Make masala-filled chapatis like this and you won’t need a curry
Chapati is a healthier alternative but it requires a curry to go along. Here is a masala-filled chapati that does not need curry.
- Wheat flour: 1 cup
- Fennel seeds: 1/4 teaspoon
- Ginger: 1/2 teaspoon (finely diced/grated)
- Garlic: 1 tablespoon (finely diced/grated)
- Onion: 1/2 cup ((finely sliced)
- Turmeric powder: 1/4 teaspoon
- Chilli powder: 1/4 teaspoon
- Garam masala powder: 1/4 teaspoon
- Potato: 1 medium seized (boiled)
- Tomato: 1/4 cup ((finely sliced)
- Coriander leaves: 1 tablespoon (chopped)
- Ghee/butter: 2 tablespoons
- Oil: 3 tablespoons
- Lukewarm water: 1/4 cup
- Salt: As per taste
Take the wheat flour in a bowl. Add salt, a tablespoon of oil and water to prepare a soft and loose dough. Let it rest for 30 minutes.
Heat up 2 tablespoons of oil in a pan and sauté the fennel seeds, ginger and garlic until they are soft. Add onion and salt to taste. Once the onions turn brown, add the turmeric powder, chilli powder and garam masala. Saute until the spices give out their aroma. Mash in the boiled potato, half of the tomato and more salt if needed. Pour in 1/4 cup of water and cook well. Add the coriander leaves and turn off the heat. Once the masala cools down, transfer it into a bowl and keep it aside.
Make small balls with the dough and roll them into chapattis. Fill the masala inside one half of the chapatti and fold the other side on top. Heat up 1/2 teaspoon of oil in the pan. Add the chapati and brush ghee or butter on the top. Let it cook for 30 seconds to one minute on either side. Serve hot.