Sadiq Bhai’s Chapshuro

A Taste of Hunza

There’s something sacred about Hunza, where time stands still, skies are impossibly blue, and mountains wrap around you like ancient guardians. It's a place in Pakistan which is on most bucket lists.

The people here are warm, deeply rooted, and full of stories — reflected in everything from the way they pour tea to the food they serve on roadside dhabbas.

This is where Chapshuro comes in. A stuffed, sealed flatbread filled with seasoned meat and spices, it’s often called the “Hunza calzone.” But it’s simpler. More honest. More elemental.

This version is inspired by Sadiq Bhai, a local legend whose chapshuro stand is marked only by a pan over fire and the scent of dough crisping into something unforgettable.

Ingredients

For the dough:

• 2 cups plain flour
• 1 tsp salt
• 1 tbsp oil
• Water, as needed

For the filling:

• 300g minced beef or lamb
• 1 onion, finely chopped
• 2–3 tbsp Lahori tamarind chutney
• 1 tsp red chilli flakes
• 1 tsp cumin powder
• 1 tsp coriander powder
• Salt, to taste
• Handful of fresh coriander, chopped
• Optional: finely chopped green chillies

For the dip:

• 1 cup thick yoghurt
• 2 tbsp Kashmiri Chilli Oil
• 1 tsp dried mint or fresh chopped herbs (dill, coriander, parsley)
• Salt, to taste
• Squeeze of lemon juice

Method

Step 1: Make the Dough

• Mix flour, salt, and oil in a bowl.
• Gradually add water and knead until the dough is soft and smooth.
• Cover and let rest for 20 minutes.

Step 2: Prepare the Filling

• In a bowl, combine the minced meat with onion, tamarind chutney, spices, and herbs.
• Mix well with your hands until evenly combined.
• Let sit for 10–15 minutes.

Step 3: Assemble the Chapshuro

• Divide the dough into equal portions and roll into thin circles.
• Place 2–3 tbsp of filling on one half.
• Fold the dough over to form a half-moon or seal as a round. Press or twist edges to seal well.

Step 4: Cook It

• Heat a tawa or pan over medium flame.
• Dry-cook chapshuro on both sides until golden, brushing with a little oil if needed.
• For a traditional taste, cook directly on an open flame or hot plate over woodfire.

Step 5: Serve & Slice

• Cut into quarters like a pie and serve hot with yoghurt dip.

Yoghurt Herb Dip

Cool, creamy, and spiked with chilli oil — this dip cuts through the richness of the filling and elevates the dish.

• Whisk together yoghurt, chilli oil, herbs, lemon juice, and salt.
• Swirl extra chilli oil on top and finish with a pinch of herbs.

Notes / Tips

• You can swap the meat for mashed spiced potato or mushrooms for a vegetarian version.
• Taste your filling by cooking a small spoonful before assembling — adjust salt/spice.
• Chapshuros freeze well. Half-cook and freeze; reheat in a hot pan or oven when ready to eat.
• Serve with green tea or a fresh salad for a complete Hunza-style meal.