Their freshly made unleavened flatbread chapati has a soft chewy texture that tears easily, and hot off the grill, has a lovely smoky bready grainy savoury sweet aroma.
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Largely unchanged since patriarch Iftekhar Ahmad set up the stall in the 1960s, his grandsons today carry on the traditional receipe, making chapati using only wheat flour, water, and secret kneading techniques know only to their family.
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The most popular pairing is with mutton keema (SGD $3.50), a rich curry of minced mutton, diced potatoes, and garden peas, bold with meaty savoury salty spicy notes. Stewed for up to 3 hours, so succulent.
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Chapati
Azmi Restaurant
@ 168 Serangoon Road
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More details:
https://ivanteh-runningman.blogspot.com/2022/05/best-of-singapore-hawkers-chapati.html

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