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Spicy Stuffed Chapati with Potato, Peas, and Cheese
Created by: Howcan Team
Ingredients
- 2 cups whole wheat flour
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled peas
- 1 cup grated cheese
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons oil
- Water for kneading
- Butter for cooking
Instructions
- In a large mixing bowl, combine 2 cups of whole wheat flour, 1/2 teaspoon of salt, and enough water to make a soft dough. Knead the dough for 5-7 minutes, then cover and let it rest for 15 minutes.
- In a separate bowl, mix together the mashed potatoes, boiled peas, grated cheese, cumin seeds, red chili powder, turmeric powder, garam masala, and 1/2 teaspoon of salt to make the stuffing mixture.
- Divide the dough into 8 equal portions and roll each portion into a small circle. Place a spoonful of the stuffing mixture in the center of each circle, then bring the edges together and seal the filling inside the dough.
- Gently roll out each stuffed ball into a flat disc, dusting with flour as needed to prevent sticking.
- Heat a skillet or griddle over medium heat and cook each stuffed chapati for 2-3 minutes on each side, brushing with butter until golden brown and cooked through.
- Serve hot with your favorite chutney or yogurt.
The Spicy Stuffed Chapati with Potato and Peas, enhanced with the addition of cheese, is a delightful fusion of Indian flavors. Originating from the streets of North India, this dish has a rich history dating back to the Mughal era. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have popularized this recipe, infusing it with their own unique twists. The best version of this dish can be savored in the bustling streets of Delhi, where local vendors skillfully prepare and serve these delectable chapatis. The key to perfecting this dish lies in the balance of spices and the use of fresh, high-quality ingredients. Alternatively, some chefs also experiment with baking the chapatis instead of traditional pan-frying, adding a contemporary touch to the classic recipe.
50 min
4
350 calories
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