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Serves: 8

Ingredients

for the dough
225 g wholemeal flour
150-175 ml warm water, hot
for the filling
450 g potatoes
1 tbsp lemon juice, or amchur
1/2 tsp fresh ginger, crushed
1 medium onion, finely chopped
1/2 tsp cumin seeds, roasted
1 tsp garam masala
1 tsp fresh green chillies, crushed
2 tbsp coriander, chopped

Source

This recipe had been sourced from Healthy Meals, Healthy Heart

Healthy Hints

Ok, to be fair, this is more of a stuffed chapati than a stuffed paratha, but it does have lots of flavour and is much healthier. Try a mixed vegetable filling instead of potatoes.

Cooking Guide

1. Prepare the chapati dough, following the recipe for wholemeal chapati, but make the dough slightly soft and divide it into 8 balls.

2. Boil the potatoes unpeeled, then peel and mash them.

3. While the potatoes are still warm, add all the remaining ingredients and mix well.

4. Divide the mixture into 8 small, round balls, and set aside.

5. Roll out each ball of chapati dough to a circle about 10cm/4in across. Place a potato ball in the middle and lift the chapati edges to form a larger ball.

6. Roll out lightly, making sure that the mixture does not come out at the edges.

7. Cook in the same way as a chapati in a frying pan over a medium heat.

Tip: Serve with low-fat natural yoghurt.