Aloo Chapathi – Soft Potato Chapathi

Mashing potato into chapathi dough keeps it soft for hours and adds flavour – a simple pantry recipe that is filling on its own with a bowl of curd.

Tips from the Ruchippura kitchen

• Mash the potato completely so there are no lumps when rolling.
• Rest the dough for 15 minutes.

Lakshmidevi Nair

Aloo Chapathi (Soft Potato Chapathi)

Soft aloo chapathi – wheat flour kneaded with mashed potato, shallots, green chilli and coriander, rolled out and cooked on a tawa. Serve with curd.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting 15 minutes mins

Total Time 55 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Indian

Ingredients Method

Ingredients

  

• 1 cup potato peeled, cooked and mashed
• 3 cups wheat flour
• 1 tbsp shallots chopped
• 1 tsp green chilli chopped
• 1 tbsp coriander leaves chopped
• salt to taste

Method

 

1. Mash the potatoes and mix with the wheat flour.
2. Add the other ingredients and a little water and knead into a dough.
3. Rest for a while, then divide into small balls.
4. Roll out and cook as chapathis.
5. Serve with curd.