2.
In a mixing bowl, sift in the almond or oat flour and salt, then mix until even. Add in olive oil and mix until fully combined. Final step, add in the hot water bit by bit and kneed until you get a smooth and non-sticky dough.
3.
Take out the dough from the bowl and wrap with cling film. Set aside and let it rest for at least 10 minutes. Flour the rolling pin and table. Portion the dough to 4 to 5 smaller balls. Use the rolling pin to roll all the dough into thin circles. Flour the flattened dough on both sides afterwards
4.
Lastly, heat up a big flat pan on medium heat and place the chapati in there until lightly browned on both sides.
6.
In a bowl, marinate the cucumbers with curry powder.
7.
Heat up a pot on medium high heat with oil, Saute onions, tomatoes and mustard seeds till it smells great, about 3 minutes.
8.
Then pour in the marinated diced cucumbers. Cook until the cucumber turns slightly bright in colour.
9.
Add in water until it covers the top of the vegetables. You may add in more curry powder if you like it spicier.
10.
When boiled, add in the coconut milk and let it boil until it has thickened. Season the curry with salt till desired taste and serve.
12.
For the yogurt, mix yogurt, ginger oil and vinegar in a small bowl. Season with salt. Serve the chapati with the curry and yogurt.
