Stuffed Chapathi/Potato Stuffed Chapathi
May 10, 2011
POTATO STUFFED CHAPATHI
I have tired lots of wraps and wanted to try stuffed so it stays nice inside the chapathi so it is easy to serve and also pack for lunch. It is a very simple and yummy recipe. Just make chapathi dough and stuff with cooked dry vegetable masala and toast in a tawa. You can also call it as Kulcha or Paratha. Everything is the same but the flour might be different. They at times use All purpose flour for making the Paratha nice and soft. And also the All purpose flour that is maida will have the elasticity to hold the stuffing inside and will not let it bread or stuffing come out. But for this Potato Stuffed Chapathi i have tried it in Wheat flour.
It is like kind of difficult to make it might break but Wheat flour is more healthy than All purpose flour so i choose Wheat flour. Maximum i avoid All purpose flour in my recipes. If you want that elasticity you can add may be 2 tablespoon of All purpose flour it will also help you to bind, and gives you a nice result. Lets see how to make the recipe.
It is like kind of difficult to make it might break but Wheat flour is more healthy than All purpose flour so i choose Wheat flour. Maximum i avoid All purpose flour in my recipes. If you want that elasticity you can add may be 2 tablespoon of All purpose flour it will also help you to bind, and gives you a nice result. Lets see how to make the recipe.
Cuisine : Indian
Preparation time : 20 mins
Cooking time : 20 mins
Course : Main
Main Ingredient : Wheat flour and Potato
Ingredients:
For chapathi
Wheat flour - 5 cups
Ghee - 2 tbsp
Turmeric - 1 tsp
Water - 2 cups
For stuffing :
Potato - cooked and mashed 1 cup
Tomato - 1 cup chopped
Onion - 1 cup chopped
Chili - 2 nos
Ginger garlic - 2 tbsp chopped
Chili powder - 1 tbsp
Turmeric - 1 tsp
Coriander/Malli powder - 1 tbsp
Salt to taste
Nuts - 1 tbsp
Cumin/Jeera - 1 tbsp
Coriander leaves - chopped 2 tbsp
Preparation :
- First thing you have to cook potato in a pressure cooker. Leave it to boil for at least 10 minutes. This is for the stuffing. It should be kept first only then when we start with the dish we can add this potato to the stuffing what we are making.
- Lets make the Dough ready first and then make the stuffing. Make chapathi dough with wheat flour, turmeric, ghee and water. Make a nice soft dough and as i said earlier you can add little maida/ All purpose flour to it for nice binding.
- For stuffing, in a pan or a iron skillet - add oil and turn on the heat.
- Now add cumin to the hot oil and then to that add ginger, garlic - saute well.
- Now you can add the chopped onions with little salt to cook fast. A little amount of salt will help to cook onion really fast and evenly.
- Now it is time to add green chili saute well and tomato to the pan. Tomatoes should be added in the last always, without the onions are not cooked you cannot add tomatoes then the taste will differ.
- Now we are going to add taste to the dish, add all Masala powder to the pan and saute well. All the ingredients will be nicely incorporated and turn into a nice paste kind of texture.
- Now add the cooked potato to it, and keep stirring till all the taste is added to the potato, Now the stuffing is ready.
- Make equal balls with the dough, then add the stuffing to each ball and roll it with the rolling pin, you cannot make it into a thin chapathi so it will be little thick so it takes long time to cook. So take time to cook each chapathi and keep it warm.
- While cooking you can add ghee to enhance the taste, place it in the pan and toast well.
Serving per recipe : 4
Calories per serving : 150
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