Today’s recipe is meant for those foodies, who want their curry packed with their bread. It also is a wonderful item that’s kids are enthusiastic about and would have at least a part of their required intake of veggies…
For the Vegetable Mix
Potato 1 small (Yukon gold variety) or half of a medium russet
Carrot ½ of one
Cauliflower 4 small florets
Green peas ¼ cup
Onion 1 small, finely chopped
Green chilly 2 nos, chopped
Garlic 2 tsp finely chopped
Ginger 1 tsp finely chopped
Chicken masala 2-3 tsp (I used eastern brand chicken masala)
(Chilly powder ½ tsp
Coriander powder 2 tsp
Turmeric powder ½ tsp)
Cumin seeds ½ tsp
Curry leaves 4 or 5 chopped
Oil 1 tsp
Salt as needed
For the chappathi
Wheat flour 1 cup
Oil 1 tsp
Water as needed to form dough
Make dough with wheat flour, oil and water like you do for chapathi. Keep aside for half an hour.
Cook all the vegetables along with salt using a pressure cooker. Set aside to cool. When cooled down drain all the water well and mash them using a spoon or your hand. Keep this aside.
In another kadai/pan, heat a teaspoon of oil and add the cumin, when it starts to sizzle add onions, green chillies, ginger, garlic and curry leaves. Sauté for 2-3 minutes or until the onions become transparent. Add salt, stir well and then add the mashed veggies. In low flame stir well until the mixture is quite dry. Set aside to cool.
Divide the dough to make equal size balls (with the above quantity, you can make 4-5 stuffed chapathis). You need little bigger balls as we need to stuff the vegetable mix. Take each ball, flatten them using your hand and make a small cup.Place a small portion (almost 1-1 ½ tsp.) of the stuffing inside and seal it carefully from all ends. Flatten the balls again and dust with some dry flour. Roll this out into rounds using a rolling pin as you do for chapathi.
Heat the skillet grease it with little bit of oil or ghee then add the chapathi and cook until it attains a light golden brown on both sides. For extra buttery taste you can grease both sides with a stick of butter after taking it off of skillet but before it cools down.
Serve hot with yogurt and pickle.
Notes: You can add salt to the chapathi dough to your preference, I haven't added any as we try to keep the salt content low in our diet…