• Chapati With Spicy Potato Filling (Indian)

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    • 1 Tbsp. Oil
    • 2 x Onions
    • 1 dsp grnd chillies
    • 2 x Potatoes, mashed
    • 1 med Carrot, grated
    • 1 tsp Salt
    • 1 stalk spring onion, minced
    • 1 sprg coriander leaves
    • 500 gm Wholemeal flour (atta)
    • 1 1/2 c. Water
    • 1/2 tsp Salt
    • 3 Tbsp. Ghee


    1. Heat oil and lightly brown onions. Add in chillies, mashed potatoes, grated carrot, salt and minced spring onion and coriander leaves. Mix well.
    2. Remove from heat and allow to cold.
    3. Put wholemeal flour into a mixing bowl with salt. Mix into a hard ball of dough by adding water a little at a time. Spread 1 Tbsp. of ghee on the dough and continue kneading. Repeat with another Tbsp. of ghee.
    4. Lastly spread the last Tbsp. of ghee onto the lump of dough and allow to stand for 30 min.
    5. 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.
    6. Brush with a little ghee and spread 1 Tbsp. of spicy potato filling proportionately 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.
    7. Place chapati onto a flat pan over medium heat and brown both sides. Brush chapati with ghee on both sides while frying.
    8. Serve with your favourite curry, dhal or possibly plain lowfat yoghurt.

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