Carrot and Radish Stuffed Chapathis

Simple enough to make but OMG are these babies deeeelicious. Serve with a splosh of ketchup and a dash of Tabasco on the side and it's pure heaven! :)



For the stuffing:

Grated Carrots
Grated Radish
Finely Chopped Onion
Crushed Green Chillies
Chopped Cilantro
Salt

Mix everything together and keep aside.

For the chapathi:

2 C whole wheat flour
2 tsp vegetable oil
salt

Mix everything together with a little water to form a ball. Knead till it reaches an elastic consistency. Pinch off equal sized balls and roll out into circles.



Place one rolled out chapathi on a flat surface and spread some of the stuffing mixture on it leaving a little bit of space around the edges. Place a second chapathi over it and seal the edges by pressing together gently.



Roast both sides of the chapathi on a pan over medium flame until golden brown.

Serve hot and enjoy! :)

Well actually, I love these at room temperate too after they've sat around for a few hours because the layers soak up the flavors and get a little soggy. So these make a great lunch box dish!