Chapathi with Potato Curry
South Indian • All Foods
How to Make Chapathi with Potato Curry (Traditional & Healthy Version)
Chapathi with Potato Curry is a beloved South Indian snack that beautifully marries the wholesome goodness of whole wheat flatbread (chapathi) with a comforting, mildly spiced potato curry. Originating from Tamil Nadu and enjoyed across South India, this dish is a staple in many households. Chapathis, made from 'atta', are soft and nutty in flavor, offering a perfect canvas for the earthy, aromatic potato sabzi. The curry, known locally as 'urulai kizhangu curry', is subtly seasoned with mustard seeds, curry leaves, and turmeric, making it a flavorful yet gentle dish suitable for all ages. What makes this dish truly special is its versatility. Whether served as a light breakfast, a filling lunch, or as an after-school snack, chapathi with potato curry is both satisfying and nutritious. The combination embodies the essence of South Indian comfort food—simple ingredients transformed with traditional techniques. It's a great choice for calorie-conscious eaters, as it is naturally low in fat and features complex carbohydrates. The chapathi is soft, while the curry is creamy with chunks of tender potato, making every bite a nostalgic journey through South Indian kitchens. For those tracking their nutrition, this dish offers a great balance of macros, especially when paired with additional vegetables or protein sources. The use of minimal oil and the emphasis on whole grains makes it a healthy option that doesn't compromise on authenticity or flavor. Plus, chapathi and potato curry are easy to prepare, even for beginners, making it a practical addition to any Indian meal plan.
Ingredients(for 1 chapathi + 1 katori potato curry)
- 1 cup Whole wheat flour (atta)
- 1/2 cup Water (for dough)
- 1/2 tsp Salt
- 2 medium Potatoes (peeled and diced)
- 1 small Onion (finely chopped)
- 1 small Tomato (chopped)
- 1 Green chili (slit) - optional
- 1/2 tsp Mustard seeds
- 6-8 Curry leaves (fresh) - optional
- 1/4 tsp Turmeric powder
- 1/4 tsp Red chili powder - optional
- 1 tbsp Oil (preferably sunflower or groundnut)
- 2 tbsp Coriander leaves (chopped, for garnish) - optional
Instructions
- 1
In a mixing bowl, combine whole wheat flour (atta) and salt. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 10 minutes.
10 minutes
Resting the dough makes chapathis softer.
- 2
Divide dough into equal portions and roll each into a smooth ball. Flatten and roll out each ball into a thin disc (approx. 6 inches) using a rolling pin, dusting with dry flour as needed.
5 minutes
Roll evenly to avoid thick edges.
- 3
Heat a tawa (griddle) on medium flame. Place a rolled chapathi on the hot tawa, cook for 30 seconds, flip, and cook the other side until brown spots appear. Optionally, brush with a little oil or ghee.
5 minutes
A hot tawa ensures quick puffing and soft texture.
- 4
For the potato curry: Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, chopped onions, and green chili. Sauté until onions are translucent.
3 minutes
Mustard seeds add authentic South Indian flavor.
Why This Dish is Healthy
This dish is a healthy choice because it uses whole grains and minimal oil, making it suitable for weight management and heart health. The potato curry is naturally gluten-free and rich in potassium, supporting muscle and nerve function. Chapathi provides slow-digesting carbs for energy, and when paired with vegetables, it enhances fiber intake, aiding digestion and satiety. It's a great option for those seeking wholesome, homemade Indian snacks.
Chapathi with potato curry is high in complex carbohydrates, providing sustained energy. Whole wheat flour (atta) is a good source of dietary fiber, B vitamins, iron, and magnesium. Potatoes offer vitamin C, potassium, and resistant starch for gut health. The minimal use of oil keeps the fat content low, while the addition of onions, tomatoes, and coriander adds antioxidants and phytonutrients. This meal is low in cholesterol, contains moderate protein, and is ideal for balanced vegetarian nutrition.
Pro Tips
- 💡Tip 1: Always rest the dough for soft chapathis
- 💡Tip 2: Use a hot tawa for best results
- 💡Tip 3: Add a splash of water to potato curry for creaminess without extra oil
- 💡Tip 4: Garnish with fresh coriander for flavor boost
- 💡Tip 5: Roll chapathis evenly for uniform cooking
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 3.8 g |
| Carbohydrates | 22.5 g |
| Total Fat | 3.0 g |
| Fiber | 2.6 g |
| Sugars | 1.2 g |
| Iron | 1.2 mg |
| Calcium | 18.0 mg |
| Sodium | 210.0 mg |
| Potassium | 180.0 mg |
| Cholesterol | 0.0 mg |
| Vitamin A | 50.0 IU |
| Vitamin C | 7.0 mg |
| Magnesium | 28.0 mg |
| Zinc | 0.5 mg |
| Phosphorus | 65.0 mg |
| Vitamin D | 0.0 IU |
| Vitamin B1 (Thiamine) | 0.1 mg |
| Vitamin B2 (Riboflavin) | 0.0 mg |
| Vitamin B3 (Niacin) | 0.7 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.0 µg |
| Folate | 18.0 µg |
