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Main Course

Stuffed Chappathis

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

40 min total|Prep 40 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

2 cup Wheat flour/Atta
Water, to taste
1 nos Onion — finely chopped
Ginger a small piece — finely chopped
2 nos Green chillies — finely chopped
Curry leaves, a few
Salt, to taste
Oil, to taste
1/2 cup Beans
3/4 cup Drumstick leaves
3/4 cup Spinach (Cheera)
1/2 cup Coriander leaves

Preparation

Step 1
Knead wheat flour in hot water and add required salt. Leave the dough aside for 20 minutes.
Step 2
Place a pan on the stove and pour oil. Heat the oil and add ingredients for stuffing: beans, drumstick leaves, spinach and coriander leaves. cook for sometime.
Step 3
Add chopped onion, ginger, green chillies and curry leaves. Add required salt and cook for sometime. Remove from fire.
Step 4
Make small balls of the wheat dough and roll out each ball into a chappathi.
Step 5
Spread the vegetable stuffing in the centre of the chappathi. Cover the top with second chappathi.
Step 6
Press the edges of the chappathis with a fork so the contents will not spill out.
Step 7
Heat a tawa and fry the stuffed chappathis on both sides.
Step 8
Serve stuffed chappathis hot with dal.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.

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Main Course

Stuffed Chappathis

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

40 min total|Prep 40 min|Cook 20 min|4 servings|easy

Ingredientsfor 4 servings

2 cup Wheat flour/Atta
Water, to taste
1 nos Onion — finely chopped
Ginger a small piece — finely chopped
2 nos Green chillies — finely chopped
Curry leaves, a few
Salt, to taste
Oil, to taste
1/2 cup Beans
3/4 cup Drumstick leaves
3/4 cup Spinach (Cheera)
1/2 cup Coriander leaves

Preparation

Step 1
Knead wheat flour in hot water and add required salt. Leave the dough aside for 20 minutes.
Step 2
Place a pan on the stove and pour oil. Heat the oil and add ingredients for stuffing: beans, drumstick leaves, spinach and coriander leaves. cook for sometime.
Step 3
Add chopped onion, ginger, green chillies and curry leaves. Add required salt and cook for sometime. Remove from fire.
Step 4
Make small balls of the wheat dough and roll out each ball into a chappathi.
Step 5
Spread the vegetable stuffing in the centre of the chappathi. Cover the top with second chappathi.
Step 6
Press the edges of the chappathis with a fork so the contents will not spill out.
Step 7
Heat a tawa and fry the stuffed chappathis on both sides.
Step 8
Serve stuffed chappathis hot with dal.

Tip

When the recipe says "medium heat," it means medium. Kerala cooking is not about high-flame drama — most of the work happens at a patient, steady temperature.