Chapatti Chaat

Wondering what to make of leftover chapattis? Try this simple twist and get yourself a completely new recipe.
  • Prep

    10 Minutes

  • Cook time

    5 Minutes


  • 2 chapatis
  • Oil for deep-frying
  • 1/4 cup chopped boiled all-purpose potato
  • 1/4 cup finely chopped onion
  • 1 finely chopped green chilli
  • 1/2 cup whisked yoghurt
  • Salt to taste
  • 3 tbsp Kissan Fresh Tomato Ketchup
  • 2 tbsp pudina chutney
  • 1/2 cup thin sev
  • Coriander leaves to garnish

  1. Amount per Serving
Nutritional values Amount per Serving
Energy 637.63 kcal
Protein 16.34 g
Sugars 39.57 g
Fiber 2.54 g
Fat 19.16 g
Saturated Fat 2.66 g
Sodium 966.1 mg


  1. Cut the chapattis in 2-inch triangles.

  2. Heat the oil in a pan and deep-fry the chapatti triangles. Drain on absorbent paper.

  3. Arrange the fried chapatti in a plate. Top with the chopped boiled potato and sprinkle the onion, green chili and whisked yoghurt.

  4. Place dollops of Kissan Fresh Tomato Ketchup and mint chutney on top and sprinkle over with the sev and chopped coriander leaves.

  5. Give leftover chapattis a new lease of life with chatpata Kissan Chapatti Chaat.