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.
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.