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Chapati With Spicy Potato Filling (indian)

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CATEGORY CUISINE TAG YIELD
Indian Breads, Indian 16 Chapatis

INGREDIENTS

1 T Oil
2 Onions
1 Dessertspoon ground chillies
2 Potatoes, mashed
1 Carrot, grated
1 t Salt
1 Stalk spring onion, chopped
1 Sprig coriander leaves
500 g Wholemeal flour, atta
1 1/2 c Water
1/2 t Salt
3 T Ghee

INSTRUCTIONS

Heat oil and lightly brown onions. Add chillies, mashed potatoes,
grated carrot, salt and chopped spring onion and coriander leaves.  Mix
well. Remove from heat and allow to cool.  Put wholemeal flour into a
mixing bowl with salt. Mix into a firm  ball of dough by adding water a
little at a time. Spread 1 tablespoon  of ghee on the dough and
continue kneading. Repeat with another  tablespoon of ghee. Lastly
spread the last tablespoon of ghee onto  the lump of dough and allow to
stand for 30 minutes.  Divide into small balls of dough. Flatten dough
with the palm of your  hands. Dip both sides into a little flour. Place
chapati on a wooden  board and roll out with a rolling pin.  Brush with
a little ghee and spread 1 tablespoon of spicy potato  filling evenly
on surface. Fold into half and then fold again to seal  filling. Dip
again into flour and roll out again into a thin square  of chapati.
Place chapati onto a flat pan over medium heat and brown both sides.
Brush chapati with ghee on both sides while frying.  Serve with your
favourite curry, dhal or plain yoghurt.  Compiled by Imran C. Posted to
EAT-L Digest 16 November 96  Date:    Mon, 18 Nov 1996 09:23:40 +1000
From:    "I. Chaudhary" <imranc@ONTHENET.COM.AU>

A Message from our Provider:

“There’s a limit to God’s patience”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 16
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 222.2mg
Potassium: 40.2mg
Carbohydrates: 1.9g
Fiber: <1g
Sugar: <1g
Protein: <1g


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