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Stuffed Chapati with Potato and Peas and Tangy Tamarind Chutney
Created by: Howcan Team
Ingredients
- 2 cups whole wheat flour
- 1 cup boiled and mashed potatoes
- 1/2 cup boiled peas
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons tamarind paste
- 1/4 cup jaggery or brown sugar
- 1 teaspoon roasted cumin powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon black salt
- 1/2 cup water
- 2 tablespoons oil for cooking
Instructions
- In a mixing bowl, combine 2 cups of whole wheat flour with a pinch of salt. Gradually add water and knead into a smooth dough. Cover and let it rest for 15 minutes.
- In a separate bowl, mix together the boiled and mashed potatoes, boiled peas, cumin seeds, turmeric powder, red chili powder, garam masala, and salt to taste. This will be the stuffing for the chapati.
- Divide the dough into 8 equal portions and roll each portion into a small circle. Place a spoonful of the potato and pea stuffing in the center of each circle. Bring the edges together and seal the stuffing inside the dough.
- Roll out each stuffed dough ball into a flat chapati using a rolling pin and some dry flour for dusting.
- Heat a griddle or non-stick pan over medium heat. Place the rolled chapati on the hot griddle and cook for about 2 minutes on each side, brushing with oil until golden brown spots appear.
- For the tangy tamarind chutney, in a small saucepan, combine tamarind paste, jaggery or brown sugar, roasted cumin powder, red chili powder, black salt, and water. Simmer over low heat for 10-15 minutes, stirring occasionally, until the chutney thickens. Allow it to cool.
- Serve the stuffed chapati with the tangy tamarind chutney on the side. Enjoy!
Stuffed Chapati with Potato and Peas, paired with a tangy tamarind chutney, is a beloved Indian dish with a rich history. Originating in the northern regions of India, this flavorful and aromatic dish has been a staple in Indian households for generations. The combination of spiced potatoes and peas, encased in a soft, flaky chapati, creates a delightful burst of flavors with every bite. Renowned chefs like Sanjeev Kapoor and Vikas Khanna have popularized this dish, and it can be found in many Indian restaurants worldwide. The key to perfecting this dish lies in the balance of spices and the preparation of the chapati, ensuring it is soft and perfectly cooked. For the best version of this dish, head to the streets of Delhi or Mumbai, where local vendors serve up authentic and mouthwatering Stuffed Chapati with Potato and Peas.
50 min
4
320 calories
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