Name: Potato and onion chapatis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 3 medium potatoes, peeled; 30 gram butter; 2 tablespoon vegetable oil; 1 onion, thinly sliced; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 2 clove garlic, crushed; 6 chapattis or roti flatbreads; 1 cup ricotta; 1 cup shredded tasty cheese; sea salt, lemon wedges, to serve

Ingredients

3 medium potatoes, peeled

30 gram butter

2 tablespoon vegetable oil

1 onion, thinly sliced

2 teaspoon ground cumin

2 teaspoon ground coriander

2 clove garlic, crushed

6 chapattis or roti flatbreads

1 cup ricotta

1 cup shredded tasty cheese

sea salt, lemon wedges, to serve

Method

1.Place potatoes in a large saucepan; cover with cold water. Bring to boil on high; cook 8-10 minutes, until just tender. Drain; cool and cut into 4mm slices.

2.Heat butter and oil together in a large frying pan on high.

3.Saute onion 3-4 minutes, until tender. Add cumin, coriander and garlic; cook 1 minute, until fragrant. Add potato, carefully stirring to heat through and coat in spice mixture.

4.Place 3 chapatis on bench. Spread with ricotta. Layer evenly with potato mixture; sprinkle with tasty cheese. Top with remaining chapatis.

5.Heat a large, oiled frying pan on medium.

6.Cook each chapati 1-2 minutes each side, until golden and cheese melts. Transfer to a plate; cover to keep warm. Repeat with remaining chapatis.

7.Serve warm in wedges, sprinkled with sea salt. Accompany with lemon wedges.

Add some baby spinach leaves or peas.
Note

Woman's Weekly Food

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Ingredients

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