Layered Baked Roti
by sumagandlur

Roti (layered) is a roti recipe with a delightful twist. The wheat based soft dough is made into flat rotis which are layered with a spicy potato based mixture and then baked till done. The layered roti is then cut into strips and enjoyed hot with chutney, pickle or curd. A low cal, healthy and delicious stuffed and layered baked roti recipe for all.

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Layered Baked Roti recipe - How to make Layered Baked Roti

For The Chapatis
1 cup whole wheat flour (gehun ka atta)
1 tbsp ghee
1/2 tsp salt

For The Stuffing
2 potatoes , boiled and finely chopped
1 1/2 cups chopped mixed vegetables , boiled
1 onion , finely chopped
1 tomato , finely chopped
1 slit green chilli , finely chopped
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp chopped cashewnuts (kaju)
1 tbsp chopped coriander (dhania)
2 tbsp ghee
salt to taste

Other Ingredients
2 tbsp plain flour (maida) , dissolved in 1/3 cup milk

Method
For the chapaties

Combine all the ingredients and knead into a soft dough, using enough water. Cover and keep aside for 1/2 hour.
Divide the dough into equal portions and roll out each portion into thin chapaties about 150 mm. (6") in diameter.
Heat a tava and cook each roti lightly form the sides. Keep aside.

For the stuffing

Heat the ghee in a pan, add the onions and saute for 1 minute.
Add the tomatoes and green chilli and saute for more 1 minute.
Add the potatoes, vegetables, chilli powder, turmeric powder, cashewnuts, coriander and salt and mix well.
Remove form the flame and cool.

How to proceed

Grease a baking dish with butter and keep aside.
Place a chapati in it and spread a little stuffing on top.
Dip another chapati in the milk-plain flour mixture and place it on top of the stuffing.
Spread a little stuffing again and continue ending with a dipped chapati.
Pour 2 tsp of melted butter on top and bake in a pre-heated oven at 200 °c (400 °f) for 15 minutes.
Cut into slices and serve hot.