Different foods from different regions reflect their culture. Chap shoro is a traditional delicacy of Hunza valley-Gilgit Baltistan which is situated in northern mountainous region of Pakistan. Consisting of bread filled with minced meat, spices and herbs, you may call chop shoro as the pizza of north. Locals of Hunza valley traditionally cook chopshoro with walnut or apricot oil however you may make it with any other oil available to you or without oil.
Chop shoro is especially made during Ramadan. Chap Shuro is traditionally cooked on firewood. Chap in local language means meat and shoro/shuro means the resulting product in form of minced meat and dough. What makes this simple pie so special is the fact that its an easy to please all sort of recipe, filling and quit handy to eat. You can prepare this delicious main dish for some special occasion surrounded by fresh salad.
In a mixing bowl take mince and add finely chopped onion, crushed cumin and coriander, salt, chili flakes chopped green chillies, chopped ginger garlic paste and mix everything well.
Cover the mince and let it marinate for 30 minutes.
Mean while prepare the dough for chop shoro. In a bowl add all purpose flour and wheat flour along with salt, mix it well.
Add cooking oil and combine it with flour.
Gradually add water and knead a medium soft dough. Grease it with some oil, cover it and let it rest for 15 minutes.
After 15 minutes the dough will become smooth, dust the working surface with some flour and knead the dough again for a minute.
Divide it in 4 parts, make the dough balls, cover and let these rest again for 5 minutes.
After meat is marinated start preparing chop shoro. 
Dust some flour on working surface and roll the dough ball with the help of rolling pin to a thin round sheet. Roll 2 round balls in this way.
In the center of one rolled sheet add about 3 tablespoon of marinated mince, spread it evenly leaving edges of the dough.
Cover this with the second rolled sheet and seal the sides completely. Turn the edges of the dough like pie style for complete sealing.
Heat the tawa or griddle over low medium heat and then put this prepared bread on it. We need to cook the raw mince inside the dough on low to medium heat for 8-10 minutes. Also cover the bread with a lid for even heat.
Do check the bread sides occasionally and change the side to ensure consistent cooking.
Apply some cooking oil on the sides and shallow fry on both sides until golden color. Some people prefer to eat without oil so in this case make sure to cook both sides of bread well.
Take the chop shoro away from tawa when its nice golden and crispy from both sides. This whole cooking process will take about 12-15 minutes. Put it over a kitchen towel to remove excess oil.
Serve this chap shoro with raita or tamarind sauce or any other dip of your choice.
