Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
45 mins
Servings:
4
Yield:
8 chapatis
Ingredients
1cupmashed potatoes
salt to taste
½teaspooncayenne pepper
½teaspoonground turmeric
1tablespoonfresh cilantro, finely chopped
3tablespoonsvegetable oil
2cupswhole wheat flour
1/3cupvegetable oil for frying, or as needed
1tablespoonbutter, melted
Directions
Mix mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl until well combined. Add flour, a little at a time, and knead until a stiff but pliable dough forms; if dough becomes too stiff, add a few drops of water. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and set aside for 10 minutes.
Preheat a nonstick griddle to medium heat.
Divide dough into eight lemon-sized portions and roll out on a lightly floured surface to a 1/4-inch thickness. Working in batches, fry chapatis on the hot griddle using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.
Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts (per serving)
| 540 | Calories |
| 35g | Fat |
| 52g | Carbs |
| 9g | Protein |
