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.
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
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.
Serve with Onion Raita for added taste.
Reduce spiciness by reducing Chilli Sauce, Chilli Powder etc, if to be served to kids.