Aloo Chapati

• Medium wheat flour/Atta - 400g + 100g for rolling
• Warm water - 150ml
  Warm milk - 150ml
• Salt - to taste
• Sugar - 1 tsp
• Oil - 50ml or Butter - 25g (optional)​

Aloo stuffing:

• Potatoes - 200g
• Ginger - 1/2" long and 1" thick piece
• Green chilli - 2
• Coriander leaves chopped - 1-2 tsp
• Salt - to taste
• Water - as required

1. Place the 350g of atta in a wider bowl.
2. Mix the warm water with milk and add it to the bowl of atta.
3. Add salt and sugar.
4. Knead well with the remaining 50g atta and more flour if needed; leave it aside for atleast 1 hour.
5. Do the aloo stuffing while waiting for the dough to be ready.
6. After about an hour, take about 4-5cm ball of dough and roll it to make a ball.
7. Make as many balls as it comes.
8. Take a rolling pin and a mat.
9. Dust both of them with the atta.
10. Dust the dough ball with the atta as well.
11. Roll it flat into a 4" chapati.
12. Take a heaped tablespoon of aloo mix,place it at the centre of the chapati,spread it and close with the chapati edges.
13. Roll it further into a 9"-10" chapati.
14. Heat a tawa(flat pan).
15. Brown the chapati on both sides on a medium heat.
16. Add oil/butter when browning on both sides.
17. Aloo chapatis are ready to be eaten.

1. Cut the potatoes into half each, grate the ginger, chop the chilli and coriander leaves.
2. Boil pototoes in a pan of water and salt until they become soft enough to mash.
3. Mash the potatoes.
4. Combine the mashed potatoes with grated ginger, chilli, coriander leaves and salt and leave it in a bowl.

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