STUFFED CHAPATI

Chapati is made of whole wheat flour known as Atta, salt and water, and is cooked on a tava (flat skillet).
It is a common staple in South Asia as well as among st South Asian expatriates throughout the world. Chapatis were also introduced to other parts of the world by South Asian immigrants, particularly by Indian merchants to Central Asia, Southeast Asia, East Africa, and the Caribbean islands. It is a common problem among Indian women as to what to do to the leftover chapati. Here is the best way to use your chapati when you have left so many. Any how you can also use fresh chapati for this recipe as it taste so awesome image (1) INGREDIENTS :
  • 8 to 10 chapati
  • 1 cup green bell peppers ( finely chopped )
  • 1 yellow bell pepper ( finely chopped )
  • 1 red bell pepper ( finely chopped )
  • 1 cup finely chopped onions
  • 1 cup grated carrot
  • 1 tbsp chilly flakes
  • 1 tbsp garlic powder + oregano
  • Mayonnaise  as required
  • Cheese as required
  • 2 tbsp butter for cooking
  • Butter for brushing
METHOD :
  • Take a pan and add butter to it.
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  • Add onions to it. Saute for 3 to 4 minutes. Do not overcook
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  • Then add red, green and yellow bell peppers
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  • Saute for 2 minutes
  • Then add grated carrot
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  • Again saute for 2 minutes
  • Then add chilly flakes, garlic powder and oregano
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  • Lastly add salt and mix well
  • No need to overcook
  • Take out the mixture in a plate
  • Take a chapati
  • In the half portion of the chapati apply mayonnaise
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  • Place the mixture above mayonnaise
  • Then put grated cheese on top
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  • Take a grilling pan place the chapati on it and grill from both the side
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  • Enjoy 🙂
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By Riya Ganwani

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