Ingredients:

• For chapattis:
• 6 leftover chapattis or
• From dough:
• 1 cup – whole Wheat flour dough (whole Wheat flour and salt, kneaded with water)
• For filling:
• 3 tbsp – stiff chutney
• 1 tsp – Wheat flour
• 1 sprig spring onion, very finely chopped
• Oil to shallow fry

Method:

1. For filling:
2. Mix together chutney and flour.
3. For chappatis:
4. Place one chappati on clean working surface
5. Take a third portion of chutney mixture.
6. Allow 1/4″ margin all around for sealing.
7. Sprinkle a third of chopped spring onions over chutney.
8. Place another chappati over this, and seal edges of both, using some water.
9. Heat griddle, shallowfry, taking care to seal edged further, and roast both sides, till crisp.
10. Repeat for remaining chappatis.
11. If made from fresh dough:
12. Divide dough into 3 parts. Make balls.
13. Roll into 6″ wide rounds.
14. Apply third of chutney mixture, sprinkel spring onions.Bring edges to centre by lifting at a distance of and inch or so.
15. Press down firmly, roll back to a round, using dry flour for dusting.
16. Shallowfry on hot griddle, on both sides, using oil, till crisp.
17. Cut in half and serve hot with sauce.

Recipe courtesy of Sify Bawarchi