Layered Chapaties

by Tarla Dalal

Accompaniments

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An unusual meal by itself.

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Preparation Time: 5 min.
Cooking Time: 30 min.
Serves 4 to 6.
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Ingredients

For te chapaties
1 cup whole wheat flour (gehun ka atta)
1 tbsp ghee or butter
1/2 tsp salt

For the dipping chapaties
1/3 cup milk
2 tbsp plain flour (maida)

For the stuffing
2 potatoes, boiled
1 1/2 cups finely chopped mixed boiled vegetables

1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp chopped cashewnuts (kaju)
1 tbsp chopped corriander (dhania)
2 tbsp ghee
salt to taste

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 chapati.
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.

RECIPE SOURCE : Rotis & Subzis