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What you will need
5-6 dry white chapatis (cooked)
250g beef mince
1/2 cup cold water for soaking
2 tablespoons vegetable oil
1 large onion, diced
1 teaspoon garlic mince
1 teaspoon black pepper
1 teaspoon paprika
2 beef bouillon cubes
2 tomatoes, grated / purée
140g tomato paste
1 cup water
Extra oil for sautéing, about 2 tablespoons
250g Mozzarella cheese, grated
What to do
In a pan over medium heat, add in the 2 tablespoons oil and fry the beef mince until cooked and set aside.
Using the same pan, add the extra oil and sauté the onions and garlic. Add in the black pepper, bouillon cubes and paprika and mix well.
Add the tomato paste and the water, bring to a boil then add the cooked beef mince. Mix well, cover and let it cook further until the oils start to bubble up. Once ready, remove from heat and set aside.
In a separate pan over medium heat, put the chapati, scoop 1 serving spoon of the mince over the chapati and add the mozzarella cheese. Cover the chapati to form a taco shape and flip it over so that both sides cook well. Add the cheese melts.
Once you see the cheese dripping and start to form a crust on the sides your mince, the chapatis are ready. Serve with a side of extra mince and enjoy.
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