chopped ½Fresh coriander, chopped 5 g

7. Let the chips cool on the tray for a few minutes; they crisp up further as they cool. Serve with the dip.