Potato And Onion Chapatis - cooking recipe

Ingredients

3 None medium potatoes, peeled
2 1/2 tbsp butter
2 tbsp vegetable oil
1 None onion, thinly sliced
2 tsp ground cumin
2 tsp ground coriander
2 cloves garlic, minced
6 None chapatis or roti flatbreads
8 oz ricotta cheese
3.5 oz Cheddar cheese, shredded
None None lemon wedges, to serve

Preparation

Place potatoes in a large saucepan. Cover with cold water. Bring to a boil and cook for 8-10 mins, until just tender. Drain. Let cool then cut into 1/4 inch slices.
Heat butter and oil in a large frying pan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, coriander and garlic. Cook for 1 min, until fragrant. Add potato, carefully stirring to heat through and coat in spice mixture.
Place 3 chapatis on a clean work surface. Spread ricotta over top then add a layer of potato mixture. Sprinkle with cheese. Top with remaining chapatis.
Heat a large, oiled frying pan over medium heat. Cook chapatis for 1-2 mins per side, until golden and cheese melts.
Sprinkle with sea salt. Serve warm with lemon wedges on the side.