Skip to content
Handiہانڈیاردو
Roti, naan & breadsGilgit-Baltistan recipes

Chapshuro Recipe

چپ شورو بنانے کا طریقہ

Gilgit-Baltistan's chapshuro: thin dough sealed around raw spiced mince, onion and green chilli, cooked on a tawa until crisp outside and juicy inside.
WhatsApp
Illustration of Chapshuro

Prep

40 min

Cook

35 min

Marinate / soak

30 min

Serves

4

Difficulty

Medium

Spice

Mild

Chapshuro is the meat-filled flatbread of Hunza, Gilgit and Baltistan, sold hot from bakeries and roadside stalls along the Karakoram Highway. The filling goes in raw: mince with onion, tomato, green chilli and coriander, seasoned simply so the meat tastes of itself. Sealed between two thin rounds of dough and cooked slowly, the meat steams in its own juices inside a crisp, golden crust. Traditionally it is yak or beef; beef mince works perfectly.

Ingredients

4 servings

For 4 servings

Measures

Dough

Filling

For cooking

Method

  1. Mix the maida, atta and salt, rub in the oil, then add the water a little at a time and knead to a smooth, soft but not sticky dough. Cover and rest.

    ⏱ 30 min

  2. While the dough rests, squeeze the chopped onion in a cloth to remove excess juice. Mix it with the mince and all the other filling ingredients. Do not cook the filling.

  3. Divide the dough into 8 balls. Roll each into a thin round about 20 cm across.

  4. Spread a quarter of the filling in a thin, even layer over one round, leaving a 2 cm border. Wet the border, lay a second round on top and press the edges firmly; fold and crimp them so no juice can escape.

  5. Prick the top a few times with a fork so steam can escape. Heat a tawa or heavy frying pan on medium-low heat with 1 tbsp oil.

  6. Cook one chapshuro at a time, covered, until the underside is golden and crisp. Flip, add a little more oil around the edges and cook the other side until golden. The slow heat is what cooks the raw meat through.

    ⏱ 8 min

  7. Rest for a minute, then cut into wedges like a pizza and serve hot.

Tips for the best result

  • To bake instead, brush the tops with oil and bake at 200°C for 20 to 25 minutes until golden.
  • Keep the filling layer thin, no more than 1 cm. A thick layer will still be raw in the middle when the bread is done.
  • Some Hunza families add a pinch of crushed dried apricot kernels or a little yak butter on top; plain butter is a fine substitute.

Common mistakes

  • Leaving the onion wet. The juice turns the filling soggy and makes the dough tear.
  • Cooking on high heat. The crust burns before the meat inside is cooked.

How to serve

Serve hot with green chutney or yogurt, and salt tea or doodh patti on the side.

Storing and reheating

Keeps 2 days in the fridge. Reheat on a dry tawa over low heat, covered. Cooked chapshuro freezes for 1 month.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
860kcal
Protein
32g
Fat
47g
Carbs
78g
Fibre
7.3g
Sodium
960mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 195

Whole dish ≈ Rs 775 · 79% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Chapshuro: questions people ask

Is the meat in chapshuro cooked before filling?

No. The mince goes in raw and cooks inside the sealed dough, which keeps it juicy. That is why the filling must be thin and the heat low.

Where is chapshuro from?

It is from Gilgit-Baltistan, especially Hunza and Gilgit, where it is made with yak or beef mince and eaten through the cold months.

Serve it with, and similar recipes

All bread recipes

Read this recipe in Urdu: چپ شورو بنانے کا طریقہ

https://handi.danixsoft.com/recipes/chapshuro · Handi, DanixSoft