Ingredients45 m servings 400
- Combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
- Preheat a nonstick griddle to medium heat.
- Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis 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.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 400 calories; 18.6 53.1 9.3 9 183 Full nutrition
ReviewsRead all reviews 5
Really good, basic recipe. It loses something without pickle (I recommend garlic pickle or mango pickle). I added scallions and a touch of garlic to the original recipe. Just keep adding wate...
I love this easy to follow recipe. I made a few changes to suit my needs., I used all purpose flour instead of wheat, I left out the spices since my mashed potatoes already had some seasoning in...
I had to knead the dough way more than I had anticipated but it came out well. Loved it. The suggestion to serve with butter brushed on the chapati is classic. Thanks for this.