Stuck with some leftover Chapatis? Most of the times I tend to roast them with Ghee and sprinkle some powdered sugar over them. Decided to try out the recipe which my friend dear Aditi Amrish Patil had shared with me. Since it is soft in texture unlike a crisp Chivda, it can be served as a breakfast item or as a snack with some tea. I added a handful of cooked carrots and peas though the original recipe is without them.
6 leftover Chapatis
2 onions chopped fine
A handful of finely chopped boiled carrot and some peas
3 tbsps finely chopped coriander leaves
1/4 tsp Turmeric powder
1/2 tsp chilly powder
1/2 tsp sugar
For the tempering:
2 tsps Ghee/ clarified butter
2 tbsps oil
1 tsp Cumin seeds
A sprig of curry leaves
Powder the Chapatis in the mixer using the pulse mode . Heat the Ghee and oil mixture in a pan. Drop in the cumin seeds and after they splutter add the curry leaves and onions. Add salt and roast till translucent. Drop in the turmeric and chilly powder, sugar and the boiled vegetables. Toss. Add the powdered Chapatis and mix well. Garnish with finely chopped coriander leaves and serve hot.
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