You are here: Home > Course > Breakfast > Breakfast using Leftovers > Spicy Chapati Cooked in Buttermilk Spicy Chapati Cooked in Buttermilk by Tarla Dalal A traditional tempering and fresh buttermilk transform leftover chapatis into a healthy and tasty snack – that you can have for breakfast or any time you are hungry! You can boost the nutrition quotient of the calcium and protein loaded Spicy Chapati Cooked in Buttermilk by adding a cup of vitamin-rich veggies at step 3. 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Close 08 Nov 2019 This recipe has been viewed 74004 times 4/5 stars 100% LIKED IT 4 REVIEWS ALL GOOD स्पाइसी चपाती कुक्ड इन बटरमिल्क | बटरमिल्क चपाती | छाछ में पकाई हुई रोटी | दहीवाली रोटी | - हिन्दी में पढ़ें (Spicy Chapati Cooked in Buttermilk in Hindi) સ્પાઇસી ચપાટી કુક્ડ ઇન બટરમિલ્ક - ગુજરાતી માં વાંચો (Spicy Chapati Cooked in Buttermilk in Gujarati) Spicy Chapati Cooked in Buttermilk recipe - How to make Spicy Chapati Cooked in Buttermilk Tags Breakfast using LeftoversSauteNon-stick PanQuick Breakfast IndianDiabetic BreakfastCalcium BreakfastHealthy quick Indian breakfast Preparation Time: 2 mins Cooking Time: 7 mins Total Time: 9 mins 2Makes 2 servings Show me for servings Ingredients 4 leftover whole wheat chapatis , torn into pieces2 cups low-fat buttermilk , refer handy tip1 tsp oil1/2 tsp mustard seeds ( rai / sarson)1 tsp urad dal (split black lentils)7 to 8 curry leaves (kadi patta)1/2 tsp turmeric powder (haldi)1 tsp chilli powder1 tsp grated jaggery (gur) salt to tasteFor The Garnish2 tbsp finely chopped coriander (dhania) Method MethodHeat the oil in a deep non-stick pan and add the mustard seeds and urad dal.When the seeds crackle, add the curry leaves and the chapati pieces and sauté on a slow flame for ½ minute.Add the buttermilk, turmeric powder, chilli powder, jaggery and salt, mix well and bring to boil on a slow flame, while stirring occasionally.Serve hot garnished with the coriander.Handy tip:Handy tip:To make 2 cups of low-fat buttermilk, whisk together ¾ cup fresh low-fat curds,with 1¼ cups of water.Bring the buttermilk mixture to boil on a slow flame is necessary to avoid it from curdling. Nutrient values (Abbrv) per servingEnergy239 calProtein9.2 gCarbohydrates40.5 gFiber5.5 gFat5.1 gCholesterol0 mgSodium59.5 mgClick here to view calories for Spicy Chapati Cooked in Buttermilk Spicy Chapati Cooked in Buttermilk recipe with step by step photos Like Spicy Chapati Cooked in ButtermilkLike Spicy Chapati Cooked in ButtermilkHow to make Spicy Chapati Cooked in ButtermilkHow to make Spicy Chapati Cooked in Buttermilk To make spicy chapati cooked in buttermilk, heat oil in a deep non-stick pan. Once the oil is hot, add mustard seeds. As the seeds splutter a little, add urad dal. It will add in a nice nutty taste to our dish. Once the seeds crackle, add curry leaves. It add in a distinctive flavour in the dish. Add the chapati pieces and sauté on a slow flame for 1/2 minute. Add the buttermilk. Make sure the curd that you have used to make buttermilk is not sour. Add turmeric powder. Add chilli powder. Add jaggery. You can use sugar if jaggery is not available. Add salt to taste and mix well and bring to boil on a slow flame while stirring occasionally. Serve hot and immediately garnished with coriander.