1.

For the chapatis, mix the flour, salt and oil in a large bowl. Gradually add around 150ml just-boiled water (around 180ml for oat flour), mixing with a spoon until it comes together. Knead into a soft, smooth dough (5 minutes), then cover and rest for 15 minutes.

2.

Meanwhile, for the curry, heat the oil in the saucepan over a medium heat. Add the mustard seeds and cook until they start to pop (30 seconds).

3.

Add the onion and cook until soft (5 minutes). Stir in the curry powder with a splash of water and cook for 1 minute.

4.

Add the tomatoes and cook until softened (3 minutes). Add the cucumber, chickpeas and 150ml water. Simmer until the cucumber is tender and translucent (10 minutes).

5.

Stir in the coconut milk and salt, and simmer for 2 minutes.

6.

For the yoghurt, mix the yoghurt, ginger and vinegar.

7.

Divide the dough into 8 balls and roll each out thinly on a lightly floured surface.

8.

Heat the frying pan over a medium-high heat. Cook each chapati until puffed and lightly spotted with brown (about 1 minute each side). Keep warm in a clean tea towel.

9.

Serve the chapatis with the curry and ginger yoghurt.

10.

Make ahead: Make the dough up to a day ahead and keep it covered in the fridge.