Name: Cram Clutched Chapatis recipe by Abhinetri V at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 Cups Whole-wheat flour; Water as required to knead the dough; 1/2 cup finely chopped cabbage; 1/2 cup thin sliced carrot; 1/2 cup Kabuli Chana / Chickpeas ( Black); 2 tablespoons curd; 1 Onion ( small size ); 1/2 teaspoon finely chopped green chillies; Salt to taste; Oil as per requirement; Toothpicks- To Clutch

Ingredients Serving: 4

2 Cups Whole-wheat flour
Water as required to knead the dough
1/2 cup finely chopped cabbage
1/2 cup thin sliced carrot
1/2 cup Kabuli Chana / Chickpeas ( Black)
2 tablespoons curd
1 Onion ( small size )
1/2 teaspoon finely chopped green chillies
Salt to taste
Oil as per requirement
Toothpicks- To Clutch

Instructions

Prepare a chapati dough by combining wholewheat flour, salt, little amount of oil. Knead it well to form a smooth dough by adding enough water. Allow it to rest for few minutes.
In the meantime, boil the chopped cabbage and carrot by adding sufficient amount of water and salt.
Once these are boiled , drain the water completely and keep it aside.
Similarly pressure cook Kabuli chana and drain the remaining water completely.
Grind the chana in a mixer into a coarse paste without adding water.
Then transfer the paste into a bowl. Add curds and salt to it. Make this into a thick paste by mixing thoroughly.
Divide the dough into equal portions. Make small balls out of it. Roll these balls into circular shape by sprinkling whole wheat flour.
Heat a tava / a pan on a medium flame and cook the chapati lightly on both sides. While cooking, add little amounts of oil to make the chapati soft.
Transfer this chapati to a plate. Apply 2 tablespoons of the Kabuli chana paste onto the chapati.
Then sprinkle the finely chopped onion and green chillies on the layer of kabuli chana paste.
Lastly , spread the boiled cabbage and carrot slices above the layer of onions.
Carefully , fold the edges of the chapati vertically and clutch it with a toothpick. Serve hot.

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