Indian Cooking Recipe : Layered Chapaties Ingredients : For the chapaties 1½ teacups gehun ka atta 1 tbsp ghee or butter ½ tsp salt For dipping the chapaties : ½ teacup milk 2 tbsp maida For the stuffing : 2 potatoes, boiled 2 teacups finely chopped mixed boiled vegetables (French beans, carrots, cauliflower, green peas etc) 1 onion, finely chopped 1 tomato, finely chopped 1 green chilli, finely chopped 1 tsp chilli powder ½ tsp haldi powder 1 tbsp cashewnuts, chopped 1 tbsp coriander, chopped 2 tbsp ghee salt to taste Method : For the chapaties : Combine all the ingredients together to make a soft dough. Knead properly and keep aside for ½ hour. Roll out the dough into thin chapatis about 150 mm (6") in diameter and cook them lightly on a tava. For the stuffing : Finely chop the potatoes. Heat the ghee, put the onion and cook for 1 minute. Put the tomato and green chilli and sauté for 1 minute. Put the potatoes, mixed vegetables, chilli powder, haldi powder, cashewnuts, coriander and salt. How to proceed : Grease a baking dish. Put a chapati in it and spread a little stuffing. Dip another chapati in the milk and maida mixture and keep it on the top of the stuffing. Spread a little mixture again and continue ending with a dipped chapati. Pour 2 tsp of melted butter on top and bake in a hot oven at 200ºC (400ºF) for at least 15 minutes. Cut into slices. Ready to serve.