Aloo/Urulaikizhangu Stuffed Chapati

This is one of the many varieties of stuffed chapatis. Make this dough just before making chapattis as we add onion and boiled potato which has watery nature. If you have leftover potato curry just use it in the place of masala. Serve hot with onion raita.

Ingredients:

For Potato Masala:

Boiled potato – 1 medium

Onion – 1 medium

Red chilli powder – 1tsp

Turmeric powder – 1tsp

Green chilli – 1

Chopped coriander – 1tbsp

Dhaniya/ coriander powder – 1tsp

Salt – ½ tsp

Oil – 1tbsp

For Chapati:

Wheat flour – 8handful (I use my hand to measure instead of cup, 1handful wheat flour = 1chapati)

Oil- 1tsp

Water

Oil/ghee – for topping

Method:

Making Dough:

Heat oil in a pan, add onion, green chilli, red chilli powder, coriander powder, turmeric powder, salt and fry till onion turn translucent.

Mash the boiled potato and add it to the onion, along with chopped coriander.

Fry for 2min till they get bind together.

Add them to the wheat flour.

Mix well. Start kneading the wheat flour slowly sprinkling water frequently.

Add oil to avoid sticking.

The water required of aloo chapati is less than normal chapati as the salt, potato and onion itself leaves water while making dough.

Keep the dough in a closed container for 10min.

Making Chapati:

Make lime size balls out of dough. Flatten them and toss it in the wheat flour both sides.

Press it using chapatti making roller into round shape chapatis.

In between heat the nonstick tawa. When it’s ready, place the pressed chapati and spread little oil/ghee over it.

When the brown spots start appearing turn the chapatti to other side and spread little oil/ghee.

Toss both sides till they get cooked.

Serve hot.

Onion Raita:

Beat one cup curd/yogurt and keep aside.

Cut onion lengthwise and add it to the curd.

Cut ½ green chilli, sauté in little oil and add it to the curd (this is optional if you don’t prefer spicy raita)

Add salt and sprinkle some chat masala powder over it, mix well and serve.