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Chapatti Chaat
Wondering what to make of leftover chapattis? Try this simple twist and get yourself a completely new recipe.
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Prep
10 Minutes
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Cook time
5 Minutes
Ingredients
- 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
- 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 |
Directions
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Cut the chapattis in 2-inch triangles.
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Heat the oil in a pan and deep-fry the chapatti triangles. Drain on absorbent paper.
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Arrange the fried chapatti in a plate. Top with the chopped boiled potato and sprinkle the onion, green chili and whisked yoghurt.
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Place dollops of Kissan Fresh Tomato Ketchup and mint chutney on top and sprinkle over with the sev and chopped coriander leaves.
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Give leftover chapattis a new lease of life with chatpata Kissan Chapatti Chaat.
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Wondering what to make of leftover chapattis? Try this simple twist and get yourself a completely new recipe.
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