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Potato Chapati Bread

RADHIKA GHATAGE

"An Indian bread which is eaten for breakfast with curds and pickle or served for a special dinner with any curry."
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Ingredients

45 m servings 400 cals
Original recipe yields 4 servings (8 chapatis)

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Directions

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  1. 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.
  2. Preheat a nonstick griddle to medium heat.
  3. 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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 400 calories; 18.6 g fat; 53.1 g carbohydrates; 9.3 g protein; 9 mg cholesterol; 183 mg sodium. Full nutrition

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Reviews

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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 liked it overall, thank you!

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.

I made this with sweet potatoes. Fantastic!