Chapathi - with potato masala

Most of the cooks are familiar with chapathi. So this is not something new that I would be sharing.. But most of my friends say that they are not able to make soft and thin chapathis. Their chapathis are soft only if they are thick. So sharing some tips that I follow while making chapathi.

Potato masala is a famous accompaniment for Puris. But at our place we love this with chapathi. For puri it would be a more rich gravy like chole etc... In tamilnadu, in the hotels, puri-kizhangu is very famous. And masala dosa, a thicker version of the recipe is used. Ofcourse potatoes are everyone's favourite. I doubt if there would be any kid in the world who doesn't like potatoes. So over to the recipe.


Ingredients:
For making chapathi:
Whole wheat flour - 150 grams
water - 1/2 cup
salt - to taste
ghee - 1 spoon
flour - for dusting

For potato masala:
Potatoes - 150 grams
Onions- 100 grams
green chillies - 3 nos
Oil - 20 grams
mustard - 5 grams
Ginger - 5 grams
curry leaves - few
salt - to taste
turmeric powder - 1/2 spoon



Method:
To make chapathis:

• Take the wheat flour in a wide mouthed bowl. Add salt and mix well.
• Heat the water and bring it to a warm consistency. You need not boil it becaus then it would be difficult to knead the dough.
• Add water little by little, that is one tablespoon at a time and mix well.
• Keep kneading until we are able to make one big ball out of the dough.
• Now add the ghee. Knead well for about 5 minutes until the dough is soft. Like my mom says it should feel like you are touching the cheeks of a baby. Soft and smooth.
• Cover the bowl and keep aside for 30 minutes.
• After 30 minutes separate the dough into approximately 7-8 balls and roll them into chapathis. 
• You will get real thin ones..
• After rolling don't leave the chapathis for a long time since it will become too dry.
• Try to cook the chapathis as soon as you have rolled them.
• Cook the chapathis on both sides. The chapathis will raise in the tava itself.

To make potato masala:

• Chop the onions, potatoes, green chillies and ginger.
• In a pressure cooker, pour oil and add mustard. Once mustard splutters, add the curry leaves.
• Then add the chopped onions, green chillies and ginger. Saute until the onions are translucent.
• Add the chopped potatoes. Also add the salt and turmeric powder. Mix well. Add 1/4 cup of water.
• Close the pressure cooker and cook for one whistle.
• Once the pressure is released, open the cooker. Mash the cooked potatoes with a spoon. 
• If needed add more water according to the consistency needed and boil once again.

Yummy potato masala is ready.



Sending this to missionbreakfast, cookcookandcook and thoushaltcook