kothu chapathi recipe /with left over chapathi without eggs

kothu chapathi recipe /with left over chapathi without eggs

kothu chapathi recipe /with left over chapati without eggsLeft over food is the usual happening once in a while in every day cooking. We cooks will always want to make an excellent alternative of whatever left over food that is left behind. The make over is mostly from rice or chapathi for Indians which is our daily staple. Many of you will have had Kothu parrota mostly in hotels and me too have a special liking for it.The very same way these kothu chapati recipe is also made.kothu chapathi recipe /with left over chapati without eggsIt’s a very comfortable and satisfying snacks for the kids.In hotels usually for kothu parotta they add a special gravy which is the real taste enhancer for the dish. Instead of adding gravy I usually dry roast and powder some special ingredients.This makes my kothu chapathi recipe more flavourful and delicious than any other hotel recipe. If at all you grind these powder in excess you can always use it in other gravies.You can always use an iron dosa pan while making these kothu chapathi recipe the exact way they make in hotels. Always add masala powder in moderation otherwise it will be over powdering. Add lemon juice if you want little tartness otherwise its optional.

kothu chapathi recipe /with left over chapathi without eggs

 

INGREDIENTS:

Left over chapathi’s – 4-5(chopped to small bits)
Oil – 1 tbsp
Ghee – 1 tbsp
Finely chopped onions – 1/4 cup
Chopped tomatoes – from 2 tomatoes
Ginger garlic paste – 1 tbsp
Chilli powder – 1/2 tsp
Salt to taste
Some chopped coriander leaves
Some curry leaves
Green chillies chopped -2-3
Mustard seeds – 1 tsp
Lemon juice – 1/2 tsp

For masala powder to dry roast:

Coriander seeds/kothamalli – 11/4 tsp
Jeera/seeragam – 1/2 tsp
Cloves/lavangam – 2
Cinnamon/pattai – small bit
Saunf/sombu – 1 tbsp
Pepper whole/milagu – 1/2 tsp

 

METHOD:

kothu chapathi recipe /with left over chapati without eggskothu chapathi recipe /with left over chapati without eggs1.First we will prepare masala powder,keep kadai and dry roast all the ingredients given under the section “to dry roast” till nicely toasted with good aroma.
2.When it cools a bit grind it to a powder and keep ready.

bread masala sandwich recipe / iyengar bakery style

kothu chapathi recipe /with left over chapati without eggskothu chapathi recipe /with left over chapati without eggs

kothu chapathi recipe /with left over chapati without eggs3.Keep a kadai with oil to heat,add mustard to splutter,then add chopped onions,curry leaves and greenchillies with needed salt for the whole dish now itself.

kothu chapathi recipe /with left over chapati without eggs

kothu chapathi recipe /with left over chapati without eggs4.Let the onions become translucent,add gingergarlic paste saute till rawness goes off, add tomatoes and cook till tomatoes becomes little mushy.

kothu chapathi recipe /with left over chapati without eggs

kothu chapathi recipe /with left over chapati without eggs5.Now add chilli powder and the dry masala powder to it (only add the needed masala powder otherwise it will be overpowering).

kothu chapathi recipe /with left over chapati without eggskothu chapathi recipe /with left over chapati without eggs6.Now when raw smell of these powders goes away add 1/4 cup water and leave it to boil for few minutes,add some lemon juice.

kothu chapathi recipe /with left over chapati without eggskothu chapathi recipe /with left over chapati without eggs7.Now add the chopped chapati pieces and stir well,keep in low flame.
8.Close the lid for sometime and let all the liquid incorporate,add chopped coriander and ghee,stir and switch off.
9.Serve hot with some raita or as such.

kothu chapathi recipe /with left over chapati without eggs

Prep Time: 10 hours

Cook Time: 10 hours

Total Time: 20 minutes

Category: snacks,breakfast

Cuisine: Indian

Yield: 2-3

kothu chapathi recipe /with left over chapati without eggs

Ingredients

  • Left over chapathi’s - 4-5(chopped to small bits)
  • Oil - 1 tbsp
  • Ghee - 1 tbsp
  • Finely chopped onions - 1/4 cup
  • Chopped tomatoes - from 2 tomatoes
  • Ginger garlic paste - 1 tbsp
  • Chilli powder - 1/2 tsp
  • Salt to taste
  • Some chopped coriander leaves
  • Some curry leaves
  • Green chillies chopped -2-3
  • Mustard seeds - 1 tsp
  • Lemon juice - 1/2 tsp
    For masala powder to dry roast:
  • Coriander seeds/kothamalli - 11/4 tsp
  • Jeera/seeragam - 1/2 tsp
  • Cloves/lavangam - 2
  • Cinnamon/pattai - small bit
  • Saunf/sombu - 1 tbsp
  • Pepper whole/milagu - 1/2 tsp

Instructions

  1. First we will prepare masala powder,keep kadai and dry roast all the ingredients given under the section “to dry roast” till nicely toasted with good aroma.
  2. When it cools a bit grind it to a powder and keep ready.
  3. Keep a kadai with oil to heat,add mustard to splutter,then add chopped onions,curry leaves and greenchillies with needed salt for the whole dish now itself.
  4. Let the onions become translucent add ginger garlic and when raw smell goes off,add tomatoes and cook till tomatoes becomes little mushy.
  5. Now add chilli powder and the dry masala powder to it (only add the needed masala powder otherwise it will be overpowering).
  6. Now when raw smell of these powders goes away add 1/4 cup water and leave it to boil for few minutes,add some lemon juice.
  7. Now add the chopped chapati pieces and stir well,keep in low flame.
  8. Close the lid for sometime and let all the liquid incorporate,add chopped coriander and ghee,stir and switch off.
  9. Serve hot with some raita or as such

Notes

Add the ground masala powder in moderation accordingly,otherwise it will be overpowering. Addition of ghee enhances the flavour. Adding lemon juice is optional. Don’t add too much water for boiling as it will become soggy.

 

 

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