Chapatti Chaat

Chapatti Chaat

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
  • Serving Size 1

    Amount per serving

    • Energy 639
    • Protein 16.4g
    • Carbohydrate incl. fibre 89.2g
    • Carbohydrate excl. fibre 104.4g
    • Sugar 39.7g
    • 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 17mg
    • Sodium 967mg
    • Salt 2.42g
    • Calcium 17%
    • Iron 4%
    • Potassium 15%
    • Vitamin C 83%
    • Vitamin A 7%

Directions

  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.

 
         

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