Ingredients
- FOR CHAPATIS ———————————
- 2 cups whole wheat flour
- 2 cups all-purpose flour
- 2 teaspoons sugar
- 1½ teaspoons fine sea salt, to taste
- Pepper, to taste
- ¼ cup olive oil
- 2 cups unsweetened non dairy milk, warmed, as needed Nonstick cooking spray
- FOR FILLING ———————————
- 2 tablespoons peanut oil
- 2 small potatoes, cut into small dice
- ½ cup chopped scallion
- 3 medium-size tomatoes, diced
- 1 cup cored, seeded, and diced red, yellow, or orange bell pepper
- 2 cloves garlic, pressed
- 1 to 2 teaspoons grated fresh ginger
- 1 teaspoon garam masala
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon turmeric
- ¼ to ½ teaspoon cayenne pepper, to taste (optional)
- 8 ounces super-firm tofu, cut into 1⁄3-inch cubes
- ¼ cup water
- Salt and pepper, to taste
- Chutney, for serving (optional)
Instructions
- To make the chapatis : Combine the flours, sugar, salt, and pepper in a large bowl. Add the oil and the milk, a little at a time for the latter, as needed. Knead until the dough is soft and smooth. Let rest for 15 minutes. Divide the dough into 16 portions, and roll them out thinly (like tortillas) on a lightly floured surface. Lightly coat a griddle with cooking spray, preheat to medium-high, and cook each chapati until brown spots form, about 1 to 2 minutes per side. Place each chapati on a plate, on top of each other, while cooking the rest. Set aside while preparing the filling.
- To make the filling : Heat the oil in a large skillet over medium heat. Add the diced potatoes and cook until barely tender, about 8 minutes. Add the scallion, tomatoes, and bell pepper, and cook until just tender, about 4 minutes. Add the garlic, ginger, and all the spices and cook for 1 minute longer. Add the tofu cubes and let brown for about 6 minutes. Add the water, salt, and pepper and cook for about 4 minutes, or until the water has been absorbed.
- To assemble the kati rolls : Place one chapati on a plate, spread ¼ cup filling in a line down the center, and fold the chapati over the filling. Wrap the ends in foil for a less messy eating experience. Serve with the chutney.