Wednesday, September 28, 2011

Stuffed Mini Chappathi


  1. Wheat Flour: 1 cup
  2. Maida: 1 cup
  3. Sugar: 1 tbsp
  4. Baking Powder: ½ tsp
  5. Salt: needed
  6. Warm Water: needed
  7. Oil: Required

  1. Chicken (very small pieces): 1 cup (cooked with salt and turmeric powder)
  2. Onion: 1 small
  3. Tomato: half of 1small tomato
  4. Ginger garlic paste: 1 tsp each
  5. Garam masala: ½ tsp
  6. Green chilli: 1 (optional)
  7. Turmeric powder: a pinch
  8. Chilli powder: a pinch
  9. Coriander leaves chopped: few
  10. Salt: needed
  11. Oil: needed
Method of Preparation:
For stuffing:
·        Heat oil in pan; add chopped onion and sauté till it becomes brownish red.
·        Add ginger garlic paste, green chilli, stir and add chopped tomato.
·        When tomato gets cooked, add turmeric powder, chilli powder, garam masala and stir well till the aroma comes from it.
·        Now add the chicken pieces and salt. Close the lid and cook in a low flame for 5 minutes.
·        Add coriander leaves and switch off the flame. Leave aside and let it cool.
For chappathi
·        In bowl mix wheat flour, Maida, sugar, baking powder, salt.
·        Knead the flour with warm water to smooth dough. Apply oil on the dough and knead once more. Leave for 1-2 hours.
·        Take a lemon sized balls from the dough and roll into round shape.
·        Take a spoonful of filling and put in the center of the rolled chappathi.
·        Fold it from four sides and slightly flatten once more, carefully without letting the stuff come out.
·        Heat a tawa, apply some oil and cook the chappathi both sides in a very low flame.
·        Serve hot.

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