Layered Vegetable Chapatis
by Tarla Dalal

This is neither a stuffed paratha nor a conventional baked dish. It is something totally off-beat but absolutely mind-blowing. Traditional chapatis are dipped in a mixture of plain flour and milk, layered with a succulent mixture of mixed veggies and cashewnuts, flavoured perkily with ingredients like tomatoes, onions, green chillies and coriander.

This arrangement is then baked in an oven to get innovative and awesome Layered Vegetable Chapatis. Serve it immediately, cut into wedges so folks can see the tasty stuff inside!

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Layered Vegetable Chapatis recipe - How to make Layered Vegetable Chapatis

For The Chapatis
1 1/4 cups whole wheat flour (gehun ka atta)
1 tbsp ghee
salt to taste
whole wheat flour (gehun ka atta) for rolling

To Be Mixed Into A Plain Flour-milk Mixture
1/2 cup milk
2 tbsp plain flour (maida)

For The Stuffing
3/4 cup boiled and chopped potatoes
1 1/2 cups finely chopped and boiled mixed vegetables ( french beans , carrot and green peas)
1 tbsp ghee
1/2 cup finely chopped onions
1/2 cup finely chopped tomatoes
1 tsp finely chopped green chillies
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1 tbsp chopped cashewnuts (kaju)
1 tbsp chopped coriander (dhania)
salt to taste

Other Ingredients
1 tsp melted butter for brushing

Method
For the chapatis

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
Divide the dough into 6 equal portions.
Roll a portion of the dough into a 175 mm. (7”) dimeter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and lightly cook the chapatis. Keep aside.

For the stuffing

Heat the ghee in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.
Add the tomatoes and green chillies and sauté on a medium flame for 1 minute.
Add all the remaining ingredients, mix well and cook on a medium flame for 2 minutes, while mashing it gently. Keep aside.

How to proceed

Divide the stuffing into 5 equal portions. Keep aside.
Grease a baking dish.
Dip the chapatti in the plain flour-milk mixture and place it on the baking dish. Put a portion of the stuffing over it and spread it evenly.
Repeat step 3 to make 4 more layers.
Finally dip the final chapati in the plain flour-milk mixture and place it on top.
Brush melted butter evenly over it and bake in a pre-heated oven at 200ºc (400 ºf) for 15 minutes.
Serve immediately.

Nutrient values per serving

Energy	195 cal
Protein	4.9 g
Carbohydrates	26.3 g
Fiber	1.2 g
Fat	7.5 g
Cholesterol	0 mg
Vitamin A	176.3 mcg
Vitamin B1	0.2 mg
Vitamin B2	0.1 mg
Vitamin B3	1.5 mg
Vitamin C	9.6 mg
Folic Acid	17.6 mcg
Calcium	62.4 mg
Iron	1.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	17.1 mg
Potassium	182.6 mg
Zinc	0.8 mg

Payal Parikh 86

on 14 Sep 16 08:59 AM

This recipe is really unsual because it has the chapatis layered with vegetables and then baked. It taste like chapati subzi only but as it is presented differently it is fun to eat.

shreya_the foodie

on 12 Oct 12 09:30 AM

Chapaties layered with mixed boiled vegetables and baked in a hot oven. Tasted great.