Potato Chapati Bread

Potato Chapati Bread

1 Review 1 Pic
  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    45 m
RADHIKA GHATAGE
Recipe by  RADHIKA GHATAGE

“An Indian bread which is eaten for breakfast with curds and pickle or served for a special dinner with any curry.”

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Ingredients

Adjust Servings

Original recipe yields 8 chapatis

Directions

  1. 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.
  2. Preheat a nonstick griddle to medium heat.
  3. 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.

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Review (1)

Rate This Recipe
Chef Hensley
10

Chef Hensley

Really good, basic recipe. It loses something without pickle (I recommend garlic pickle or mango pickle). I added scallions and a touch of garlic to the original recipe. Just keep adding water until the dough forms. Fairly simple and with a mixer it goes quicker than the time listed.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 400 cal
  • 20%
  • Fat
  • 18.6 g
  • 29%
  • Carbs
  • 53.1 g
  • 17%
  • Protein
  • 9.3 g
  • 19%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Indian Chapati Bread

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