Potato Chapati Bread

    45 mins

    An Indian bread which is eaten for breakfast with curds and pickle or served for a special dinner with any curry.

    3 people made this

    Makes: 8 

    • 210 g mashed potatoes
    • 1 pinch salt to taste
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground turmeric
    • 1 tablespoon fresh cilantro, finely chopped
    • 3 tablespoons vegetable oil
    • 240 g whole wheat flour
    • 180 ml vegetable oil for frying
    • 1 tablespoon butter, melted

    Prep:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Combine the mashed potatoes, salt, cayenne, turmeric, cilantro, and 3 tablespoons vegetable oil in a bowl and mix well. Add the whole wheat flour a little at a time, kneading the mixture until it forms a stiff but pliable dough. (If the dough becomes too stiff, add a few drops of water.) Transfer the dough to an oiled bowl, turning to coat; cover with plastic and set aside for 10 minutes.
    2. Preheat a nonstick griddle to medium heat.
    3. Divide the dough into lemon-sized portions and roll them out on a lightly floured surface to 1/4-inch thickness. Fry the chapatis using up to 1 teaspoon of oil for each side. Cook until brown spots have started to form on the bread and the dough is cooked through. Brush with melted butter and serve hot.

    We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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    Reviews and ratings
    Global ratings:

    Reviews in English (5)


    Really good, basic recipe. It loses something without pickle (I recommend garlic pickle or mango pickle). I added scallions and a touch of garlic to the original recipe. Just keep adding water until the dough forms. Fairly simple and with a mixer it goes quicker than the time listed.  -  10 Apr 2011  (Review from Allrecipes US | Canada)


    I love this easy to follow recipe. I made a few changes to suit my needs., I used all purpose flour instead of wheat, I left out the spices since my mashed potatoes already had some seasoning in them, and then I added a tablespoon of sugar. Also I found they came out really pliable when I rolled them Thin, thin enough to see the board beneath them. I will definitely use this recipe again, maybe with tomatoe and basil.  -  25 May 2018  (Review from Allrecipes US | Canada)


    I liked it overall, thank you!  -  26 Feb 2018  (Review from Allrecipes US | Canada)