Healthy Crammed Chapati: A Veggie-Packed Indian Flatbread
25 minutes
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About Healthy Crammed Chapati: A Veggie-Packed Indian Flatbread
Inspired by my grandmother's recipe, this Crammed Chapati offers a wholesome twist on the classic Indian flatbread. It's packed with nutritious vegetables like cabbage, carrots, and chickpeas, making it a delicious and healthy meal or snack.The soft texture and subtle flavors make it a hit with kids and adults alike. This comforting homemade treat combines tradition and healthy eating, perfect for a quick breakfast or satisfying evening meal.Learn how to make this easy-to-follow recipe and enjoy a taste of family tradition with a modern, healthy twist!
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Chapati Dough
- 2 cup Wheat Flour whole
- 1 tsp Salt
- 1 tbsp Oil vegetable or refined
- ½ - 1 cup Water add gradually until a soft dough forms
For the Filling
- ½ cup Cabbage finely chopped
- ½ cup Carrot thinly sliced
- ½ cup Chickpea dried, kabuli chana, pre-cooked
- 2 tbsp Yogurt also known as curd
- 1 Onion finely chopped, small
- ½ tsp Chili Pepper finely chopped (adjust to taste), green
- 1-1.5 tsp Salt for filling, to taste
- Several Toothpick for securing the chapati
- 1 tbsp Oil for cooking the chapatis
Instructions
Prepare the Chapati Dough
- Combine whole wheat flour, 1 teaspoon salt, and 1 tablespoon oil in a bowl. Gradually add ¾ - 1 cup water, kneading until a soft, smooth dough forms. Let it rest for at least 15 minutes.
Prepare the Filling
- Boil the chopped cabbage and carrots in salted water until tender. Drain well and set aside.
- Pressure cook the chickpeas until tender. Drain and mash coarsely using a fork or potato masher. Do not add water during mashing.
- In a bowl, mix the mashed chickpeas with yogurt, 1-1.5 teaspoons salt, and finely chopped green chilies.
Assemble and Cook
- Divide the dough into small balls. Roll each ball into a thin circle using a little dry flour.
- Heat a flat griddle or pan over medium heat. Cook the chapatis for about 1-2 minutes per side, or until lightly browned and cooked through. Add a small amount of oil while cooking for softer chapatis.
- Spread 2 tablespoons of the chickpea paste evenly over each cooked chapati.
- Top with chopped onion and green chilies, then layer with the boiled cabbage and carrots.
- Carefully fold the edges of the chapati vertically and secure with toothpicks.
- Serve hot.
Recipe Notes
Expert Tips
- For a richer flavor, use ghee (clarified butter) instead of oil for cooking the chapatis.
- If using dried chickpeas, soak them overnight before pressure cooking to reduce cooking time.
- Feel free to add other vegetables to the filling, such as spinach, peas, or potatoes.
- Adjust the amount of green chili according to your spice preference.
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Recipe Nutrition
Calories: 381kcalCarbohydrates: 55gProtein: 9gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgFiber: 4gSugar: 3g
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5 Comments
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I’m excited to try this recipe!
Looks so mouthwatering! Thanks for sharing.
This looks so good! Appreciate the share.
Such an enticing dish! Thanks for the recipe.
This is a fantastic recipe! Thanks for sharing.