Chapatis(wheat-flour flat bread) are very staple at my home. We have them on daily basis. Once in a while I like to add grated or mashed vegetable to make Chapatis bit more tastier.
I use Potatoes (aloo) mainly, while making the mashed veggie Chapatis. Adding potatoes makes the Chapatis very soft and this will be good for lunch boxes, since it stays soft for longer hours.
Potatoes (Aloo/Alugadde)- 2 medium size (boiled, peeled and mashed)
(Substitute potatoes with mashed lentils or beans for more wholesome and nutritious Chapatis)
Whole wheat flour (godi hittu) - about 2 cups (use Chapatis atta instead)
Spices : Black pepper powder (menasu), red chili powder, turmeric powder and salt - about 1/2 to 1 tsp.
*Above measurement makes about 10-12 medium size Chapatis.
- Wash and boil potatoes till soft, once cooled peel the skin and mash them coarsely.
- Add wheat flour, and spices and mix together with the mashed potatoes. No water is required, moisture from the potatoes will help bind the flour.
- Mix all the flour and spices until ever thing is combined well and from a stiff dough. Add more flour if required.
- Keep the dough covered, for 10-15 minutes.
- Then take a big lemon size ball, roll to a circular shape. And toast them on a griddle/tava on both sides. See this link for rolling and toasting Chapatis.
Once ready, enjoy them warm with a some spicy pickle and curds on side.