Chapatti kurma

Chapatti is my daughter's altime favorite. I make the chapatti dough and put it in the refrigerator almost a week. I can make the chapatti fresh as needed. I only use the whole wheat flour now, totally moving from maida to wheat. A biggest point in making this dough is to add hot water (I take the water in a bowl and microwave it for 2 to 3 min). It really makes the chapattis extremely soft. It remains soft even after a couple hours of leaving it outside. This way you dont have to add oil/ghee at all. the next step is just to roll and put it in a pan in medium flame. I call it pulka chapatti. The following kurma is a great combination for this chapatti.

Ingredients:

Carrot/Beans/peas/potatoes/cauliflower/capscicum cut evenly - 2 cups
Onions thin cut lengthwise - 1/2 cup
tomatoes chopped - 1/2 cup
green chillies - 12
cocunut - 3 tbsp
garlic - 3 pieces
ginger - same quantity as garlic
cloves - 4
cinnamon sticks - 4 sticks
elachi - 2
fennel seeds - 1/4 tsp
poppy seeds - 1 tsp
casews - 10
turmeric powder - 1/4 tsp

Kurma:

1. Grind cocunut, garlic, ginger, green chillies, cloves, cinnamon, elachi, fennel seeds, poppy seeds, casews into a fine paste
2. In oil fry onions, the paste from 1 and tomatoes in this order
3. Add the vegetables, turmeric powder and salt
4. Add sufficient water and pressure cook for 1 whistle