Stuffed jowar chapati

bakedc1Number of serving-2 Size of serving-1 no.

For dough
Jowar flour 60 gm
Salt a pinch
For stuffing
Cottage cheese/paneer (crumbled) 25 gm
Fenugreek (methi) leaves,  finely chopped 20 gm
Tomato,finely chopped 20 gm
Onion, finely chopped 20 gm
Green chili, finely chopped 1
Salt to taste
For cooking
White butter 1 tsp

  • For the dough, knead the jowar flour, salt and enough hot water to make a soft dough.
  • Divide the dough into four parts and roll out each portion into thin chapatis.
  • Spread a little stuffing on one chapati. then put another chapati on top and press well so that it becomes one. By this way prepare two chapatis.
  • Cook each stuffed chapati on a non-stick tava (pan) with little butter or ghee.
Things to remember

  • Use salt according to the salt restriction prescribed by your physician / dietician
  • Use oils / fast according to your physical condition. If you are obese than use low amounts of fats/oils.
  • 1 teaspoon (tsp.)      = 5 ml / gms
  • 1 Tablespoon (Tbs.)  = 15 ml / gms
  • 1 Bowl (katori)          = 150 ml / gms