Cheese and potato chapatti sandwich

Nutrition Facts

Amount Per Serving

Calories 352 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 6g38%

Cholesterol 30mg10%

Sodium 422mg18%

Potassium 303mg9%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 1g1%

Protein 13g26%

Vitamin A 344IU7%

Vitamin C 13mg16%

Calcium 224mg22%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

This chapatti sandwich is super comforting

Prep Time20

Cook Time30

Dough resting time15

Course: Lunch, Snack

Cuisine: Indian

Servings:

Calories: 352kcal

Author: Chetna Makan

To make the chapattis, put the ﬂour and salt into a bowl and gradually add just enough of the water (or a little more, if necessary) to form a soft dough. Knead for two minutes, then cover and let rest for 15 minutes.
Divide the dough into eight equal portions. Roll out each portion on a lightly ﬂoured surface to a circle 15–18cm across. Heat a skillet until hot, and cook each chapatti for one minute each side on a low-to-medium heat, until slightly golden.
To make the ﬁlling, combine the ingredients in a bowl.
To toast the sandwiches, use the same skillet you used to cook the chapattis. Drizzle with a tiny bit of oil and, once hot, add a pinch of mustard seeds. When they start to sizzle, lay a chapatti in the pan and spread with a quarter of the ﬁlling. Place another chapatti on top and cook for a minute on a low-to-medium heat, until the underside is golden. Turn and cook for a minute on the other side, then remove to a plate.