Ingredients:

• For dough:
• 3 cups Wheat flour
• 1/2 tsp salt
• 1/4 cup Milk
• For filling: 2 large potatoes, boiled, peeled, mashed
• 2 green chillies, finely chopped
• 1 tbsp coriander leaves, finely chopped
• 1 tsp garlic, finely minced
• salt to taste
• Other ingredients: 1/2 cup Cream cheese
• oil, Ghee or Butter for shallow frying
• dry flour for dusting

Method:

1. Mix the ingredients for the dough.
2. Add enough water to make a soft pliable dough.
3. Cover it with a lid, keep it aside till required.
4. For filling:
5. Mix all the ingredients for filling.
6. If the mixture is too soft, stir and cook in a heavy pan.
7. The mixture should be like a soft lump.
8. Keep it aside to cool.
9. To proceed:
10. Divide the dough and the mixture into 6 parts.
11. Then divide the cheese into 6 portions.
12. Roll one portion of dough into 5 inch diameter chappati.
13. Use dry wheat flour, for dusting, to help roll.
14. Flatten one portion of filling.
15. Place cheese inside.
16. Flatten and place it in the centre of chappati.
17. Fold over the chappati, bringing the edges together.
18. Seal the edges by gently pressing them.
19. Dust again, roll very carefully to 6 inch -7 inch diameter.
20. Shallow fry on a hot griddle or tawa.
21. Sprinkle fat on both sides, roasting to make it crispy and golden brown in colour.
22. Serve halved, hot and crisp, with ketchup or chutney.

Recipe courtesy of Saroj Kering