For the chapaties
1� teacups gehun ka atta
1 tbsp ghee or butter
� tsp salt

For dipping the chapaties :
� 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
� tsp haldi powder
1 tbsp cashewnuts, chopped
1 tbsp coriander, chopped
2 tbsp ghee
salt to taste

For the chapaties :
Combine all the ingredients together to make a soft dough.
Knead properly and keep aside for � 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 saut� 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 200�C (400�F) for at least 15 minutes.
Cut into slices.
Ready to serve.