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Potato Chapati Bread

Rated as 4.33 out of 5 Stars

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


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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.


  • 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.

Nutrition Facts

Per Serving: 400 calories; 18.6 53.1 9.3 9 183 Full nutrition

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Read all reviews 5
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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 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 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!