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Stuffed Chapati with Potato and Peas
Created by: Howcan Team
Ingredients
- 2 cups of chapati flour
- 1 cup of boiled and mashed potatoes
- 1/2 cup of boiled peas
- 1 teaspoon of cumin seeds
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- 1/2 teaspoon of turmeric powder
- 1 teaspoon of salt
- 2 tablespoons of chopped cilantro
- Water for kneading
- 2 tablespoons of oil for cooking
Instructions
- In a mixing bowl, combine 2 cups of chapati flour and a pinch of salt. Gradually add water and knead the dough until it is smooth and pliable. Cover the dough and let it rest for 15 minutes.
- In a separate bowl, mix together the mashed potatoes, boiled peas, cumin seeds, garam masala, red chili powder, turmeric powder, salt, and chopped cilantro to make the stuffing.
- Divide the dough into 6 equal portions and roll each portion into a small ball. Flatten each ball with a rolling pin to form a small disc.
- Place a spoonful of the potato and pea stuffing in the center of each disc. Gather the edges of the disc to seal the stuffing inside and roll it back into a ball.
- Flatten the stuffed ball with a rolling pin to form a disc, dusting with flour as needed to prevent sticking.
- Heat a skillet or griddle over medium heat. Place the stuffed chapati on the skillet and cook for 1-2 minutes, or until small bubbles appear on the surface.
- Flip the chapati and drizzle a little oil around the edges. Cook for another 1-2 minutes, pressing gently with a spatula until golden brown spots appear on both sides.
- Repeat with the remaining stuffed chapati, adding more oil to the skillet as needed.
- Serve the stuffed chapati hot with your favorite chutney or yogurt.
Chapati, a traditional Indian flatbread, has been a staple in Indian cuisine for centuries. The stuffed version, filled with a delectable mixture of spiced potatoes and peas, has its roots in the diverse culinary landscape of India. This dish is a popular choice in regions like Punjab and Gujarat, where skilled chefs meticulously prepare the dough and filling, infusing it with aromatic spices like cumin, coriander, and garam masala. The best versions of this dish can be found in authentic Indian restaurants, where the chapati is expertly cooked on a hot griddle, achieving the perfect balance of softness and slight crispiness. The key to mastering this dish lies in achieving the right consistency of the chapati dough and perfectly seasoning the potato and pea filling. For those looking to explore alternative methods, some chefs recommend adding a touch of tangy amchur (dried mango powder) to the filling for an extra burst of flavor. Whether enjoyed as a standalone meal or paired with a savory curry, this stuffed chapati is a delightful culinary experience that captures the essence of Indian comfort food.
50 min
6
250 calories
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