Step 1: Begin by creating the dough. Mix together the flour, salt, and water, and knead until a solid dough forms. Divide the mixture into four portions and set them aside.
Step 2: Craft the raita by whisking together all the ingredients in a bowl. Store it in the refrigerator.
Step 3: For the filling, heat oil in a large skillet over medium-low heat. Add the onions (and tomatoes if you choose) and sauté until the onions become translucent. Introduce the minced meat and stir-cook until slightly browned. Include the garlic paste and cook until its aroma diminishes, around 1 minute. Mix in cumin powder, black pepper, and water, then season with salt. Cover and cook over medium heat until the oil separates, roughly 8 to 10 minutes.
Step 4: After removing the lid and turning off the heat, blend the saffron water mixture into the meat. Add mint, coriander, and green chillies if desired. Season with salt. Set the mixture aside.
Step 5: Roll out one roti or tortilla (approximately 20cm/8in in diameter, but the size may vary depending on your pan) and spread half of the filling in a thick, even layer, leaving a small clear border around the edge.
Step 6: Roll out another roti or tortilla of similar size and place it on top. Seal the two dough discs together using your palm, then use your index fingers and thumb to create an indented, pinched, and crimped border at a slight angle. Repeat this process with two more rotis and the remaining half of the meat filling.
Step 7: In a large, shallow frying pan, heat 1 tablespoon of oil over medium-low heat. Gently place or slide the chap shuro into the pan and add another tablespoon of oil on top. Allow it to cook until it turns golden on one side, pressing and rotating it gently with a large spoon or spatula. Flip it and cook the other side. Each side should take about 3 minutes. Repeat with the remaining oil and chap shuro.
Step 8: Slice the chap shuro into pizza-like wedges and serve it alongside the raita. While chap shuro can be enjoyed on its own, the rich and tangy raita complements the meat and fried dough wonderfully.
For the dough: 350g (2½ cups) flour (whole wheat, buckwheat, or millet) 1 tsp salt water, as needed (amount varies based on the flour used, typically ranging from 1 to 1½ cups)
For the raita: ½-1 cup yogurt (preferably full-fat) 2 tbsp paneer (use cottage cheese if paneer is unavailable) handful of fresh coriander and mint leaves, finely chopped handful of fresh green chillies, finely chopped (optional) handful of coarsely crushed walnuts and apricot kernels
For the filling: 2 tbsp oil (preferably apricot or walnut, or any neutral oil if these are unavailable) ½ cup chopped onions ½ cup chopped tomatoes (optional) 200g minced meat of your choice 1 tbsp fresh garlic paste or minced garlic ½ tsp cumin powder (or coarsely ground, dry-roasted cumin seeds) ½ tsp coarsely ground black pepper 1 cup water 1 tbsp saffron dissolved in 1 tbsp water a handful of freshly chopped mint and coriander 2 tbsp finely chopped green chillies (optional) salt
For frying: 4 tbsp oil (preferably apricot or walnut, or any neutral oil if these are unavailable)
Tip: For added crunch and texture, reserve some of the raw chopped onions and mix them into the filling after the meat is cooked.