For outer cover
2 cups wheat flour
Water as needed to knead the dough
oil 1 tbsp
salt to taste
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
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 :)