Potato and Onion Chapatti Indian Food

Potato and Onion Chapattis

By Atika Lim  , ,

February 21, 2016

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Elevate normal store-bought roti flatbreads into stuffed potato and onion chapatti with this super easy recipe.

  • Prep: 15 mins
  • Cook: 30 mins
  • Yields: 6 Pieces


3 medium potatoes, peeled

30 g butter

2 tbsps vegetable oil

1 onion, thinly sliced

2 tsps ground coriander

2 cloves garlic, crushed

6 chapattis or roti flatbreads

1 cup ricotta

1 cup shredded tasty cheese

Sea salt, lemon wedges, to serve


1Place potatoes in a large saucepan and cover with cold water. Bring to boil on high. Cook 8-10 mins, until just tender. Drain, cool and cut into 4-mm slices.

2Heat butter and oil together in a large frying pan on high. Sauté onion 3-4 mins, until tender. Add cumin, coriander and garlic and cook 1 min, until fragrant. Add potato, carefully stirring to heat through and coat in spice mixture.

3Place 3 chapattis on bench. Spread with ricotta. Layer evenly with potato mixture and then sprinkle with tasty cheese. Top with remaining chapattis.

4Heat a large, oiled frying pan on medium. Cook each chapatti 1-2 mins each side, until golden and cheese melts. Transfer to a plate, cover to keep warm. Repeat with remaining chapattis. Serve warm in wedges, sprinkled with sea salt. Accompany with lemon wedges.

Bauer/Woman's Day/ Photo: Rob Shaw
Text: Luisa Dewal

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