Spicy Chapati Cooked in Buttermilk

Spicy Chapati Cooked in Buttermilk
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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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Spicy Chapati Cooked in Buttermilk recipe - How to make Spicy Chapati Cooked in Buttermilk

Preparation Time:    Cooking Time:     Makes 2 servings
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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)
  1. Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal.
  2. When the seeds crackle, add the curry leaves and the chapati pieces and sauté on a slow flame for ½ minute.
  3. Add the buttermilk, turmeric powder, chilli powder, jaggery and salt, mix well and bring to boil on a slow flame, while stirring occasionally.
  4. Serve hot garnished with the coriander.

Handy tip:

  1. To make 2 cups of low-fat buttermilk, whisk together ¾ cup fresh low-fat curds,with 1¼ cups of water.
  2. Bring the buttermilk mixture to boil on a slow flame is necessary to avoid it from curdling.

Nutrient values per serving
Energy 175 calories
Protein 5.8 gm
Carbohydrate 30.6 gm
Fat 3.2 gm
Calcium 63.4 mg

RECIPE SOURCE : Healthy BreakfastBuy this cookbook
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Spicy Chapati Cooked in Buttermilk
 on 08 Sep 14 03:28 PM

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.