This method is an easy and a clever way to finish all the leftover chapathis. A perfect snack for kids, which is very healthy and nutritious. To make it more healthy, we can add any vegetable like potatoes, carrot, cabbage and so on. But I was in a hurry in the mornings, I didn’t add any vegetable.
The thought of using a leftover chapathi in this delicious way came from my dear friend and colleague. When we have free time, we will be sharing what we bought and so my friend one day brought this which I tasted for the first time and fell in love with this. Quick demo of the recipe and the next day a lunch box snack was this wonderful dish. My dish was a little dry, for that you can sprinkle little water on the ground chapathi ( do not add too much of water, otherwise they will turn out mushy). Here is a lovely dish, hope you all will like it.
Ingredients:
The thought of using a leftover chapathi in this delicious way came from my dear friend and colleague. When we have free time, we will be sharing what we bought and so my friend one day brought this which I tasted for the first time and fell in love with this. Quick demo of the recipe and the next day a lunch box snack was this wonderful dish. My dish was a little dry, for that you can sprinkle little water on the ground chapathi ( do not add too much of water, otherwise they will turn out mushy). Here is a lovely dish, hope you all will like it.
Ingredients:
- Chapatis- 4-5 nos
- Onions (chopped)- 2 nos
- Oil- 1 tbsp
- Mustard seeds- 1 tsp
- Cumin seeds- 1 tsp
- Curry leaves- few
- Roasted Peanuts- 1 tbsp (optional)
- Green Chillies- 2 nos
- Asafoetida- a pinch
- Turmeric powder- ¼ tsp
- Red chilli powder- ½ tsp
- Coriander powder- ½ tsp
- Lemon Juice- just to taste
- Salt- as required
- Coriander leaves (chopped)- 2 tbsp
- Grind the left over chapathis in a mixer coarsely.
- Heat oil and splutter mustard seeds, cumin seeds. Add the chopped onions, green chillies, roasted peanuts and stir well.
- When the onions turn light pink colour, add the turmeric powder, coriander powder, chilli powder, asafoetida and curry leaves.
- Mix well till all the masala gets blended. In this add the coarsely ground chapathis and salt mix well.
- Switch off the flame and sprinkle little lemon juice and garnish with coriander leaves.
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