Ingredients:
For the Chapaties:

• 2 cups wheat flour
• 1 tbsp ghee or butter
• 1/2 tsp salt
• For dipping the chapaties
• 1/2 cup milk
• 2 tsp plain flour

For the Stuffing:

• 2 boiled potatoes, mashed
• 2 cups mixed boiled vegetables, mashed (French beans, carrots, cauliflower, green peas etc.)
• 1 onion, finely chopped
• 1 tomato, finely chopped
• 1 green chili, finely chopped
• 1 tsp chili powder
• 1 tbsp fresh coriander leaves, finely chopped
• 2 tbsp butter
• salt to taste

How to make Layered Chapati:

For the chapaties

• Mix all the ingredients for the dough together and make a soft dough.
• Knead very well and leave aside for 1/2 hour.
• Roll out the dough into thin chapaties and cook them lightly on a tava (griddle).
• For the stuffing:
• Heat the oil, add the onion and cook for 1 minute.
• Add the tomato and green chili and fry for 1 minute.
• Add the chopped potatoes, mixed vegetables, chili powder, turmeric powder, cashew nuts, coriander and salt.

To Proceed:

• Grease a baking dish.
• Put a chapati in it and spread a little stuffing.
• Dip another chapati in the milk and plain flour mixture and place it on 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 degree C (400 degree F) for 15 minutes.
• Cut into slices and serve.
• Serve with any pickle or yogurt.