Garden & Jungle

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Chilli Chappathi / Kothu chappathi

Posted by Geetha on December 19, 2008



Chappathi – 4
Onion – 1
Tomato – 1
Green chili – 1
Tomato sauce – 1 tsp
Capsicum – 1 (length-wise or cut into small pieces)
Ginger – 1’ piece
Garlic -2
Fennel seeds – ¼ tsp
Mustard seeds – ¼ tsp
Curry leaves – few springs
Turmeric powder – ¼ tsp
Chili powder – ½ tsp
Salt – to taste
Coriander leaves – to garnish
Oil – 2 tsp



Cut the chappathi into small square pieces and keep aside. Heat oil in a pan and add mustard seeds, fennel seeds and allow it to splutter. Once it is done add onion and fry till it turns into translucent and then add ginger, garlic and fry for few minutes. Then add tomato and sauté till it turns soft and mushy, then add capsicum, tomato sauce and fry for 2 minutes. Then add turmeric powder, chili powder and salt and reduce the flame to low and fry for 5 minutes and then add chopped chappathi and mix with these mixtures.



Finally garnish it with coriander leaves and serve hot with raita.

Note: – you can squeeze lemon juice at last.
           Same method you can do paratto.
           You can do this with left over chappathi.

Click  here  for chappathi recipe


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