Layered chapati

Ingredients

For the chapaties
1 1/2 teacups wheat flour

1 tablespoon ghee (clarified Butter) or butter

1/2 teaspoon salt

For dipping the chapaties
1/2 teacup milk

2 tablespoons plain flour (maida)

For the stuffing
2 boiled potatoes, peeled & finely chopped

2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc.)

1 onion, finely chopped

1 tomato, finely chopped

1 green chili, finely chopped

1 teaspoon chili powder

1 tablespoon chopped coriander

2 tablespoons butter

Salt according to taste

Method

For the chapaties
1. Mix all the ingredients for the dough together and make a soft dough.
2. Knead very well and leave aside for 1/2 hour.
3. Roll out the dough into thin chapaties and cook them lightly on a tava (griddle).
For the stuffing
1. Heat the oil, add the onion and cook for 1 minute.
2. Add the tomato and green chili and fry for 1 minute.
3. Add the chopped potatoes, mixed vegetables, chili powder, turmeric powder, cashewnuts, coriander and salt.
How to proceed
1. Grease a baking dish. Put a chapati in it and spread a little stuffing.
2. Dip another chapati in the milk and plain flour mixture and place it on top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati.
3. Pour 2 teaspoons of melted butter on top and bake in a hot oven at 200 degree C (400 degree F) for 15 minutes.
4.C ut into slices and serve.