Layered Vegetable Chapatis
by Tarla Dalal
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An unusual meal by itself.
- 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.
- 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.
- 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.
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