Side Pannel
Chapati with Spicy Potato Filling (Indian)
Chapati with Spicy Potato Filling (Indian)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Indian
Ingredients List
- 1 tb Oil
- 2 Onions
- 1 Dessertspoon ground chillies
- 2 Potatoes, mashed
- 1 md Carrot, grated
- 1 ts Salt
- 1 Stalk spring onion, chopped
- 1 Sprig coriander leaves
- 500 g Wholemeal flour (atta)
- 1 1/2 c Water
- 1/2 ts Salt
- 3 tb Ghee
Directions
Heat oil and lightly brown onions. Add chillies, mashed potatoes, grated
carrot, salt and chopped spring onion and coriander leaves. Mix well.
Remove from heat and allow to cool.
Put wholemeal flour into a mixing bowl with salt. Mix into a firm ball of
dough by adding water a little at a time. Spread 1 tablespoon of ghee on
the dough and continue kneading. Repeat with another tablespoon of ghee.
Lastly spread the last tablespoon of ghee onto the lump of dough and allow
to stand for 30 minutes.
Divide into small balls of dough. Flatten dough with the palm of your
hands. Dip both sides into a little flour. Place chapati on a wooden board
and roll out with a rolling pin.
Brush with a little ghee and spread 1 tablespoon of spicy potato filling
evenly on surface. Fold into half and then fold again to seal filling. Dip
again into flour and roll out again into a thin square of chapati.
Place chapati onto a flat pan over medium heat and brown both sides. Brush
chapati with ghee on both sides while frying.
Serve with your favourite curry, dhal or plain yoghurt.
Compiled by Imran C.
carrot, salt and chopped spring onion and coriander leaves. Mix well.
Remove from heat and allow to cool.
Put wholemeal flour into a mixing bowl with salt. Mix into a firm ball of
dough by adding water a little at a time. Spread 1 tablespoon of ghee on
the dough and continue kneading. Repeat with another tablespoon of ghee.
Lastly spread the last tablespoon of ghee onto the lump of dough and allow
to stand for 30 minutes.
Divide into small balls of dough. Flatten dough with the palm of your
hands. Dip both sides into a little flour. Place chapati on a wooden board
and roll out with a rolling pin.
Brush with a little ghee and spread 1 tablespoon of spicy potato filling
evenly on surface. Fold into half and then fold again to seal filling. Dip
again into flour and roll out again into a thin square of chapati.
Place chapati onto a flat pan over medium heat and brown both sides. Brush
chapati with ghee on both sides while frying.
Serve with your favourite curry, dhal or plain yoghurt.
Compiled by Imran C.
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