Name: Chapati-Potato Bhaji recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: For Chapati/Poli/Roti - Wheat Flour – 2 cups + ¼ cup for flouring work surface.; Ghee/oil – 1 tbsp. for kneading + 2tbsp for brushing chapati; Salt -1/4 tsp; Water as required for kneading; For Potato Subji- For tempering – Oil – 1 tbsp.; Cumin seeds – 1/2 tsp; Mustard seeds – 1/2 tsp; Curry leaves – 5-6; Green chilies – 2 roughly chopped; Garlic cloves – 4 – peeled and crushed; Onion finely chopped – 1 medium; Turmeric powder – ¼ tsp; Asafoetida – ½ tsp; Cumin powder – 1/4 tsp; Coriander powder – ½ tsp; Salt to taste; For Bhaji - Boiled Potatoes– 2 medium; Fresh grated coconut – ½ tbsp; Finely chopped coriander leaves – 1 tbsp.

ABOUT Chapati-Potato Bhaji RECIPE

Chapati Bhaji is a traditional Maharashtrian breakfast. Chapati or roti is being prepared early in the morning and served along with tea applying lots of ghee or with subji/Bhaji or even eaten as it is as a ghee-shakkar roti. In remote locations of Maharashtra and konkan region people usually have healthy breakfast which includes, Bhakari-Techa, Bhakari Pithle, or Chapati Bhaji, Chai-Chapati etc. In this recipe I have shown Chapati and Potato bhaji which can also be served with Puri as a puri Bhaji. Simple, easy and healthy breakfast recipe is loved by everyone. Its filling and wholesome.

Ingredients Serving: 4

For Chapati/Poli/Roti - Wheat Flour – 2 cups + ¼ cup for flouring work surface.
Ghee/oil – 1 tbsp. for kneading + 2tbsp for brushing chapati
Salt -1/4 tsp
Water as required for kneading
For Potato Subji- For tempering – Oil – 1 tbsp.
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Curry leaves – 5-6
Green chilies – 2 roughly chopped
Garlic cloves – 4 – peeled and crushed
Onion finely chopped – 1 medium
Turmeric powder – ¼ tsp
Asafoetida – ½ tsp
Cumin powder – 1/4 tsp
Coriander powder – ½ tsp
Salt to taste
For Bhaji - Boiled Potatoes– 2 medium
Fresh grated coconut – ½ tbsp
Finely chopped coriander leaves – 1 tbsp.

Instructions

Chapati/Roti/Poli - In a bowl take Wheat flour, salt and ghee. Mix well.
Add water slowly at a time knead it into a soft dough. Cover and keep aside for 30 minutes.
Divide dough into 10-12 equal parts. Shape them into a smooth ball.
Dust rolling board with some wheat flour. Roll dough ball into a thin roti or circle about (6-7” diameter)
Heat nonstick tava or griddle.
Place chapati/Roti on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
Flip it over and let it cook for few seconds.
Flip it again and cook until light brown spots appear on both the sides. Press in between with the help of spatula for even cooking.
Apply some ghee on both the sides.
Once chapati cooked and puffed up, transfer it on a plate or casserole. Cover and keep aside.
Potato Subji - Heat oil in a non-stick pan. Add Cumin seeds and Mustard seeds. Let it splutter.
Add curry leaves. Stir.
Add roughly chopped green chillies and crushed garlic cloves. Cook till raw aroma goes away.
Add finely chopped onion and salt. Cook till translucent.
Add turmeric, coriander, cumin powder, asafoetida. Stir for few seconds.
Add boiled, roughly chopped potatoes. Mix well till mixture incorporates well with each other.
Add finely chopped coriander and grated coconut. Stir well.
Serve hot with chapati or roti or Puri.

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