Monday, August 1, 2011

Chilli Fried Chapathi

5 cooked Chapathi
2 Onions (thinly sliced)
3 cloves of Garlic (finely minced)
2 tomato (cut into 8 wedges)
3 Green chillies (thinly sliced slantingly)
1/2 Carrot (grated)
1/2 Green capsicum (diced)
1 stick Leeks (sliced into 1" inch thickness)
1/4 cup Green peas
2 Spring onion stalks (sliced into 1" inch thickness)
1/2 tsp Fennel seeds
1/4 tsp Turmeric powder
1 tbsp chicken curry powder
1/2 Chicken seasoning cube
1 tbsp tomato puree
2 tbsp vegetable oil
Salt to taste

  • Roughly tear the cooked chapathis to bit size pieces.
  • Heat oil in a wok, add fennel seeds, garlic, onion and green chillies. Fry for 2 mins.
  • Add the carrot, capsicum and crushed seasoning cube. Stir well, then add the tomatoes, peas and leeks. Cook for 3 mins.
  • Then add the tomato puree, masala powders and salt. Stir well to combine everything, when the oil separates from the masala then add the cooked chapathis.
  • Stir well so that the chapathis are coated with the masala content. Switch off the stove.
  • Serve the kothu chapathi garnished with chopped spring onions.

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