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Ingredients
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Quantity
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Oil
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1 tbsp
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Onions
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2
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Ground chillies
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1 tsp
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Potatoes – mashed
|
2
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Carrot – grated
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1 medium
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Salt
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1 tbsp
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Spring onion – chopped
|
1
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Coriander leaves
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1 spring
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Whole meat flour (atta)
|
500gms
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|
Water
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1 ½ cups
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Salt
|
½ tsp
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Ghee
|
3 tbsp
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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 whole meal 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 yogurt.
