Potato And Onion Chapatis - cooking recipe

Ingredients

4 medium potatoes, peeled
2 tbsp vegetable oil
2 tbsp butter
1 None onion, chopped
1 tsp ground cumin
1 tsp ground coriander
2 cloves garlic, crushed
6 None chapatis (unleavened Indian flatbread)
1 cup grated Cheddar cheese
None None Sea salt, to serve

Preparation

Place potatoes in a large saucepan; cover with cold water. Bring to a boil on high heat; cook 8-10 mins, until just tender. Drain; cool and cut into thin slices.
Heat oil and butter in a skillet on high heat. Saute onion for 3-4 mins, until tender. Add cumin, coriander and garlic and cook for 1 min, until fragrant. Add potato, carefully stirring until heated and coated in a spice mixture.
Place 3 chapatis on work surface and sprinkle with half of the cheese. Layer the potato mixture evenly over cheese, then sprinkle potato with remaining cheese. Top with remaining 3 chapatis.
Heat an oiled skillet on medium heat. Cook 1 chapati for 1-2 mins each side. Transfer to a plate and keep warm. Repeat with remaining chapatis. Cut into wedges and sprinkle with sea salt