Chap shoro/shuro is originally cooked on firewood, chap refers to the meat, and shoro/shuro is the resulting product which is formed of ground meat and dough. Here I am demonstrating how you can make it while living in a flat. The resulting chap shuro is juicy and delicious. Guro is a place on the way to Hunza which is famous for chap shuro. My observations say that the steamed and small version of chap shuro is a dumpling and the deep-fried version of chap shuro is kachori.
This recipe for 2 serving calls for the following ingredients

Hand-ground meat 1/2kg
Onion 1 large
Tomatoes 1 cup
Ginger 1 tbsp.
Garlic 1tbsp
Coriander 1 /2 cup
Salt to taste
Chili flakes 1 tsp
Water ½ cup
Cooking oil 4 tbsp.

Ingredients for the shoro wraps:

Wheat flour 2 cups
Salt 1 pinch
Water to make a soft dough

Directions:

Add cooking oil to a pan and sauté’ the ginger-garlic. When the aromatics infuse then add the hand-ground meat Next, add chili flakes, salt to taste tomatoes and give it a good stir.

After a minute add some water and cover the lid. When the tomatoes are done then add onions and coriander. Mix it well and cover the lid for a good five minutes and keep the heat on low.

When the onion softens, and the oil will starts separating from the meat then turn off the gas and let the mixture cool down.

Start kneading the dough for the shoro wraps.

Dough Kneading for shoro wraps:

To a bowl add 2 cups of wheat flour and a pinch of salt. Knead the mixture with cold water to make a soft dough and then divide the dough into equal parts and roll with a rolling pin to form circular sheets ( check the video on making Hunza Flatbread).

Putting together wraps and the Mixture:

There are two ways of putting together this chap shuro

1: Put the filling on the top of a circular wrap then take another wrap and put it over the filling and close the edges. Cook on a pan on the stovetop. The filling is already cooked, and you only have to make the wrapping nice brown and crisp.

2. Take a single wrapping sheet and put the filling on it and fold it halfway through, making it as if it is half a circle. Cook it the same way on the stovetop.

Serving Chap Shoro

Chap shoro tastes best when it is fresh and hot, and it is a complete meal which we sometimes serve with Namkeen chai.