🫓 Chapatis & Rotis
Stuffed Potato Chapati (Aloo Paratha)
A hearty and filling chapati stuffed with spiced mashed potato filling. A beloved breakfast or lunch option across South Asia.
Ingredients
- 60g amaranth flour
- 30g barnyard millet flour
- 30g Indian water chestnut flour (singhara)
- 1/4 tsp xanthan gum
- Water (as needed to form dough)
- Pinch of salt
- 2 medium potatoes (boiled and mashed)
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- Fresh coriander (chopped, optional)
- 1 green chilli (finely chopped, optional)
- Butter or ghee (for cooking)
Method
- 1
Boil the potatoes until soft. Peel and mash them in a bowl.
- 2
Add red chilli powder, cumin seeds, salt, chopped coriander, and green chilli to the mashed potatoes. Mix well to form the filling.
- 3
Prepare the dough by mixing flour mixture with a pinch of salt and water. Knead into a soft dough.
- 4
Divide the dough into equal-sized balls, slightly larger than for plain chapatis.
- 5
Roll out each ball into a small circle. Place a spoonful of the potato filling in the centre.
- 6
Fold the edges of the dough over the filling, pinching to seal. Flatten gently into a ball.
- 7
Carefully roll out the stuffed ball into a larger circle, being gentle so the filling does not break through.
- 8
Heat a flat pan (tawa) on medium heat. Place the stuffed chapati on the tawa.
- 9
Cook for about 2 minutes, then flip. Apply butter or ghee on the cooked side.
- 10
Flip again and apply butter or ghee on the other side. Cook until both sides are golden brown with crispy spots.
- 11
Remove from heat and serve hot with yoghurt, pickle, or chutney.