LEFTOVER CHAPATI CHAAT

INGREDIENTS
2-3 leftover chapatis
1 chopped onion
1 cup curd
1 tsp sugar
2 tsp tamarind chutney
1/2 tsp kasuri meethi
1 tsp cumin powder (jeera powder)
1/2 tsp salt
1/2 tsp chaat masala
1/2 tsp black salt
3-4 tbsp sev bhujia
chilli to taste
oil for frying



Many a times we end up making extra chapatis in lunch, dinner or specially during any get-together at home. And many of us end up either giving it to street dogs or throw in dustbin.

I also get in this situation many a times, then I thought of giving it a new taste. We get papdis from market which are made of maida which are really good in taste and crispy too. So here, I did the same thing by making chapatis crispier and then used in chaat and the best part here is that it is not made of maida but healthy whole wheat flour i.e atta.

I am sure once you will try this recipe, you will never throw leftover chapatis and instead make extra chapatis to use it later for making chaat.

I made the chaat according to my kids taste, like I didn't use green chilli or red chilli and green chutney.

You can modify it according to your family's taste.

I added bhujia for more crispiness which is purely optional.

Take care while frying chapatis as it is already cooked and tender. Don't fry in very hot oil or it will burn. Fry on medium or low flame till crisp.

Try to consume this chaat within half an hour as the chapati will become soggy fast due to curd in it.

METHOD

Take curd in a bowl, mix sugar, black salt, tamarind chutney, kasuri meethi , cumin powder and mix well. Keep aside.

Cut leftover chapatis in triangular shape or any other desired shape. Heat oil in pan, deep fry till brown and crisp.


Transfer in serving tray, put some salt and chaat masala over it, add chopped onion and spread curd all over it. Now add bhujia and put some more tamarind chutney.

Garnish with chopped coriander and  kasuri meethi. Serve immediately.


Pictorial:










1.Take curd add black salt, kasuri meethi, sugar, tamarind chutney and cumin powder. Mix well and keep aside.

2. Cut leftover chapati in triangular and any other desired shape.

3. Deep fry on medium flame.

4.  Transfer in serving tray. Put some salt and chaat masala over it.

5. Add chopped onion.

6. Curd all over.

7. Put aloo bhujia all over and garnish with kasuri meethi, chaat masala and some more tamarind chutney.