POTATO CHAPATI BREAD
An Indian bread which is eaten for breakfast with curds and pickle or served for a special dinner with any curry.
Provided by RADHIKA GHATAGE
Categories Bread Quick Bread Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
- Preheat a nonstick griddle to medium heat.
- Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis 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.
Nutrition Facts : Calories 400 calories, Carbohydrate 53.1 g, Cholesterol 8.7 mg, Fat 18.6 g, Fiber 8.2 g, Protein 9.3 g, SaturatedFat 4.3 g, Sodium 182.5 mg, Sugar 1.1 g
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Arbin Aliji
[email protected]I love how these chapatis can be made ahead of time and reheated later.
Junaid khan Qureshi
[email protected]These chapatis are the best! I've made them several times and they always turn out perfect.
Aasman Gurung
[email protected]I'm allergic to potatoes, so I substituted sweet potatoes instead. The chapatis still turned out great!
Bilal Aziz
[email protected]These chapatis are a great way to sneak some extra veggies into your diet.
Syasya
[email protected]The recipe was easy to follow and the chapatis turned out great. I would definitely recommend this recipe to others.
HOUSE OF MARIOS
[email protected]These chapatis are a delicious and healthy alternative to traditional white bread.
Victoria Ohahuiro
[email protected]I'm not sure what I did wrong, but my chapatis turned out dry and crumbly.
dakota millsap
[email protected]These chapatis are the perfect side dish for any Indian meal. They're also great for breakfast or lunch.
Enwere Kingsley
[email protected]The chapatis were a bit too thick for my liking, but the flavor was great.
Semir Seid
[email protected]I love how versatile these chapatis are. I've used them for wraps, sandwiches, and even as a pizza crust.
Jeetu Chhetri
[email protected]These chapatis were a great way to use up some leftover mashed potatoes. They were quick and easy to make, and they tasted delicious.
Razbul Hassan
[email protected]Not bad, but I think I'll stick to my usual chapati recipe.
Ceniyah
[email protected]These chapatis were super easy to make and they tasted great. I'll definitely be making them again.
Tanveer Mughal
[email protected]I'm not a huge fan of potato chapatis, but I thought I'd give this recipe a try. I was pleasantly surprised! The chapatis were actually really good.
Rozlynn Seitz
[email protected]This recipe is a keeper! The chapatis were so soft and fluffy, and they paired perfectly with my favorite curry dish.
Dion Haun
[email protected]These chapatis were a hit at my last dinner party. Everyone loved them!
Shep Punk
[email protected]Love the crispy texture of these chapatis. Will definitely make them again!
Shahin Ahmod
[email protected]A bit bland for my taste, but still a good recipe.
ali ajgar
[email protected]I've tried many potato chapati recipes before, but this one is by far the best. The instructions were clear and easy to follow, and the end result was delicious.
Aser Sarhan
[email protected]These potato chapatis turned out amazing! They were soft, fluffy, and had a slightly crispy exterior. The potato flavor was subtle but definitely noticeable.