Chapati with spicy potato filling (indian)
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Chapati with spicy potato filling (indian)
  Spicy    Potato    Indian    Fillings  
Last updated 6/12/2012 1:12:48 AM. Recipe ID 40921. Report a problem with this recipe.
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      Title: Chapati with spicy potato filling (indian)
 Categories: Breads, Indian
      Yield: 16 Chapatis
 
      1 tb Oil
      2    Onions
      1    Dessertspoon ground chillies
      2    Potatoes, mashed
      1 md Carrot, grated
      1 ts Salt
      1    Stalk spring onion, chopped
      1    Sprig coriander leaves
    500 g  Wholemeal flour (atta)
  1 1/2 c  Water
    1/2 ts Salt
      3 tb Ghee
 
  Heat oil and lightly brown onions. Add chillies, mashed potatoes,
  grated carrot, salt and chopped spring onion and coriander leaves.
  Mix well. Remove from heat and allow to cool.
  
  Put wholemeal flour into a mixing bowl with salt. Mix into a firm
  ball of dough by adding water a little at a time. Spread 1 tablespoon
  of ghee on the dough and continue kneading. Repeat with another
  tablespoon of ghee. Lastly spread the last tablespoon of ghee onto
  the lump of dough and allow to stand for 30 minutes.
  
  Divide into small balls of dough. Flatten dough with the palm of your
  hands. Dip both sides into a little flour. Place chapati on a wooden
  board and roll out with a rolling pin.
  
  Brush with a little ghee and spread 1 tablespoon of spicy potato
  filling evenly on surface. Fold into half and then fold again to seal
  filling. Dip again into flour and roll out again into a thin square
  of chapati.
  
  Place chapati onto a flat pan over medium heat and brown both sides.
  Brush chapati with ghee on both sides while frying.
  
  Serve with your favourite curry, dhal or plain yoghurt.
  
  Compiled by Imran C. 




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Recipe ID 40921 (Apr 03, 2005)

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