Chapatti Chaat

Chapatti Chaat

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

Prep

10 min

Cook time

5 min

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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

  • Nutritional information

    Serving Size 1

    Amount per serving

    • Energy 638
    • Protein 16.3g
    • Carbohydrate incl. fibre 89.1g
    • Carbohydrate excl. fibre 104.3g
    • Sugar 39.6g
    • Fibre 2.5g
    • Fat 19.2g
    • Saturated Fat 2.7g
    • Unsaturated Fat 1.3g
    • Monounsaturated Fat 1.1g
    • Polyunsaturated Fat 0.2g
    • Trans Fat 0.0g
    • Cholesterol 16mg
    • Sodium 966mg
    • Salt 2.41g
    • Calcium 17%
    • Iron 4%
    • Potassium 14%
    • Vitamin C 83%
    • Vitamin A 7%

Directions

  • Cut the chapattis in 2-inch triangles.

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

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

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

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

 
         
 
        
 
       
 
      
 
     
 
    

   
 
  
  
  

 
 
 
  
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