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Spicy Stuffed Chapati with Potato and Peas
Created by: Howcan Team
Ingredients
- 2 cups of whole wheat flour
- 1 cup of water
- 1 teaspoon of salt
- 2 tablespoons of oil
- 2 potatoes, boiled and mashed
- 1 cup of green peas, boiled
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam masala
- 1 teaspoon of red chili powder
- 1 teaspoon of coriander powder
- 1/2 teaspoon of cumin powder
- 1/4 cup of chopped cilantro
- Salt to taste
- Oil for cooking
Instructions
- In a large mixing bowl, combine 2 cups of whole wheat flour, 1 teaspoon of salt, and 2 tablespoons of oil. Gradually add 1 cup of water and knead into a smooth dough. Cover and let it rest for 20 minutes.
- In a pan, heat 2 tablespoons of oil over medium heat. Add 1 teaspoon of cumin seeds and sauté until they splutter.
- Add the finely chopped onion and green chilies. Sauté until the onions turn golden brown.
- Add the finely chopped tomatoes and cook until they turn soft and mushy.
- Stir in 1 teaspoon of turmeric powder, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and salt to taste. Cook the spices for 2-3 minutes.
- Add the boiled and mashed potatoes, boiled green peas, and chopped cilantro. Mix well and cook for another 5-7 minutes. Remove from heat and let the filling cool.
- Divide the dough into 8 equal portions and roll each portion into a small circle. Place a spoonful of the potato and peas filling in the center of each circle. Bring the edges together and seal the filling inside the dough.
- Roll out each stuffed dough ball into a flatbread (chapati) using a rolling pin.
- Heat a griddle or non-stick pan over medium heat. Place the rolled chapati on the hot griddle and cook for 1-2 minutes on each side, or until golden brown spots appear. Brush with oil while cooking.
- Serve the spicy stuffed chapati with potato and peas hot with yogurt, pickle, or chutney.
Stuffed Chapati with Potato and Peas, a popular Indian dish, has a rich history dating back to ancient times. This delectable dish is a staple in Indian cuisine, with its origins rooted in the diverse culinary traditions of the country. The combination of soft, flaky chapati bread filled with a spicy curry of potatoes and peas creates a harmonious blend of flavors and textures. Renowned chefs in regions like Punjab and Gujarat have perfected the art of making this dish, infusing it with their unique regional spices and cooking techniques. The best version of this dish can be found in authentic Indian restaurants that prioritize using fresh, high-quality ingredients and traditional cooking methods. The key to achieving the perfect Stuffed Chapati with Potato and Peas lies in the flavorful curry filling. The potatoes and peas should be cooked to perfection, infused with aromatic spices like cumin, coriander, and garam masala. The chapati bread, with its thin, delicate layers, should be expertly prepared to complement the robust flavors of the filling. While the traditional method involves stuffing the chapati with the curry filling, some chefs also opt for alternative techniques such as layering the curry between the chapati to create a unique twist on the classic dish. This variation adds an element of surprise with every bite, making it a favorite among food enthusiasts. For those seeking an authentic and unforgettable culinary experience, exploring the streets of India or visiting renowned Indian restaurants is the best way to savor the true essence of Stuffed Chapati with Potato and Peas.
60 min
4
350 calories
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