Thursday, June 19, 2008

Masala Chapathi

Masala chapathi is similar to aloo paratha. This was my favourite item growing up. Its filling is similar to “Batate Ambade” that is made in konkani homes of Mangalore. This was usually made during fasting time as it did not contain onion or garlic. I always thought that this was aloo paratha until my best friend Harusha introduced me to North Indian Style Aloo Paratha. Now I make both of them frequently.
What's needed:
For outer cover
2 cups wheat flour
Water as needed to knead the dough
oil 1 tbsp
salt to taste
For Filling
3 medium size Potatoes
2-3 Green chillies chopped
chopped Coriander leaves
1 tsp Mustard seeds
1 tsp Urad dal split
1 tsp Asafoetida(hing) water (I dissolve in water as i get asafoetida from my native which is not powder)
salt to taste
oil
Procedure:
1)Boil potatoes and mash it.
2)Add salt and hing water.Mix well.
3)Heat oil. Add mustard when they splutter add urad dal fry until golden. Add chopped green chillis and fry for a while. Add this to the potato mixture.
4)Add chopped coriander leaves and mix. Check for salt.
5)Make chapati dough with ingredients mentioned for outer cover.
6)Take a small ball of dough and roll it into small discs (poori). Put some some filling in the centre of the poori and cover the filling as done for aloo paratha sealing the edges well.
7)Roll it into paratha applying wheat flour as needed.
8)Heat a griddle and fry until brown on both sides using ghee or butter. The aroma of hing and coriander leaves fills the kitchen.















9)Serve hot with coriander chutney or tomato ketchup. Tastes well as it is also.















P.S: Amma used to add even grated Coconut to enhance the taste. Also some chopped curry leaves was used in the tadka. I skipped them as I was not having it. If the filling is leftover then make a batter with Besan(chickpea flour)+ salt + Chilli powder of medium consistency. Make small balls of filling. Roll it into the batter and deep fry it in oil on medium flame. This makes it Batate ambado. The filling can be refridgerated for 1-2 days.

This Masala chapathi is a participant in "Roti Mela" conducted by Srivalli of cooking4allseasons. Thanks Srivalli for conducting an interesting blog mela :)

5 comments:

Srivalli said...

Looks great..thanks for the lovely entry!

Uj said...

Thanks Srivalli.Glad i could make it

Asha said...

Love the masale chapati, you don't even need chutney! Great entry!:)

Uj said...

Thanks Asha. I love mine with Tomato ketchup :P

Purnima said...

Uj, lovely paratha..glad to find another GSB! :D Kalyanotsav photos r fab! May I ask you which place is it that Kalyanotsav was held in?