Thursday, October 17, 2013

Chilli Chapathi Recipe - Recipe with Left over Chapathi

How many of you had tried the Chilli Parotta which we get in Saravana Bhavan? This dish is one of my favorite recipes in their menu. I knew about the extra calories am gonna get from that. But still I can’t even control myself from ordering it whenever I visit there. Amma always make this chilli chapathi instead of parotta with the left over chapathis. I sometimes prefer to have this as my lunch box special goody. Try the same recipe with Parotta for Chilli Parotta. 

 I got enough appreciation when I served it in a potluck. Do u need to get appreciation by making a delicious dish with the left over chapathis? Then, this is the “must try recipe”.

Check out my another recipe by using the “Left-Over Rice”.

Preparation time: 15 mins ( includes making chapathi)
Cooking time: 20-25 mins


5-6 nos Chapathi
1 onion (medium sized)
2 tomatoes (small)
 1 cup of veggies (carrot, bell peppers, cabbage, green peas)
Spring onions (to garnish)
1 tsp chilli powder (adjust to taste)
1 tsp coriander powder
3-4 tsp oil

How to make it

  • Make small cubes of the chapathi or cut into ur desired shape.

  •    Cut the veggies straight wise or julienne it. Stir fry the veggies in a wok with little of oil. Maintain the crunchiness of the veggies. Wash the peas and chop the spring onions. Keep aside.

  •  Finely chop the onions and tomatoes. Keep aside.
  • In a wok heat oil and add the finely chopped onions. Fry till it turns translucent and then add the chopped tomatoes. Sauté till it turns mushy.

  • Add the spice powders and mix well. Make gravy with this. Don’t add water.

  • Sauté till the raw smell of the spices leaves and the oil starts to ooze out. Cook in medium flame. Don’t burn the spices. Stir occasionally.
  • Add the cubed chapathi to the onion-tomato masala and mix well.

  • Now add the stir fried veggies on top and mix.

  • Garnish with chopped spring onions and serve hot with onion raitha.

  1. Don’t restrict while using oil. It needs to ooze out while making the gravy. So add enough of oil.
  2. You can also fry the chapathi with little of oil and add to the gravy. I don’t prefer using a fried chapathi.
  3. Make sure the chapathis are not dried at the end. If it turns out dry, add little of chilli sauce. 
Linking this Recipe to: Cook with Comfort Event