Name: Potato and onion chapati
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 4 potatoes, peeled; 2 tablespoon vegetable oil; 30 gram butter; 1 onion, chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 2 clove garlic, crushed; 6 chapati; 1 cup grated tasty cheese; spray oil

Potato and onion chapati

Potato and Onion Chapatti and aloo tikka

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Serves 6

Prep

15M

Cook

35M

Total

50M

Ingredients

4 potatoes, peeled

2 tablespoon vegetable oil

30 gram butter

1 onion, chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

2 clove garlic, crushed

6 chapati

1 cup grated tasty cheese

spray oil

Method

1.Cook potatoes in a saucepan of boiling water for 8-10 minutes until just tender. Drain potatoes and let cool, then slice thinly.

2.Heat oil and butter together in a large frying pan over high heat. Sauté onion for 3-4 minutes until tender. Add cumin, coriander and garlic. Sauté for 1 minute until fragrant.

3.Add potato, carefully stirring until heated through and coated in spice mixture. Preheat oven to low, 150°C.

4.Place chapati on bench. Sprinkle 3 chapati with half the cheese, then layer potato mixture evenly over the top. Sprinkle with remaining cheese. Top with remaining chapati.

5.Heat a large, oiled frying pan on medium. Cook a chapati for 2-3 minutes each side until golden and cheese melts.

6.Transfer to a plate. Keep warm in oven. Repeat with remaining chapati. Cut into wedges and serve warm.

Ghee can be used in place of oil and butter. Potato and onion chapatti make delicious pre-dinner snacks.
Note

Woman's Weekly Food

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