Ingredients
- 3 chapatis
- 3 tbsp oil
- 1 tsp garlic
- 1 sliced onion
- 1/2 finely chopped green chilli
- 1/4 cup thinly sliced cabbage
- 1/4 cup thinly sliced carrots
- 1/4 cup thinly sliced green capsicum
- 2 tsp Kissan Fresh Tomato Ketchup
- 1/4 tsp black pepper powder
- Salt to taste
- 1 tbsp finely chopped spring onions
Directions
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Stack the chapattis one on top of the other and cut into thin, long strips.
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Heat the oil in a pan; add the crushed garlic, onion and green chilli and sauté for a minute.
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Add the sliced vegetables and stir-fry for a minute.
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Add Kissan Fresh Tomato Ketchup, pepper powder and salt and stir to mix.
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Add the sliced chapatti and toss well on high heat to mix thoroughly.
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Garnish with the chopped spring onion and serve immediately.
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Leftover chapattis get a spicy makeover in Kissan Chapatti Noodles.
