Layered Chapaties

Ingredients:

For the chapaties
1½ teacups gehun ka atta
1 tbsp ghee or butter
½ tsp salt
For dipping the chapaties:
½ teacup milk
2 tbsp maida
For the stuffing:
2 potatoes, boiled
2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower,
green peas etc)
1 onion, finely chopped
1 tomato, finely chopped
1 green chilli, finely chopped
1 tsp chilli powder
½ tsp haldi powder
1 tbsp cashewnuts, chopped
1 tbsp coriander, chopped
2 tbsp ghee
salt to taste

Method:

For the chapaties:
Combine all the ingredients together to make a soft dough.
Knead properly and keep aside for ½ hour.
Roll out the dough into thin chapatis about 150 mm (6") in diameter and
cook them lightly on a tava.
For the stuffing:
Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute.
Put the tomato and green chilli and sauté for 1 minute.
Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts,
coriander and salt.
How to proceed:
Grease a baking dish. Put a chapati in it and spread a little stuffing.
Dip another chapati in the milk and maida mixture and keep it on the top of
the stuffing. Spread a little mixture again and continue ending with a dipped
chapati.
Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF)
for at least 15 minutes.
Cut into slices.
Ready to serve.