Chapati with spicy potato filling (indian)

Yield: 16 Chapatis

Measure Ingredient
1 tablespoon Oil
2 \N Onions
1 \N Dessertspoon ground chillies
2 \N Potatoes, mashed
1 medium Carrot, grated
1 teaspoon Salt
1 \N Stalk spring onion, chopped
1 \N Sprig coriander leaves
500 grams Wholemeal flour (atta)
1½ cup Water
½ teaspoon Salt
3 tablespoons Ghee

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.

Posted to EAT-L Digest 16 November 96 Date: Mon, 18 Nov 1996 09:23:40 +1000 From: "I. Chaudhary" <imranc@...>

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