Chilli chapathi/parotta is a spicy and delicious dish that can be served for breakfast or dinner. It is made by making rotis/chapathis/parathas and cutting them into thin slices and then cooking it with onions, vegetables, eggs and spices. It is also a dish you can turn to when you have leftover chapathis in your refrigerator. In this recipe I have used chapathis, but you can also use parathas or rotis.
For the chapathi
1 cup wheat flour
Salt and water as needed
1 tsp oil
For the masala gravy
4 rotis
4 tbsp oil
1 large onion thinly sliced
½ tsp mustard seeds
12 curry leaves
1 potato cut into very small cubes
2 eggs
3 tbsp tomato ketchup
1 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp garam masala powder
½ tsp pepper powder
1 tsp salt (or to taste)
½ cup water
Chopped coriander leaves (for garnish)
Method
- Take flour, salt and ¼ cup water in a bowl and knead together to form a soft dough. (Add more water if necessary). Then add oil and knead again for a minute. This will smoothen the dough.
- Divide the dough into 4 equal balls and roll out each to form a round chapathi.
- Take a skillet and cook the chapathi on both sides by adding a tsp of oil.
- In the same way make all the chapathis.
- Allow them to cool down completely.
- Meanwhile in the same skillet add 2 tbsp oil and break open the eggs. Sprinkle salt and scramble till the eggs are cooked. Transfer the scrambled eggs to a bowl and keep ready.
- Now stack all the chapathis on top of each other in a plate and using a large knife cut them into thin slices.
- Now heat oil in a non stick pan, add mustard seeds and allow them to sputter.
- Then add curry leaves and onions and cook till onions turn soft.
- Add the potatoes now and cook for 5 to 10 minutes till they get cooked.
- Next add red chilli powder, garam masala powder, pepper powder and salt as mix well.
- Add tomato ketchup and water and bring to a boil.
- Now add the sliced chapathis to this, sprinkle some water on top and close a lid.
- Reduce the flame and cook for about 5 minutes in low flame.
- Open the lid, add the scrambled eggs and mix well.
- Garnish with coriander leaves and serve hot.
I am sure this is a good way to get kids to eat:)Have seen similar ones with kerala parota but this is the first time with chapatti..
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