Looking for reviving up the leftover rotis or hungry for a hot and spicy roti dish, either way this is for you. Make your own tweaks by adding more of this or leaving out that. This kothu chapathi satisfies you craving equally to kothu parotta without much calories. So there you go, an appetizing hot dish that won't destroy your waistline.
6-8 Chapthis/Rotis (cooked)
1/2 cup shredded Chicken (cooked)
1 1/2 medium Red onion (sliced)
1 big Tomato (chopped)
1/2 Green Bell Pepper (thinly sliced)
3 Green chilli (finely chopped)
2 tsp minced Ginger-Garlic
1 sprig Curry leaves
2 tbsp Cilantro (chopped)
1/4 tsp Turmeric powder
2 tsp Tandoori Chicken powder
1 tsp Chilli powder
1/2 tsp Fennel seeds
1/2 tsp Cumin seeds
1 inch Cinnamon stick
2 tbsp Oil
- Tear the cooked chapathis into bite size pieces and beak the eggs with a pinch of salt.
- Heat oil in a wide skillet at medium heat, add cloves cinnamon, fennel seeds and cumin seeds.
- Now add the turmeric powder followed by the onions.
- Cook for a couple of mins and add the ginger-garlic. Let cook until raw smell disappears.
- Now add the bell pepper, green chilli, curry leaves and 1 tbsp cilantro and saute another couple of mins.
- Add the tomato followed the tandoori powder and chilli powder along with the salt.
- Saute for a min, then add the cooked chicken and cook for 2-3 mins.
- Now add the torn chapathi pieces and mix well until the masala coats every single piece.
- Finally pour the beaten eggs and cook until they are cooked. Check salt for taste.
- Switch off and garnish with the remaining cilantro.
- Serve hot with onion raita.