Masala Chappati
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For Chappati
- Combine wheat flour, salt, add water little by little and knead it to a smooth dough.
- Add ghee and knead it again.
For Masala
- Cook the potatoes. Peel the skin and mash it.
- Grind together ginger, garlic, fennel to a fine paste.
- Heat a pan with a tablespoon of Idhayam Sesame Oil.
- Saute ginger-garlic- fennel paste and green chillies.
- Add onions and fry till translucent.
- Add potato, turmeric powder, garam masala powder, salt and stir well.
- Garnish with coriander leaves remove from fire and keep aside.
For Masala Chappati
- Make small sized balls out of the dough.
- Take a ball, roll into circle with a rolling pin.
- Place the potato masala at the centre of the circle.
- Spread the masala.
- Place another circle over the masala.
- Sprinkle water to the edges of the chappathi and stick the edges.
- Dust the wheat flour and roll it once again.
- Make such masal chappatis with rest of the dough and masala.
- Heat a dosa pan, place the chappati, drizzle Idhayam Sesame Oil to the edges of the chappathi.
- When it turns brown, flip over and allow it cook until golden brown.
- Remove from fire and serve hot.
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