WheatÂ flour 3 cups
Plain flour 1 cup
Potatoes 1/2 kg
PowderedÂ saltÂ 1 tsp
AniseedÂ 1/4 tsp
Green chillies 8
GingerÂ garlicÂ paste 1/2 tsp
Garam masala powder 1/4 tsp
Finely cutÂ coriander leavesÂ 2 Tbsp
Oil enough for frying
SaltÂ Â to taste
For the dough :
Sieve and mix the flours together in a mixing bowl.
AddÂ saltÂ and butter.
Mix well with the flour till butter blends.
Gradually add water and knead to a smooth dough.
Pat and knead well for several times.
UseÂ gheeÂ or oil while mixing the dough instead of butter.
For the stuffing :
Cook potatoes. Peel and mash.
Heat little oil and season withÂ aniseedÂ and then fryÂ gingerÂ garlicÂ paste.
Add mashed potatoes withÂ salt,Â turmericÂ powder and garam masala powder.
Fry for few minutes and remove from fire.
Mix minced green chillies and finely cut onions,Â coriander leavesÂ to thepotatoÂ mixture when it cools down.
Method I for preparing chappathis :
Make medium sized balls from the dough.
Flatten each ball and keep a tablespoon of filling inside.
Close and seal well all around.
Press and dredge inÂ wheatÂ flour and roll out into thick parathas.
Heat a ‘tawa’ ind fry these parathas using oil for both sides while frying.
Method II for preparing chappathis:
Take one ball and roll into thick and 3 inches width chappathi.
Make another of the same size.
Place a tablespoon of filling on the middle of one chappathi.
Carefully spread it leaving 1/4 inch gap all around.
Keep another chappathi on top.
Using little water carefully seal both the chappathis all around.
Dredge on flour and roll again into big paratha.
Fry on hot ‘tawa’ using l/4 tsp.of oil for each side of chappathi