Stuffed Chapathi

Stuffed chapathi is kind of similar to aloo paratha but still different. The chapathi is stuffed with a vegetable masala of your choice and the chapathi is cooked along with the stuffed vegetable. This is my next recipe from the list of Bookmarked recipes. The basic idea is from here but I do it in my own terms. I love this to snack on an evening. I generally stuff this with aloo masala since I make it often. But i guess any vegetable of your choice should do.

Ingredients:

For Chapathi 

Whole wheat Flour - 2 cups and more for dusting
Water - 3/4 cup Approx
Salt - 1/4 tsp
Oil - 2 tsp

Ingredients for Aloo Masala:

Potatoes - 2 no's boiled and cooked nicely.
Onion - 1/2 medium size onion chopped
Garlic - 3 cloves finely chopped
Ginger - 1 table spoon finely chopped
Cumin seeds - 1 tsp
Red chili Powder - 1 tsp or use green chili's 2 to 3 no's (I used powder to get that red color)
Asafoetida/hing - 1/4 tsp
Turmeric Powder - 1/4 tsp
Cilantro/Coriander leaves - 1/2 cup chopped
Oil - 2 Tbsp
Salt to taste

Method:

•  Mix flour with salt , pour water little at a time and mix to make a dough , work with your hands to make it soft and smooth dough or else use a stand mixer (if you have ) , when the dough is firm but soft , coat'em with oil and cover with a damp kitchen towel and keep aside.
• Boil the potatoes in a cooker, peel them and keep it aside.
• Heat oil in a pan , add Cumin/Jeera and hing (Asafoetida) , followed by finely chopped ginger and garlic.Add in the finely chopped onion and continue to saute'em till the onion looks golden brown.
• Add then the Turmeric powder and Red chili Powder and mix well
• Add the well cooked and lightly mashed potatoes and salt to taste and combine all ingredients well
• Add cilantro/coriander leaves and switch  off the heat and let them cool completely. 
• Make equal sized balls from the dough ( 6 to 8 no's) and roll'em to make chapathi's , since the chapathi has to hold the sabzi , it shouldn't be very thin. 
• On one half of the chapathi, place the filling, fold it and seal it. We can make nice patterns of our choice. I made a pattern with the back of a fork on the sealed part.
•  place these Stuffed chapathi on a heated Tava/ Iron skillet to cook them , drizzle few drops of oil/ghee on each sides.

And its ready , serve'em hot with curd or pickle if you like. I like to have them as such.

Notes:

• The filling shouldn't be hot or else the chapathi may become  soggy and it will be difficult to roll'em.
• A good lunch box Idea too as there is no side dish needed for the same.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78