ALOO CHAPATHI / STUFFED POTATO CHAPATHI
INGREDIENTS -
FOR CHAPATHI
2 CUP WHEAT FLOUR
1 TSP SUGAR
BOILING WATER AS NEEDED
SALT AS NEEDED
1 TSP OIL
METHOD -
MIX ALL FORM A DOUGH AND DIVIDE IT INTO EQUAL BALL. THEN FLATTEN IT INTO CHAPPATHI SHEETS.
METHOD 1-
SPREAD THE MIX OVER THE HALF PORTION OFF THE CHAPATHI FOLD WITH THE OTHER HALF AS SHOWN IN THE PHOTO . COOK BOTH SIDES OF CHAPATHI ON CHAPPATHI TAWA SPREAD SOME GHEE ON TOP, SERVE WITH CHUTNEY.
METHOD 2-
TAKE A CHAPATHI BALL THEN FLATTEN IT INTO SMALL DISC, THEN INSERT THE FILLING AND FLATTEN IT INTO CHAPPATHI SHEETS. COOK BOTH SIDES OF CHAPATHI ON CHAPPATHI TAWA SPREAD SOME GHEE ON TOP, SERVE WITH CHUTNEY.
FOR FILLING -
300 GM CHOPPED POTATOES
1 SLICED ONION
1 TSP CHOPPED GINGER
2 GREEN CHILIES CHOPPED
1 TSP RED CHILLY POWDER
1/4 TSP GARAM MASALA
1 TSP OIL
1 TOMATO CHOPPED
SALT AS NEEDED
4 TBS CHOPPED CORIANDER LEAVES
METHOD -
IN A PRESSURE COOKER ADD OIL THEN SAUTE GINGER TILL BROWN THEN ADD ONION SAUTE TILL BROWN THEN ADD RED CHILLY POWDER, GARAM MASALA , ADD TOMATO THEN ADD CHILIES MIX WELL THEN ADD POTATO, SALT MIX AND CLOSE THE LID OF PRESSURE COOKER COOK IN SLOW FIRE TILL 2 WHISTLE , OPEN THE LID AND ADD CHOPPED CORIANDER LEAVES AND SMASH THE MIXTURE THEN COOL IT.
1 TSP SUGAR
BOILING WATER AS NEEDED
SALT AS NEEDED
1 TSP OIL
METHOD -
MIX ALL FORM A DOUGH AND DIVIDE IT INTO EQUAL BALL. THEN FLATTEN IT INTO CHAPPATHI SHEETS.
METHOD 1-
SPREAD THE MIX OVER THE HALF PORTION OFF THE CHAPATHI FOLD WITH THE OTHER HALF AS SHOWN IN THE PHOTO . COOK BOTH SIDES OF CHAPATHI ON CHAPPATHI TAWA SPREAD SOME GHEE ON TOP, SERVE WITH CHUTNEY.
METHOD 2-
TAKE A CHAPATHI BALL THEN FLATTEN IT INTO SMALL DISC, THEN INSERT THE FILLING AND FLATTEN IT INTO CHAPPATHI SHEETS. COOK BOTH SIDES OF CHAPATHI ON CHAPPATHI TAWA SPREAD SOME GHEE ON TOP, SERVE WITH CHUTNEY.
FOR FILLING -
300 GM CHOPPED POTATOES
1 SLICED ONION
1 TSP CHOPPED GINGER
2 GREEN CHILIES CHOPPED
1 TSP RED CHILLY POWDER
1/4 TSP GARAM MASALA
1 TSP OIL
1 TOMATO CHOPPED
SALT AS NEEDED
4 TBS CHOPPED CORIANDER LEAVES
METHOD -
IN A PRESSURE COOKER ADD OIL THEN SAUTE GINGER TILL BROWN THEN ADD ONION SAUTE TILL BROWN THEN ADD RED CHILLY POWDER, GARAM MASALA , ADD TOMATO THEN ADD CHILIES MIX WELL THEN ADD POTATO, SALT MIX AND CLOSE THE LID OF PRESSURE COOKER COOK IN SLOW FIRE TILL 2 WHISTLE , OPEN THE LID AND ADD CHOPPED CORIANDER LEAVES AND SMASH THE MIXTURE THEN COOL IT.
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