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    Home » Lunchbox Recipes » Veg Kothu Chapati

    Veg Kothu Chapati

    Posted on April 26, 2018 · Last Updated on January 11, 2021 · By Srividhya G · 34 Comments

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    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 decently balanced meal.

    I have posted a veg kothu porotta recipe as well, but for that, I used my leftover veg salna. But for this recipe, I went with the 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, the 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
    • Cabbage – ¼ cup, Chopped 
    • Carrot – ¼ cup, Chopped 
    • Beans – ¼ cup, Chopped 
    • Frozen / Fresh Peas – ¼ cup
    • Garbanzo Beans – ¼ cup
    • Tomato – 1
    • Onion – ½
    • Water – ¼ cup + ¼ cup
    • Grated Coconut – ⅓ 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 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 them 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 them 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.

    Pin Recipe Print Recipe
    5 from 8 votes

    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.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: tiffin
    Cuisine: South Indian, TamilNadu
    Servings: 6
    Calories: 221kcal
    Author: Srividhya G

    Ingredients

    • 10 Chapati
    • ¼ cup Cabbage chopped
    • ¼ cup Chopped Carrot chopped
    • ¼ cup Chopped Beans chopped
    • ¼ cup Frozen / Fresh Peas
    • ¼ cup Garbanzo Beans
    • 1 Tomato chopped
    • ½ Onion chopped
    • ½ cup Water divided, ¼ cup + ¼ cup
    • ⅓ cup Coconut grated
    • 1 tsp Red Chili Powder
    • 1 tsp Garam Masala
    • ¼ tsp Kalpaasi | Dagad Phool Powder
    • ½ tsp Fennel Seeds
    • 1 tsp Ginger Garlic Paste
    • 1.5 tsp Salt
    • 1 tsp Oil
    • 5 Mint leaves
    • 2 tbsp Cilantro chopped
    • 5 Curry Leaves

    Instructions

    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.

    Nutrition

    Calories: 221kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1314IU | Vitamin C: 25mg | Calcium: 18mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

     

    BMLogo

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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    Filed Under: Breakfast / Tiffins, Lunchbox Recipes Tagged With: Blogging Marathon, healthy veg kothu chapathi, how to make kothu poratta with chapati, kids friendly lunch box recipes, left over ideas, leftover ideas, lunch box recipes, veg kothu chapathi, Veg Kothu Chapati, veg kothu chapati recipe, vegetarian kothu chapathi

    Reader Interactions

    Comments

    1. Priya Srinivasan says

      August 03, 2018 at 10:52 am

      That ground masala sounds yumm vidhya! Love the delicious makeover to the humble chapathi!!! Nice way to jazz up leftover roti!!!

      Reply
      • Srividhya G says

        August 03, 2018 at 8:53 pm

        Thanks, Priya.

        Reply
    2. Padmajha PJ says

      June 24, 2018 at 9:19 am

      5 stars
      I make another version of this but never packed it for the kids lunch box. Adding that paste must have made it double yum.Bookmarking to try.

      Reply
      • Srividhya G says

        June 25, 2018 at 9:58 am

        Thanks. Have you posted yours?

        Reply
    3. Suma Gandlur says

      June 12, 2018 at 7:56 pm

      I have never tried chapathi fry adding spices and veggies. Good one to try with leftover rotis.

      Reply
      • Srividhya G says

        June 13, 2018 at 8:44 am

        Yes, it is. Thanks Suma

        Reply
    4. Sandhya Ramakrishnan says

      June 05, 2018 at 3:50 pm

      5 stars
      This is such a filling dish when packed for lunch. Great idea to use the leftover chapathi from dinner to make this and best part is the dish remains soft and nice until lunch.

      Reply
      • Srividhya G says

        June 06, 2018 at 11:26 am

        Yeah, Sandhya. Thanks

        Reply
    5. Srivalli Jetti says

      May 21, 2018 at 11:21 pm

      What a fantastic choice for V Srividhya, I love this with the parotta. Though I do make it sometimes, I never packed it for lunch. Should try it out sometime, wonder if the chapati stays good and not turn very soggy or mixed up.

      Reply
      • Srividhya G says

        May 22, 2018 at 9:55 am

        I don’t make it like a gravy but when you pack it for lunch, it gets bit dried so it works out well. ;-)

        Reply
    6. manjulabharathkumar2016 says

      May 16, 2018 at 12:54 pm

      These are such a treat in lunchbox , kothu chapathi looks so tempting vidhya , your version with garbanzo beans and that kalpaasi pd added is something very interesting !! Wonderful lunch box dish even an adult would enjoy it .. Semma !!

      Reply
      • Srividhya G says

        May 18, 2018 at 8:54 am

        :-) Thanks much.

        Reply
    7. cookingwithsapana says

      May 15, 2018 at 12:20 pm

      5 stars
      The veg kothu looks really flavorful and inviting with the ground masala and spices. I once made chatapati roti fry and loved it, this looks more interesting and perfect for lunchbox.

      Reply
      • Srividhya G says

        May 15, 2018 at 12:39 pm

        Thanks Sapana

        Reply
    8. Mayuri Patel says

      May 13, 2018 at 10:34 am

      Wow the veg kith chapati looks so delicious. I have a leftover roti recipe where its cooked in buttermilk. This one looks so tempting that I’m going to try it.

      Reply
      • Srividhya G says

        May 14, 2018 at 2:52 pm

        Cooking roti in buttermilk seems interesting. Let me dig your blog for the recipe. Thanks

        Reply
    9. simplytadka2 says

      May 07, 2018 at 12:52 am

      Wow.. such a beautiful and delicious recipe.

      Reply
      • Srividhya G says

        May 07, 2018 at 7:34 am

        Thanks, Preeti.

        Reply
    10. Gayathri Kumar says

      May 04, 2018 at 8:02 pm

      5 stars
      I am a great fan of kothu parotta and so I know I would love this kothu chapathi too. Your vaandu is so lucky to get these many varieties in his lunch box..

      Reply
      • Srividhya G says

        May 07, 2018 at 8:25 am

        he he.. at times I send the boring ones too. Thanks Gayathri.

        Reply
    11. Pavani says

      May 04, 2018 at 3:45 pm

      5 stars
      That sure is a great way to use up leftover roti. It looks so colorful and sounds flavorful with that ground masala paste. Do you make it in the morning or make it at night when packing for lunch?

      Reply
      • Srividhya G says

        May 07, 2018 at 8:56 am

        I sometimes do it in the night itself Pavani. If I have leftover Kuruma, I use that instead.

        Reply
    12. Sharmila - The Happie Friends Potpourri Corner says

      April 27, 2018 at 7:14 pm

      5 stars
      Looks absolutely yumm… I will never say no to kothu chapathi with some raita .Can happily have this for all the 3 meals!!

      Reply
      • Srividhya G says

        April 28, 2018 at 10:15 pm

        same here. :-)

        Reply
    13. Sandhiya says

      April 27, 2018 at 11:09 am

      5 stars
      My favorite way to finish off the left over chapathi. Like the spices get into that grounded masala and really love the kalpasi, it gives amazing flavor to any dish. Good choice for lunch box.

      Reply
      • Srividhya G says

        April 27, 2018 at 5:18 pm

        Very true about kalpasi. Thanks, da.

        Reply
    14. Priya Suresh says

      April 27, 2018 at 8:54 am

      If you pack me this kothu chappati, i can carry my lunch box every daily without any fuss. I just love these sort of dishes very much. Drooling here.

      Reply
      • Srividhya G says

        April 27, 2018 at 5:18 pm

        he he he I can hear ya… same here. Thanks Priya.

        Reply
    15. kalyani says

      April 26, 2018 at 10:39 pm

      That’s a neat dish. I didn’t know about the addition of coconut, good pick.

      Reply
      • Srividhya G says

        April 27, 2018 at 8:39 am

        Thank you, Kalyani.

        Reply
    16. vaishalisabnani says

      April 26, 2018 at 6:36 pm

      We have a Sindhi version and a Gujju version of using the leftover chapatis and I love both the versions .
      This version has loads of veggies unlike the other two , which makes it so healthy too . Now this is on my to do list , I am sure I will love it . Great for a lunch as well .

      Reply
      • Srividhya G says

        April 27, 2018 at 8:46 am

        wow didn’t know about those two versions. Let me dig your blog. Thanks, Vaishali.

        Reply
    17. Harini says

      April 26, 2018 at 10:12 am

      5 stars
      What a superb idea of using leftover chapatis. I am definitely going to try this for my family. The blend of coconut masala makes a ton of difference, I guess.

      Reply
      • Srividhya G says

        April 26, 2018 at 1:59 pm

        Oh yeah. Please do try Kalyani and let me know how you liked it. Thanks

        Reply

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