Chapati Stir Fry With Veggies
In this Article
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.
