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Vegetable Stuffed Chapathi

Vegetable Stuffed Chapathi

Greetings and welcome to the June installment of Secret Recipe Club!  I can’t believe it’s already June – this year is just flying by filled with all sorts of delicious treats and fabulous adventures.  This month I was assigned Veenas Veg Nation marking the first time I’ve been partnered with another vegetarian cooking blog!  She has so many incredibly delicious Indian specialties, I think I wound up with seven on my final list of recipes.  This list included dal, curries, wraps, and one of my favorite Indian dishes: Paneer Butter Masala.  After much debate and deliberation, as well as consulting with the hubby, I decided on her Vegetable Stuffed Chapathi.  I love the idea of making a new-to-me flatbread and then filling it with all sorts of delicious vegetables and paneer.  So I got to work chopping away at all the veggies needed for this tasty dinner.

Vegetable Stuffed Chapathi


1 cup whole wheat flour

2 tsp Olive Oil

2/3 cup cold water

1/4 tsp salt

6 oz paneer, cubed

1 red pepper, diced

1 green pepper, diced

2 plum tomatoes, diced

1/2 tsp red chili powder

1/2 tsp garam masala

1/4 tsp amchor

1/4 cup tomato sauce


  1. In a large bowl mix together the flour, salt, water, and oil. Set aside for 30 minutes. Then split in to 6 walnut sized balls and roll them out flat.
  2. Heat a griddle over medium heat and lay out the rolled dough. Place 1/3 of the fillings in the middle of the chapathi and then top with another piece of dough. Press together on the edges, then press down on the top chapathi to flatten the stuffing. Cook evenly on both side about 5 minutes until slightly brown.. Add a little oil if the dough begins to stick or burn.
  3. Serve and enjoy!

I love that this dish allows for flexibility with the vegetables, can easily switch things up based on what’s in season.  I can easily see myself making stuffed chapathi over and over again, trying out as many vegetable combinations as possible.

18 thoughts on “Listen To

  1. Those sound great, and a lot easier that I would have guessed (or are the instructions merely simple?). I’ll have to come up with a gluten-free version.

    1. The only challenge was rolling the dough thin enough and then moving it to the pan without breaking. Next time I’m going to make sure I have parchment paper on hand 🙂

  2. Chapathi is something I likely would have overlooked before, but this has inspired me to try it. It definitely sounds like the perfect summer sandwich.

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