Vegetable Stuffed Chapati is a delectable dish that combines the goodness of whole wheat flour chapatis with a flavorful vegetable filling. The chapatis are made by kneading fine whole wheat flour with oil and water to form a smooth dough, which is then divided into balls and rolled out into thin chapatis. These chapatis are cooked on a wok until lightly browned on both sides.
The filling for the chapatis is prepared by sautéing fennel powder, thinly sliced onions, minced ginger, sliced green chillies, and a blend of aromatic garam masala powder. Small pieces of cauliflower, boiled and diced potatoes, and softened peas are added to this mixture. The ingredients are stir-fried until the mixture becomes dry and well-cooked, allowing the flavours to meld together.
A generous filling is placed on one end of each chapati to assemble the Vegetable Stuffed Chapatis and then rolled up tightly. The result is a delightful blend of soft chapati and a savoury vegetable filling, bursting with flavours and textures. These stuffed chapatis can be served as a main course or as a snack, accompanied by a side of raita or pickle.
Vegetable Stuffed Chapati pairs well with other Indian dishes such as Chole (spicy chickpea curry), Aloo Gobi (potato and cauliflower curry), or Baingan Bharta (roasted eggplant dip). This versatile dish can also be enjoyed independently, making it a perfect choice for a quick and satisfying meal.
Vegetable Stuffed Chapati
- 200 g Fine Whole Wheat Flour
- 1 tsp Oil
- 125 ml Water
- 1 tsp Fennel powder
- 1 Onion thinly sliced
- 2 cm Ginger minced
- 2 Green Chillies sliced
- 3 tsp Garam Masala Powder
- 350 g Cauliflower cut into small pieces
- 3 Potatoes boiled, peeled & diced
- 100 Green Peas softened in hot water for 1/2 minute
- 1/3 tsp Salt
- In a bowl, combine the whole wheat flour, oil, and water. Knead the mixture to form a smooth dough. Let it rest for 30 minutes.
- Divide the dough into 8 equal balls. Roll out each ball into thin chapatis.
- Heat a tawa or frying pan and cook each chapati on both sides for about 1 minute. Set them aside.
- In the same tawa, heat 2 tbsp of oil and fry the fennel powder for about 30 seconds.
- Add the thinly sliced onions, minced ginger, garlic, and sliced green chilies. Fry for another 30 seconds.
- Add the garam masala powder, cauliflower pieces, boiled and diced potatoes, softened peas, and salt. Stir-fry the mixture for 15 minutes until it becomes dry.
- Take each chapati and place 2 tbsp of the vegetable filling on one end. Roll up tightly.
- Serve the Vegetable Stuffed Chapatis hot and enjoy!
FAQs (Frequently Asked Questions):
Can I make the chapatis in advance and store them?
You can make the chapatis in advance and store them for later use. Once cooked, allow them to cool completely, then store them in an airtight container or ziplock bag. They can be refrigerated for up to 3 days or frozen for extended storage. Before using, reheat them in a hot pan or a microwave.
Can I customize the filling with other vegetables?
Absolutely! The filling for Vegetable Stuffed Chapati can be customized to suit your taste and preference. Feel free to add or substitute vegetables such as carrots, bell peppers, or green beans. You can also experiment with different spices and herbs to create unique flavours.
What can I serve with Vegetable Stuffed Chapati?
Vegetable Stuffed Chapati is delicious but can be complemented with various side dishes. For a refreshing contrast, serve it with yoghurt raita, tangy pickle, or mint chutney. You can pair it with a simple salad or a bowl of lentil soup for a complete and satisfying meal.