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 – 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 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.
Veg Kothu Chapati
Ingredients
- 10 Chapati
- 1/4 cup Cabbage chopped
- 1/4 cup Chopped Carrot chopped
- 1/4 cup Chopped Beans chopped
- 1/4 cup Frozen / Fresh Peas
- 1/4 cup Garbanzo Beans
- 1 Tomato chopped
- 1/2 Onion chopped
- 1/2 cup Water divided, ¼ cup + ¼ cup
- 1/3 cup Coconut grated
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 1/4 tsp Kalpaasi | Dagad Phool Powder
- 1/2 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
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.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
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