Kothu Chapathi (From Leftover Chapathi)

Whenever we make chapathi, most of the times we have 2 or 3 leftover chapathis. It happens very commonly in Indian household. So today i'm going to share a recipe for leftover chapathis. It is called kothu chapathi. It can be served either as a breakfast or pack for kid lunch boxes.

The kothu parotta is a very popular street food in South India. The parotta which is served at restaurants is usualy made from maida flour. But we are going to make this kothu parotta recipe using wheat flour. So its very healthy and tasty. I have used eggs for this recipe. So vegetarians, you can skip the egg in this recipe. Instead of egg you can add any kurma gravy to this recipe, but with egg its tastes very yummy.

Ingredients

• 2 Chapathi
• 1 piece Cinnamon stick
• 3 cloves
• 1/2 tsp Fennel seeds
• 1 Onion, chopped lengthwise
• 3 Green Chillies, slit
• 2 Tomato, medium sized, chopped
• 1/2 tsp Chilly powder
• 1 tsp Garam Masala
• 1 tsp pepper powder
• 2 Eggs
• Few Curry and Coriander leaves
• Salt
• Oil

Method

• Beat eggs in a bowl and tear or cut the chapathi into small pieces.

• Heat oil in kadai add cinnamon, cloves and fennel seedsand fry.

• Add Onions, green chillies and curry leaves and saute till onions turns light brown in colour.

• Add the chopped tomatoes and saute.

• Add ginger garlic paste and the spice powders and cook till the raw smell goes off. If needed sprinkle little water to avoid burning.

• Next add the beaten eggs and mix.

• Add the chapathi pieces and mix well and cook till the eggs are cooked.

• Garnish with coriander leaves and serve hot.

Click playbutton for the video recipe

Val Bean Mutton Keema

Ingredients
750 gms Keema
150 gms Val Bean (Avarai Kottai/ Mochai)
3 Onions
8 Tomatoes
4 cinnamon
3 Cloves
4 Green chillies
10 to 12 pods of garlic
1 small piece Ginger
1 to 2 tsp Chilli powder
3 tsp corriander powder
1 cup Mint leaves(Small cup)
1 cup Corriander leaves
2 tsp Grated Coconut
7 to 8 tsp of Oil
Salt

Method
Grind cinnamon,cloves, garlic, ginger to a fine paste, then add green chilly, corriander leaves to that and grind it.
Grind coconut separately.

Heat oil in a pressure cooker, add chopped onions and fry until onion turns golden brown. Then add mint leaves to it and fry for 2 min. Add chopped tomatoes and saute till oil comes out separately. Add grinded cinnamon paste and fry till raw smell goes off. Now add keema and val bean(avarai kottai) to it. Add chilli and corriander powder and stir well. Last add coconut paste to it. If needed add 1 small cup of water. Close the cooker and pressure cook for 8 to 10 whistles. Serve hot with rice and chappathi.

Stuffed Cauliflower Chappathi & Award

Ingredients
For Stuffing:
2 Cups Grated Cauliflower
1 Onion
1/2 tsp Chilli Powder
1 tsp Garam Masala
1 or 2 tsp Corriander Powder
1/3 tsp Turmeric Powder
1 tsp Cumin Seeds
Salt
Boil water in a pan. Put the cauliflower florets into it. Leave it for 10 minutes. Drain the water. Place it on a kitchen towel. Grate the Cauliflower. If water is there still place the grated cauliflower on a cloth and squeeze the water.Now mix all the ingredients in a bowl to make a mixture.
For Chappathi:
2 cups Wheat Flour
1 tsp Sugar
1 teaspoon Salt
Water (Enough water to knead Dough)
Mx all the ingredients in a bowl.Knead with water and make soft dough and leave it for 1 hour.

Method
Roll out medium sized small balls out of the dough and make thick rotis. Put some stuffing mixture at he center. Draw the edges towards the center. Roll out the dough gently by dusting with flour. Heat the tawa. Place the chappathi over it. Sprinkle oil on both sides. Cook till it is well done. Now stuffed chappathi is ready.Serve with chutneys or tomato ketchup.
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Thank u Vani

Award

Thank you once again vani for passing me the award.

Channa Batura(Chole Puri)

For Batura:
1/2 kg Maida flour
1/2 cup Milk
1/2 cup Curd
1/4 tsp Baking powder or Soda Bicarb
1 tsp Sugar
Oil for deep frying
Salt to taste
Method
Mix together all the above ingredients together. Knead them to make a dough. Keep them aside for 1 hour. Make small balls. Roll out and deep fry it in oil.

For Channa:
2 cups Channa soaked overnight
1 tsp mustard/jeera
2 Onion, chopped
2 Tomatoes, chopped
2 tsp Ginger Garlic paste
2 tsp Chole Masala powder
1 tsp corriander powder
2 tsp Chilli powder
1/4 tsp Turmeric powder
2 tsp Corriander leaves, finely chopped
Method
Soak the channa overnight.
Pressure cook till done.
Take a handful of channa and grind it.
Heat oil in kadai add onion and fry till it becomes golden brown, now add ginger garlic paste and saute till the raw smell goes off.Now add tomato and saute till it blends well. Add chilli powder, chole masala, turmaric powder, corrainder powder and boiled channa and grinded channa. Cook till gravy becomes thick. Garnish with corriander leaves.