Spices and Recipes

Ingredients:
For the chapaties:

• 1½ teacups wheat flour
• 1 tbsp ghee or butter
• ½ tsp salt

For dipping the chapaties:

• ½ teacup milk
• 2 tbsp maida

For the stuffing:

1. 2 potatoes, boiled
2. 2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc)
3. 1 onion, finely chopped
4. 1 tomato, finely chopped
5. 1 green chilli, finely chopped
6. 1 tsp red chilli powder
7. ½ tsp haldi powder
8. 1 tbsp cashewnuts, chopped
9. 1 tbsp coriander, chopped
10. 2 tbsp ghee
11. salt to taste

Method:
For the chapaties:

1. Combine all the ingredients together to make a soft dough.
2. Knead properly and keep aside for ½ hour.
3. Roll out the dough into thin chapatis about 150 mm (6″) in diameter and cook them lightly on a tava.

For the stuffing:

1. Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.
2. Put the tomato and green chilli and sauté for 1 minute.
3. Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt.

How to proceed:

1. Grease a baking dish. Put a chapati in it and spread a little stuffing.
2. Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
3. Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes.
4. Cut into slices.
5. Ready to serve.

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