Chapshoro (also spelled Chapshuro) is a traditional delicacy from the picturesque Hunza Valley in Gilgit-Baltistan, nestled in the northern mountainous region of Pakistan. The name itself is rooted in the local language: Chap means meat, Gunsho refers to onions, and Shoro means bread. This hearty dish is often affectionately called the “Pizza of the North” due to its savory, filled bread structure that resembles a stuffed flatbread or calzone.
Cultural Significance
In Hunza Valley, where the cuisine is closely intertwined with the region’s rich natural resources, Chapshoro stands out as a beloved dish that reflects both tradition and flavor. Locals often incorporate the valley’s abundant fruits, such as apricots and walnuts, into their cooking, giving a unique twist to otherwise simple recipes. Traditionally, Chapshoro is cooked using walnut or apricot oil, adding a nutty aroma and subtle sweetness to the dish. However, any cooking oil available can be used to recreate this flavorful recipe at home.
What is Chap Shoro?
At its core, Chapshoro consists of a soft bread stuffed with a spiced minced meat filling. The bread is sealed like a pie and then cooked on a heavy-bottomed pan or tawa, either dry or with a light fry in oil for added crispiness. The filling is typically made from minced chicken or beef, mixed with an array of spices, herbs, and finely chopped onions, resulting in a flavorful and juicy interior encased in golden, crispy bread.
How to Make Chap Shoro
This recipe is divided into two parts: preparing the bread dough and making the chicken filling.
Ingredients for Dough:
- 500 grams plain flour (you can substitute with whole wheat flour for a healthier option)
- 2 tablespoons oil
- 1 egg
Method:
- In a large mixing bowl, combine the flour, oil, and egg.
- Gradually add water and knead until you have a smooth, elastic dough.
- Cover the dough with a damp cloth and let it rest for at least 15 minutes.
Ingredients for Chicken Filling:
- 500 grams minced chicken
- 500 grams finely chopped onions
- 2 teaspoons black pepper
- 2 teaspoons red chili flakes
- 1 teaspoon finely chopped green chilies
- 1 teaspoon crushed roasted cumin seeds
- 1 teaspoon crushed roasted coriander seeds
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
Method:
- Mix all the ingredients thoroughly with the minced chicken in a bowl.
- Let the mixture marinate for at least 15 minutes to allow the flavors to meld.
Assembling and Cooking Chap Shoro:
- Form the Dough: Divide the rested dough into small balls.
- Roll the Bread: Using a rolling pin, flatten one dough ball into a 6-inch round bread. Repeat to make another round of the same size.
- Add the Filling: Place a generous amount of the chicken filling in the center of one bread round, leaving the edges free for sealing.
- Seal the Bread: Cover the filling with the second bread round and press the edges together. You can crimp the edges in a pie-like style to ensure the filling stays sealed during cooking.
- Cook:
- Heat a tawa or heavy-based pan on low to medium heat.
- Place the filled bread on the preheated pan, cover with a lid, and cook for 8 to 10 minutes, flipping occasionally to ensure even cooking.
- If you prefer, you can add a little oil to shallow fry the Chapshoro until it turns a beautiful golden-brown on both sides. For a healthier option, cook it without oil, ensuring both sides are well-done.
Serving Suggestions:
Chapshoro is traditionally served with raita (a yogurt-based sauce) or tamarind chutney. You can also enjoy it with any dip of your choice, such as mint chutney or spicy tomato salsa. The combination of crispy bread and juicy, spiced meat makes it a perfect comfort food, especially during colder months in the mountainous regions.
Chap Shoro is more than just a dish; it is a cultural representation of the Hunza Valley’s rich culinary heritage. Often compared to pizza for its shape and versatility, it brings together the flavors of the north with simple, wholesome ingredients. Whether you’re recreating it with traditional walnut oil or using ingredients readily available in your kitchen, this Hunza pie is sure to become a favorite on your table.
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