One of my favourite Parsi tea time snacks to eat is the Chapat. I love it so much that it was one of the first things I blogged about three years ago when I started this blog. Studded with chironji seeds or cashews this mix between a crepe and a pancake is the perfect example of Parsis taking an existing dish and completely making it their own. The best Chapat I have had so far are from Pervez Hall in Dadar Parsi Colony.
Originally this Parsi kitchen run by the Dadar Parsi Youth Assembly used to produce a wide menu of Parsi food that used to be gobbled up with much fervour, especially on weekends. Their Sunday Dhansak was more well known that Ripon Club’s current Dhansak Wednesday. Sadly, nowadays their kitchen due to staff and licence issues only produces small takeaway snacks. Luckily, they do still make Chapat and I am always sure to order some whenever my in-laws order in their week’s supply of Dar ni Pori which is a tea time staple in my household.
My one gripe with Parsi tea – time or even breakfast dishes is though that everything is sweet! As much as I love sugar, I can’t have it early morning for breakfast (though apparently that’s the best time to indulge your craving I hear). The other day I had some shredded chicken leftover from making one of Baby M’s meals. Nowadays, being at home for breakfast is a rare occasion since the Bawi Bride Kitchen moved to its new location in Mahim. I decided to make the most of my day off and actually make something a bit innovative as I know its been radio silence here on the blog from me these past couple of months. Not wanting to make a sandwich, I decided that a good base for breakfast would be my favourite Chapat and then inspiration struck that I could fill it with all my favourite ingredients – I didn’t have bacon in my fridge that day or it certainly would have featured on here too. And so, the Russian Chicken Chapat was born!
I’ve used the same recipe and proportions as my original Chapat recipe but I simply substituted the sugar with some chilli flakes and dried herbs I had lying around in my pantry. You can of course add many other things to this Chapat but I’ve learnt the hard way that things taste better when you just put 2 – 3 toppings and not your entire fridge of leftovers. Hope you enjoy making this one.