Methi, Aloo Masala Chapati / Roti

When tired of regular chapatis and if I’m in good mood to cook, I prepare these kinds of chapattis ;-).  This one is similar to Aloo / Urulaikizhangu stuffed chapati. In this recipe I added methi along with potato and some more masala to it. Methi gives nice flavor to the chapati. The dough once prepared can be used for 2 days. Just refrigerate in an airtight container. Prepare the dough just 10 min before making the chapati.  I made dal for side dish. It can be served with any side dish. Simple raita will do good with this masala chapati. Serve hot.

Ingredients:

Wheat flour / Atta – ½ bowl (approximately 3 to 4 cups, I use rice cooker cup for measurement)

Methi – 1 bunch

Potato / aloo – 1 small

Red chilli powder - 1tsp

Coriander cumin powder -1tsp

Garam masala powder – 1tsp

Ginger garlic paste – ½ tsp

Cumin – 1tsp

Salt

Oil -1tsp

Water

Ghee

Method:

Remove the methi leaves and wash thoroughly.

Cook the potato. Peel off the skin and mash it.

Making dough:

Take the wheat flour in a wide bowl, add methi leaves, mashed potato, red chilli powder, coriander cumin powder, garam masala powder, ginger garlic paste, cumin, and salt and start making dough adding water. Add oil at final stage of making dough so that the dough will be soft enough.

Make sure the dough is not too soft or hard. It will look little softer than the regular chapati dough.

Keep aside for 10 min.

Rolling the chapati:

Now make medium sized balls out of the dough.

Flatten them and toss it in the wheat flour both the sides.

Now slowly roll it using the chapati roller, flipping both the sides.

Making tasty hot chapati:

Place them in the non-stick tawa / pan.

Pour small drop of ghee over the chapati and spread. (Ghee can be replaced with oil)

Flip the chapati and do the same.

Remove the chapati once you see brown spots popping up.

Serve hot with any side dish.