Potato chapati is an Indian bread typically eaten for breakfast with curds and pickles or served for a special dinner with any curry.
Ingredients
- potatoes: 1 cup (mashed)
- salt: (to taste)
- cayenne pepper: 0.5 tsp
- ground turmeric: 0.5 tsp
- cilantro: 1 Tbsp (chopped, fresh)
- vegetable oil: 3 Tbsp
- whole wheat flour: 2 cups
- vegetable oil for frying: 0.33333 cup (or as needed)
- butter: 1 Tbsp (melted)
Metric Conversion
Stages of cooking
-
Mix mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl until well combined. Add flour, a little at a time, and knead until a stiff but pliable dough forms; if dough becomes too stiff, add a few drops of water. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and set aside for 10 minutes.
-
Preheat a nonstick griddle to medium heat.
-
Divide dough into eight lemon-sized portions and roll out on a lightly floured surface to a 1/4-inch thickness. Working in batches, fry chapatis on the hot griddle using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.
