Aloo chapati is a variety of chapati that can be made with potatoes and eaten on its own or with any Indian curry. I personally eat them with yoghurt mixed with hot onion pickle.
Posted by
ShareRecipes Staff
25/04/2013
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Preparation Time : 15-20 mins
Cooking Time : 15-20 mins
Makes : 8 -10
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Ingredients :
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Medium wheat flour/Atta - 400g + 100g for rolling
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Warm water - 150ml
Warm milk - 150ml
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Salt - to taste
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Sugar - 1 tsp
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Oil - 50ml or Butter - 25g (optional)
Aloo stuffing:
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Potatoes - 200g
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Ginger - 1/2" long and 1" thick piece
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Green chilli - 2
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Coriander leaves chopped - 1-2 tsp
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Salt - to taste
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Water - as required
Method :
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Place the 350g of atta in a wider bowl.
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Mix the warm water with milk and add it to the bowl of atta.
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Add salt and sugar.
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Knead well with the remaining 50g atta and more flour if needed; leave it aside for atleast 1 hour.
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Do the aloo stuffing while waiting for the dough to be ready.
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After about an hour, take about 4-5cm ball of dough and roll it to make a ball.
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Make as many balls as it comes.
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Take a rolling pin and a mat.
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Dust both of them with the atta.
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Dust the dough ball with the atta as well.
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Roll it flat into a 4" chapati.
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Take a heaped tablespoon of aloo mix,place it at the centre of the chapati,spread it and close with the chapati edges.
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Roll it further into a 9"-10" chapati.
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Heat a tawa(flat pan).
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Brown the chapati on both sides on a medium heat.
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Add oil/butter when browning on both sides.
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Aloo chapatis are ready to be eaten.
To make Aloo stuffing
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Cut the potatoes into half each, grate the ginger, chop the chilli and coriander leaves.
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Boil pototoes in a pan of water and salt until they become soft enough to mash.
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Mash the potatoes.
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Combine the mashed potatoes with grated ginger, chilli, coriander leaves and salt and leave it in a bowl.
Other Names : Aloo Parotta
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