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