Stuffed Chapati Roll with Fresh Green Chutney


One of my favourite things to eat is a roll stuffed with goodies. In this case a roll made of Indian chapati, stuffed with a mix of veggies and a delicious green chutney. I enjoy food that I can eat with my hands and this dish is no exception. Stuffed Chapati Rolls are perfect to bring on a trip or a picnic as they are easy to wrap and taste just as great when eaten lukewarm or chilled.

Chapati is a type of Indian flat bread originally made of whole wheat flour which is often sold in stores as Chapati flour or Atta flour. For this recipe I have used a mix of plain wheat flour and wholegrain wheat flour since the Atta flour is more finely ground than most wholegrain wheat flour you can buy here. I have eaten many chapatis over the last decade and it seems that there are as my ways of making them as there are Indian households. Well, to be fair you don’t only eat chapatis in India but in several South Asian countries. But in Sweden where I live it is typical to find them at Indian restaurants and therefore I refer to them as Indian. But as I said, there are many ways of making them and the way I have gotten to like the most is the one I share in this recipe. The trick, to get them really soft and yummy, is to use boiling water for the dough. If you have ever tried to make them with cold or lukewarm water you will clearly notice the difference.

The green chutney in this recipe is my version of the classic Indian Hari chutney (Green chutney). Together with fresh cilantro and mint it contains lightly roasted coconut flakes and sesame seeds. Add a little lemon juice, ginger and garlic to that and there you go. A delicious green chutney that can be used in so many ways!


Stuffed Chapati Roll with Fresh Green Chutney



  • 225 g wheat flour
  • 100 g wholegrain flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 3 dl / 1.2 cup water


  • 2 small red peppers
  • 1 green pepper
  • 250 g cauliflower
  • 1 big or to small onions
  • 3 cloves of garlic
  • 1 can of chickpeas (400 g) or the same amount home cooked
  • 3 tbsp vegetable oil
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 1 millilitre smoked paprika
  • 1/2 lime


  • 2 tbsp sesame seeds
  • 20 g coconut flakes
  • 40 g fresh cilantro
  • a handful of fresh mint
  • 1/2 tsp chopped ginger
  • 1 clove of garlic, chopped
  • 1 lemon, juice only
  • 3 tbsp vegetable oil
  • 3 tbsp water


1. Start by preparing the dough for the chapatis. Blend the flour and salt in a bowl. Add boiling water and oil and blend with a spoon or fork until you get a sticky dough. Leave it to cool and then work the dough with your hands for a few minutes. The dough is supposed to be rather sticky. Divide it in six parts and shape each part into small buns. During this process you need to use some extra flour because of the stickiness. Roll out the buns, one at a time, into a rounded flatbread / chapati. Heat a pan on medium to high heat. Fry the chapatis in a little oil for about 1 minute on each side or until they get a little colour. Leave the chapatis covered in a couple of kitchen towels until you serve. This way they will stay warm and soft. You could also leave out the oil while frying but then make sure to brush of any extra flour from the chapatis. Any loose flour will burn in the pan.

2. Dice the peppers and divide the cauliflower in small bouquets. Divide the onions in halves and slice them in rather thick pieces. Chop the garlic and wash the chickpeas. Heat the oil in a big pan. Add the turmeric, paprika and smoked paprika. Blend it with the oil then toss in the pepper, onion and cauliflower. Add the salt and let it fry on medium heat until the cauliflower is ready, stirring once in a while. Finally you add lime juice and garam masala. Let it cook for a few more minutes before you serve.

3. When the veggies are cooking you prepare the chutney. Quickly dry roast the sesame seeds and the coconut flakes on a small pan. Add all the ingredients for the chutney to a food processor and mix until you get a pesto-like texture. Serve everything separate and let your guests prepare their own stuffed chapati roll. Enjoy!

Note: If you prepare the chapatis ahead make sure to store them in an airtight container. If not they will become very hard and dry.


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