Kothu Chapathi

Preparation time –

20 mins

Serves – 4

Ingredients:

Left over chapathi – 3 Nos.

Onion – 1(big)

Tomato – 1

Green chilli – 2

Curry leaves – 1 sprig

Carrot – 1(small)

Beans – 10 Nos.

Coriander leaves for garnish

Eggs – 4 Nos. (optional)

Chicken kozhambu   - ½ cup (optional)(https://akilasdeliciousdelicacies.blogspot.com/2020/04/chettinad-chicken-kozhambu.html)

Jeera -1/2 teaspoon

Pepper -1/2 teaspoon

Coriander powder ½ tablespoon

Jeera powder – ½ tablespoon

Garam masala powder – 1 table spoon

Pepper powder – ½ table spoon

Salt to taste

Preparation:

Wash and chop all the vegetables as shown in the picture below.

In a non stick kadai heat oil and when its ready add jeera & pepper when it starts to splutter, add onion fry till they are transparent, add green chilly, carrot, beans and salt. 

Cover and cook for 2 – 3 mins. Then open the lid add tomato and cook till their soft.

Add coriander powder, jeera powder, pepper powder and garam masala powder – fry for a few minutes, until the raw smell goes away.

Cut the left over chapathi into small pieces and add them into the pan, mix thoroughly.

Cover and allow it to cook for 2 – 3 minutes.

Your vegetable kothu chapathi is ready to be enjoyed.

If your are a non – vegetarian, add hot  chicken gravy and eggs at this stage. Mix thoroughly, cover and cook for another 3 – 4 minutes.

 

Open and check for salt. Now your egg kothu chapathi

Is ready to be relished.

Notes:
If you want to prepare this instantly, you can skip veges like carrot and beans and make this recipe with just onion & tomatoes. This also tastes good.

This can also be done with wheat paratha or regular parottas instead of chappatis.