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
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.