Layered Vegetable Chapatis


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An unusual meal by itself.

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Makes 4 to 6 servings
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For the chapatis

  1. Mix all the ingredients for the dough together and make a soft dough.
  2. Knead very well and leave aside for 1/2 hour.
  3. Roll out the dough into thin chapaties about 150 mm. (6") in diameter and cook them lightly on a tava.

For the stuffing

  1. Chop the poatoes finely.
  2. Heat the ghee, add the onion and cook for 1 minute.
  3. Add the tomato and green chilli and fry for 1 minute.
  4. Add the potatoes, mixed vegetables, chilli powder, turmeric 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 plain flour mixture and place it on top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
  3. Pour 2 teaspoons of melted butter on top and bake in a hot oven at 200 degree c (400 degree f) for 15 minutes.
  4. Cut into slices and serve.
RECIPE SOURCE : Rotis & SubzisBuy this cookbook
1 review received for Layered Vegetable Chapatis

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 Reviewed By
shreya_the foodieOctober 12, 2012

Chapaties layered with mixed boiled vegetables and baked in a hot oven. Tasted great.

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Reviewed October 12, 2012by shreya_the foodie

Chapaties layered with mixed boiled vegetables and baked in a hot oven. Tasted great.

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