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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.