Masala Chapati Khichadi
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Today's blog post is a very delicious masaledar Chapati Khichadi recipe. The interesting thing in this masala Khichadi is that it is not prepared from rice and dal but from leftover Chapatis! Sounds Interesting! Isn't it! Sharing recipe with step by step images.
What you do with the left over Chapati? Try this recipe, trust me it is super scrumptious and addictive in taste and you'll love to prepare it again & again.
Some important points before moving ahead with this recipe..
◾Don't soak Chapati in water for very long, just soak it for a min or two, depending on the thickness of your Chapati and then remove it from the water and discard the water which is used for soaking.
◾Green chillies in good quantity works great in this recipe.
◾Use of 1-2 tsp tamarind pulp works great, if tamarind pulp is available in your kitchen, go for it or adjust tomato quantity.
🔹Preparation time 2-3 minutes
🔹Cooking time 8-10 minutes
🔸4-5 Leftover or Fresh Chapati
🔸2-3 medium sized tomatoes
🔸4-5 garlic cloves
🔸2-3 green chillies
🔸1 Handful of coriander leaves
🔸2 tsp coriander powder
🔸1 tsp turmeric powder
🔸2-3 tsp red chilli powder or as per taste
🔸1-2tsp tamarind paste
🔸Salt to taste
🔸1 tbsp cooking oil
♨Step 1 Make coarse paste
♨Step 2 - Break and soak the Chapati
◾Break the Chapati into bite size pieces or thin out into thin strips using a sharp knife or scissors.
◾Soak them in water for a min or two. The soaking time depends on the stiffness of the chapati. If Chapatis are soft, soak in water for a few seconds and immediately remove it, whereas if the Chapatis are dry and crisp soak it for a minute or two. Remove it from the water, keep it aside until called for.
♨Step 3 Cooking time
◾Add the coarse paste prepared in step no. 1. Cook it for 2-3 minutes on high flame till the raw smell goes away, then add all the dry ingredients that is coriander powder, turmeric powder, red chilly powder and salt to taste..
◾Mix well, cook it for a minute or two. Now add soaked Chapati strips, gently mix it. Add ½ - 1 cup of water. Let the mixture simmer over medium heat for 4-5 minutes or cook till liquid evaporates and Chapati are nicely cooked and coated with the spices.
◾Serve hot with punjabi masala papad.