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LAYERED CHAPATIES Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | 1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1 teaspoon chilli powder
1/2 teaspoon turmeric powder
1 tablespoon chopped cashewnuts
1 tablespoon chopped coriander
2 tablespoons ghee
Salt to taste
For the Chapaties:
1 1/2 teacups wheat flour (gehun ka atta)
1 tablespoon ghee or butter
1/2 teaspoon salt
For the dipping Chapaties:
1/2 teacup milk
2 tablespoons plain flour (maida)
For the Stuffing
2 boiled potatoes
2 teacups finely chopped mixed boiled vegetables (french beans, carrots, cauliflower, green peas etc.)
| | METHOD | For the Chapaties:
Mix all the ingredients for the dough together and make a soft dough.
Knead very well and leave aside for 1/2 hour.
Roll out the dough into thin chapaties about 150 mm. (6") in diameter and cook them lightly on a tava.
For the Stuffing:
Chop the poatoes finely.
Heat the ghee, add the onion and cook for 1 minute.
Add the tomato and green chilli and fry for 1 minute.
Add the potatoes, mixed vegetables, chilli powder, turmeric powder, cashewnuts, coriander and salt.
How to proceed:
Grease a baking dish. Put a chapati in it and spread a little stuffing.
Dip another chapati in the milk and plain flour mixture and place it on top of the stuffing. Spread a little mixture again and continue ending with a dipped chapatti.
Pour 2 teaspoons of melted butter on top and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
Cut into slices and serve.
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