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.
Spicy Chapati Cooked in Buttermilk recipe - How to make Spicy Chapati Cooked in Buttermilk
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
4 leftover whole wheat chapatis , torn into pieces
2 cups low-fat buttermilk , refer handy tip
1 tsp oil
1/2 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 powder
1 tsp grated jaggery (gur)
salt to taste
For The Garnish
2 tbsp finely chopped coriander (dhania)
Method
Handy tip:
Like Spicy Chapati Cooked in Buttermilk
How to make Spicy Chapati Cooked in Buttermilk
- Method
- Heat 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.
Spicy Chapati Cooked in Buttermilk recipe with step by step photos
Like Spicy Chapati Cooked in Buttermilk
How to make Spicy Chapati Cooked in Buttermilk
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To make spicy chapati cooked in buttermilk, heat oil in a deep non-stick pan.
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Once the oil is hot, add mustard seeds.
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As the seeds splutter a little, add urad dal. It will add in a nice nutty taste to our dish.
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Once the seeds crackle, add curry leaves. It add in a distinctive flavour in the dish.
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Add the chapati pieces and sauté on a slow flame for 1/2 minute.
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Add the buttermilk. Make sure the curd that you have used to make buttermilk is not sour.
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Add turmeric powder.
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Add chilli powder.
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Add jaggery. You can use sugar if jaggery is not available.
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Add salt to taste and mix well and bring to boil on a slow flame while stirring occasionally.
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Serve hot and immediately garnished with coriander.
Nutrient values per serving
| Energy | 239 cal |
| Protein | 9.2 g |
| Carbohydrates | 40.5 g |
| Fiber | 5.5 g |
| Fat | 5.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 289.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 0 mg |
| Folic Acid | 18.2 mcg |
| Calcium | 176.3 mg |
| Iron | 2.3 mg |
| Magnesium | 76.3 mg |
| Phosphorus | 188.2 mg |
| Sodium | 59.5 mg |
| Potassium | 152.5 mg |
| Zinc | 1 mg |
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Everytime I have leftover chapatis I now make this recipe. It is so easy and great for breakfast or snacks. Best part is all the other ingredients are always available at home.
oh one of my favourite... sweet and spicy - it describes both....and quick too as it is made with leftover rotis. My mom use to make this often as evening after school snack for me. This recipe gives the same taste.... tx for the recipe.