Bhatia Chapati Lasagna

(by Anumati Arya)


Phulko – 5- 6 nos.

Mozzarella cheese – 200 gms.

Cheddar cheese – 200 gms.

Vegetable mixture

Red / Yellow / Green capsicum – ½ cup

Spinach – 1 cup

Mushrooms (optional) – ½ cup

Oil – for stir frying

Salt – to taste

Pepper – ½ tsp.

White sauce

Refined flour – 2 tblsp.

Butter – 2 tblsp.

Milk – 1 cup

Salt – to taste

Pepper – ¼ tsp.

Fresh Basil leaves – 1 tsp.

Tomato sauce

Tomatoes (large) – 4 nos.

Red chilli flakes – ½ tsp.

Oregano – ½ tsp.

Pepper – ¼ tsp.

Salt – to taste


Vegetable mixture

1. Slice the mushrooms and chop the capsicum and spinach.
2. Stir fry all the vegetables for a new minutes. Add seasonings and keep aside.

White sauce

1. In a pan, heat the butter on a medium flame. When the butter melts, add the refined flour. Stir continuously and cook for around 2 minutes.
2. Add the milk slowly and keep stirring. Ensure that there are no lump formations in the sauce. Add salt, pepper and finely chopped basil. Reduce the heat to a low flame and cook for a few minutes.
3. The sauce should not be very thick in consistency as it thickens when it cools.
4. Remove from the flame and keep aside.

Tomato sauce

1. Steam the tomatoes. Make a puree of the steamed tomatoes and pass through the sieve to remove skin, lumps and seeds.
2. In a pan, add the puree. Also add the chilly flakes, salt and pepper. Cook till the sauce becomes thick in consistency. Add oregano flakes. Keep aside.

Assembling the Lasagna

1. In a pot, boil water. Cut the Phulkas into 2” strips and place them in the hot boiling water.
2. Remove them almost immediately or the Phulkas will become soggy.
3. In a baking tray coat the base with a little white sauce and tomato sauce. Place a layer of Phulka strips and vegetables. Cover this with white sauce and place another layer of Phulka strips, vegetables and tomato sauce.
4. Sprinkle grated mozzarella cheese and grated cheddar cheese evenly on top.
5. Cover the baking dish with a foil and bake in a preheated oven at 350 F for 25 – 30 minutes.
6. Remove the foil and leave it in the oven for 5 – 10 minutes or until the cheese is golden brown in colour.

To serve

Phulka Lasagna is served piping hot and can be served for lunch, dinner or as a heavy evening snack.