Chilli Chappati is a tasty Indo Chinese dish. The advantage is that it can be prepared with left over Chappati also. My mother used to make Chilli Parothas. Using the same method, I prepared this Chilli Chappati. This Chilli Chapatti can be served in breakfast and also in dinner.
Ingredients
Chappati – 4
Ginger Garlic Paste – 1 tsp
Tomato – 2 (finely chopped)
Red Chilli Powder – ¾ tsp
Chilli Sauce – 1 tsp
Tomato Sauce – 1 ½ tsp
Onion – 2 (finely chopped)
Green Chilli – 2 (slitted)
Capsicum (Bell Pepper) – ½ piece (finely chopped)
Turmeric (Haldi) Powder – 1 pinch
Soya Sauce – 1 tsp
Spring Onion – 2 tbsp
Oil – 2 tbsp
Salt to taste
Preparation:
Cut the Chappati into small pieces and keep aside.
Heat the Oil in a pan, add chopped Onions, stir fry for a minute.
Add Ginger Garlic Paste and Green Chilli. Cook till the Onion become translucent.
Add chopped Tomatoes. Add a little salt. Sauté for a minute. And then cover and cook for a couple of minutes. Mash with a flat spatula.
Add Capsicum, Chilli Powder and Haldi Powder. Mix well. Add 2 tbsp of water. Cover and cook for 3 to 4 minutes – stirring them in between.
Add Chilli Sauce, Soya Sauce and Tomato Sauce. Stir cook for a minute. Add Spring Onion and mix well.
Add the Chappati pieces.
Mix and cook for 2 to 3 minutes till the masala mixes well with the Chappati Pieces. Adjust Salt, if required.
Done!
Notes:
Serve with Onion Raita for added taste.
Reduce spiciness by reducing Chilli Sauce, Chilli Powder etc, if to be served to kids.
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