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Layered chappati bake

175 g wholemeal flour
1 tbsp ghee or butter
½ tsp salt
milk for the dough plus 100 ml extra
2 tsp maida (refined flour)
2 tsp melted butter

2 medium potatoes, peeled
175 g mixed vegs such as French beans, carrots, cauliflower; finely chopped
2 tbsp ghee or butter
1 medium onion, finely chopped
1 medium tomato, finely chopped
1 green chilli, finely chopped
1 tsp chilli powder
½ tsp haldi
1 tbsp chopped cashew nuts
1 tbsp finely chopped parsely

1. Boil the potatoes, drain, mash and set aside. Put all the chopped vegetables into one pan   pressure cook until tender.

2. To make the chappati: mix the ghee into the wholemeal flour. Add the salt and enough milk to make a soft dough; then knead for 5 min.

3. Roll out the dough on a lightly floured board into thin chappatis about 15 cm (6 in) in diameter. Cook the chappatis on a heavy tava lightly brushed with ghee. Turn and cook on the other side.

To make the filling:
1. Heat the ghee in a large pan and fry the onion for 1 min. Add the tomato and green chilli and and fry for another min., then add the potatoes, mixed vegetables and remaining ingredients for the filling. Season with salt and keep warm.

2. Heat the oven fairly hot i.e. 200 deg C or 400 deg F. Mix the 100 ml milk and plain flour.

3. Put one of the chappatis into an ungreased baking dish and spread with a little of the filling. Dip another chappati into the flour and milk mixture and place on top of the filling. Spread another layer of filling, following with another dipped chappati.

4. Pour the butter on top and bake for 15 min. Cut into wedges and serve hot.

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