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Chappathis with onion stuffing
Published On: 25 Mar 2005
English: Wheat Flour
tamil: Gothumai Mavu / Chapathi Mavu
malayalam: Gothambu Podi
telugu: Godima Pindi
kannada: Godhi Hittu
Konkani: Gova Pitti
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
Bengali: Laban / Noone
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Mix together onions, chillies, salt, garam masala, ginger, cumin seeds and garlic. Keep it aside.
Mix wheat flour with water and knead it to a smooth dough.
Make small balls off the dough.
Roll out one ball on the pastry board and keep it aside.
Similarly, roll out another chappathi.
Place the onion mix on top of the second chappati and spread it evenly.
Place the first rolled chappati over the onion mixture and press firmly.
Roll it out softly.
:- The base chappati should not get stuck to the base of the pastry board.
Heat oil on a tawa.
Shallow fry on both sides, till it turns golden brown.
:- Serve hot with butter and tea.
2 tbsp of wheat?
Its too good.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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