Veg Kothu Chapati

The next recipe that I am going to share in this A – Z lunch box series is the Veg Kothu Chapati – a twin recipe for the great veg kothu porotta. Veg kothu chapati is minced/chopped chapati sautéed in a spicy vegetable mix. Veg kothu chapati great alternative to veg kothu porotta and also a great way to use your leftover chapati. Here is the recipe for the same with step-wise pictures.

I know, I haven’t posted any roti recipes so far in this A-Z lunchbox series. But no worries, starting today a couple of my upcoming recipes are with roti. Kiddo likes to take roti and curry or paneer, but some days when he is not in a mood for roti and curry, I make this veg kothu chapati which he likes a lot. I add veggies as well as garbanzo beans, so this veg kothu chapati makes a decent balanced meal.I have posted veg kothu porotta recipe as well, but for that, I used my leftover veg salna. But for this recipe, I went with fresh ground masala. But you can use leftover salna or leftover kuruma also. Including garbanzo beans is optional, but as we got used to that garbanzo beans in Saravana Bhavan kothu porotta, I always add on mine as well.The ingredient list might be lengthy, but it is effortless and easy to make. After you try this recipe, I am sure you will make roti just for making this veg kothu chapati. :-) We love the flavor of the chapati pieces soaked in the masala. The more it soaks in the masala, better it tastes. So it’s a perfect recipe for the lunch box.

Now let’s learn how I prepared this veg kothu chapati,

Veg Kothu Chapati

A twin recipe for the great veg kothu porotta. Veg kothu chapati is minced/chopped chapati sautéed in a spicy vegetable mix. Veg kothu chapati great alternative to veg kothu porotta and also a great way to use your leftover chapati.

Ingredients:

• Chapati – 10
• Chopped Cabbage – ¼ cup
• Chopped Carrot – ¼ cup
• Chopped Beans – ¼ cup
• Frozen / Fresh Peas – ¼ cup
• Garbanzo Beans – ¼ cup
• Tomato – 1
• Onion – ½
• Water – ¼ cup + ¼ cup
• Grated Coconut – 1/3 cup
• Red Chili Powder – 1 tsp
• Garam Masala – 1 tsp
• Kalpaasi | Dagad Phool Powder – ¼ tsp
• Fennel Seeds – ½ tsp
• Ginger Garlic Paste – 1 tsp
• Salt – 1.5 tsp
• Oil – 1 tsp
• Mint leaves – 5
• Chopped Cilantro – 2 tbsps
• Curry Leaves – 5

Prep – Work:

• Roughly cut the chapati into small pieces.
• Chop all the veggies including tomato and onion and set aside.
• If using frozen peas and coconut, thaw them and make sure they are in the room temperature.
• Grind the coconut, red chili powder, ginger garlic paste, kalpaasi, and garam masala by adding ¼ cup of water into a smooth paste.

• Soak the garbanzo beans for at least 5 hours and pressure cook it for two whistles. Or if using canned beans, rinse the beans and set aside ¼ cup.

Steps:

• Heat a wide and a thick bottomed pan or kadai and add oil.
• When the oil is hot, add the fennel seeds, onion. Break the curry leaves and mint leaves and add it along with the onion. Sauté the onion until they turn translucent.

• Now add all the veggies including the tomato. Add salt and mix. Cover and cook these for 5 minutes or until the vegetables are soft and tender.

• Remove the lid and let it cook for a couple of minutes. Now add the cooked garbanzo beans and ground masala.

• Add the remaining ¼ cup of water. Let this mixture simmer for two to three minutes over medium heat.

• Now add the chopped chapati and cilantro.

• Gently mix them and let it cook for five minutes.

That’s it. Veg kothu chapati is ready. Serve it with onion raita or ketchup.

Notes:

• If you add salt to your chapati, then add less salt while making this recipe. I did not add salt to my chapati this time, hence went with 1.5 tsps.
• Adjust the veggies and their quantity as per your preference. As I mentioned garbanzo beans are optional, but you can always replace them with other beans of your choice.
• I prefer grinding the spice powders along with coconut as it blends well.
• Instead of fresh coconut masala, you can use leftover kuruma or salna.
• As always, adjust the salt and spice as per your preference.

5 from 8 votes

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Veg Kothu Chapati

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

A twin recipe for the great veg kothu porotta. Veg kothu chapati is minced/chopped chapati sautéed in a spicy vegetable mix. Veg kothu chapati great alternative to veg kothu porotta and also a great way to use your leftover chapati.

Course: tiffin

Cuisine: South Indian, TamilNadu

Servings: 5

Author: Srividhya G

Ingredients

• Chapati – 10
• Chopped Cabbage – ¼ cup
• Chopped Carrot – ¼ cup
• Chopped Beans – ¼ cup
• Frozen / Fresh Peas – ¼ cup
• Garbanzo Beans – ¼ cup
• Tomato – 1
• Onion – ½
• Water – ¼ cup + ¼ cup
• Grated Coconut – 1/3 cup
• Red Chili Powder – 1 tsp
• Garam Masala – 1 tsp
• Kalpaasi | Dagad Phool Powder – ¼ tsp
• Fennel Seeds – ½ tsp
• Ginger Garlic Paste – 1 tsp
• Salt – 1.5 tsp
• Oil – 1 tsp
• Mint leaves – 5
• Chopped Cilantro – 2 tbsps
• Curry Leaves - 5

Instructions

Prep – Work:

1. Roughly cut the chapati into small pieces.
2. Chop all the veggies including tomato and onion and set aside.
3. If using frozen peas and coconut, thaw them and make sure they are in the room temperature.
4. Grind the coconut, red chili powder, ginger garlic paste, kalpaasi, and garam masala by adding ¼ cup of water into a smooth paste.
5. Soak the garbanzo beans for at least 5 hours and pressure cook it for two whistles. Or if using canned beans, rinse the beans and set aside ¼ cup.

Steps:

1. Heat a wide and a thick bottomed pan or kadai and add oil.
2. When the oil is hot, add the fennel seeds, onion. Break the curry leaves and mint leaves and add it along with the onion. Sauté the onion until they turn translucent.
3. Now add all the veggies including the tomato. Add salt and mix. Cover and cook these for 5 minutes or until the vegetables are soft and tender.
4. Remove the lid and let it cook for a couple of minutes. Now add the cooked garbanzo beans and ground masala. Add the remaining ¼ cup of water. Let this mixture simmer for two to three minutes over medium heat.
5. Now add the chopped chapati and cilantro. Gently mix them and let it cook for five minutes.
6. That’s it. Veg kothu chapati is ready. Serve it with onion raita or ketchup.

Recipe Notes

• If you add salt to your chapati, then add less salt while making this recipe. I did not add salt to my chapati this time, hence went with 1.5 tsps.
• Adjust the veggies and their quantity as per your preference.
• As I mentioned garbanzo beans are optional, but you can always replace them with other beans of your choice.
• I prefer grinding the spice powders along with coconut as it blends well.
• Instead of fresh coconut masala, you can use leftover kuruma or salna.
• As always, adjust the salt and spice as per your preference.

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