Ingredients:
For chappathi:
- Wheat flour - 1 cup
- Salt - to taste
- Water - for making dough
- Oil - 1 tspn
For Stuffing:
- Mullangi - 2 nos
- Onion - 1 big
- Jeera - 1/2 tspn
- Ginger garlic paste - 1 tspn
- Green chilli - 1 no
- Turmeric powder - 2 pinch
- Red chilli powder - 1/4 to 1/2 tspn
- Jeera powder - a pinch
- Garam Masala - 2 pinch
- Amchur powder - a pinch (optional )
- Coriander chopped - 1 tblspn
- Salt - to taste
- Oil - 2 to 3 tspn
Method:
- In a wide bowl take wheat flour, salt and mix well then add water little by little and make dough, apply oil on surface close with lid or clean kitchen cloth and keep it aside for 2 to 3 hrs
- Wash peel the skin and grate the mullangi , chop the onion and green chilli
- Heat oil in a pan, add jeera after it splutters add onion, ginger garlic paste,green chilli
- When onion turns pink add the grated mullangi and saute it till the water content reduces
- Then add turmeric powder,chilli powder,jeera powder,amchur powder, garam masala and mix well
- Keep in low flame till the raw smell goes after that add coriander leaves and switch off the stove
- Allow it to come to room temperature
- Heat the tawa, take small amount of chappathi dough and make very thin chappathi and cut circle shape with any lid , similarly make another chappathi and cut circle shape
- Keep one chappathi spread the mullangi masala and close it with another chappathi and seel all the corners
- Put it in tawa and cook till it becomes golden brown on both sides, apply oil on both sides while cooking
- Repeat the process for the remaining dough and masala
- Serve the tasty mullangi stuffed chappathi along with masala plain raitha http://ananya-kitchens.blogspot.in/2014/08/quick-and-easy-masala-plain-raitha.html and pickle.
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