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Preparation Time : 20
Cook Time : 25
Total Time : 45
For dough- 1/2 kg Maida
For stuffing-3 boiled potatoes mashed
2 chopped onion
200 gm Paneer
2 chopped tomatoes
For Masala- Salt to taste 1/2 teaspoon minimum
Red Chillie to taste 1/2 teaspoon minimum
Black pepper to taste 1/4 teaspoon
For Maharashtrian Masala- A) Dry Roast:- 1/4 cup Sesame Seeds
1/4 cup Dessicated Coconut
B) Fry in Oil:- 1 Cup Coriander seeds
1/4 Cup Jeera seeds
1 Tsp Hing
1/2 Tsp Cloves
1 Tsp shahi Jeera Seeds
1" Cinnamon Stick
1/2 Tsp Mustard Seeds
1/4 Tsp Fenugreek Seeds
1/4 Cup Star Anise
Heat very little oil and fry all the ingredients under fry in oil.
Take them out.
Dry Roast the ingredients under dry roast.
Grind all of them together to a smooth powder.
Store the Maharashtrian Garam Masala in an air tight container.
Method of making:-
Make a soft dough using first five ingredients an keep aside for rest for 5-7min's, cover it with a muslin cloth (khameer kee lie).
Mix all the other ingredients of stuffing with the masala along with maharashtrian masala and keep aside for stuffing.
Make chappati 1 by 1
Put stuffing into it and make a turn of it (as shown in picture,,,it will look like alphabet D).
Make slits on sides using cutter or knife.
Put coriander leaves on top and greece with beated egg (egg ka lep)
Preheat oven at 180degree for 10 min and when it beeps open the door of oven,,place the baking tray inside,,,give more 25min at same temp (180degrees).
Note 1)---Do not use Turmeric as it will destroy the taste of Taccoss,,,,because maharashtrian masala is also used......
Note 2)-----Do not use Black Pepper Corns as it will destroy the taste of Taccoss. (already using black pepper powder above).
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