Chapati Stir Fry With Veggies

chapati stir fry with veggies recipe

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Got some leftover chapati and you are wondering what to do with them? Well, this chapati veggie stir fry comes to your rescue – it makes use of left-over chapati along with some veggies for a filling, nutritious and delicious breakfast or lunch box dish. After you have tried this dish, you will actually start making extra chapati intentionally, so that they can later be used in making this.
Serves
Preparation Time
Cooking Time
3 People 15 Minutes 15 Minutes

Ingredients

  • 5-6 chapatis
  • 1 tbsp oil
  • A pinch of asafoetida
  • 4-5 curry leaves
  • 2 green chillies, finely chopped
  • ½ tsp cumin seeds
  • ½ tsp mustard seeds
  • 3 tbsp onion, chopped
  • 3 tbsp capsicum, chopped
  • 1 small potato, cut into small chunks
  • ¼ cup carrots, chopped
  • 3 tbsp peas
  • ¼ tsp turmeric powder
  • ½ tsp red chili powder
  • ½ tsp coriander powder
  • ½ tsp roasted cumin powder
  • Salt to taste
  • Handful of coriander leaves or mint leaves for garnishing

Method

Step 1

Roughly tear the chapatis by hand. Heat oil in a pan and add asafoetida followed by mustard seeds and cumin seeds.

Step 2

When the seeds start crackling, add the green chilies, curry leaves and chopped onions. Sauté them for 1-2 minutes.

Step 3

Now add the potatoes, carrots, salt and turmeric. Stir and cover. Let it cook for 2-3 minutes, till the potatoes and carrots are tender.

Step 4

Add a tablespoon of water, peas and rest of the spices. Stir and then add the crumbled chapati. Add the lemon juice, stir and cover and cook it for a minute.

Step 5

Take off the lid and cook for another one minute. Garnish with chopped coriander.

Step 6

It tastes great by itself and goes well when paired with yoghurt.

Nutritional Information

Calories 260 K cal
Proteins
6.6 g
Fats 5.4 g
Carbohydrates 46.4 g
Cholesterol
18 mg
Sodium
405 mg
Potassium 403 mg

 

Tip: You can any other veggie of choice.