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
- 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.
- When it cools a bit grind it to a powder and keep ready.
- 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.
- Let the onions become translucent add ginger garlic and when raw smell goes off,add tomatoes and cook till tomatoes becomes little mushy.
- Now add chilli powder and the dry masala powder to it (only add the needed masala powder otherwise it will be overpowering).
- 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.
- Now add the chopped chapati pieces and stir well,keep in low flame.
- Close the lid for sometime and let all the liquid incorporate,add chopped coriander and ghee,stir and switch off.
- 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.
Addition of ghee enhances the flavour.
Adding lemon juice is optional.
Don’t add too much water for boiling as it will become soggy.