by Tarla Dalal
Added to 95 cookbooks
This recipe has been viewed 23052 times
An imaginative way to turn plain left-over chapatis into a colourful and flavourful delicacy for a satiating breakfast.
- Mix all the ingredients well.
- Heat the oil and fry the onions for ½ minute. Add the green chillies and fry again for a few seconds.
- Add the spinach and cook for 2 minutes.
- Drain the water if any.
- Add the paneer and salt. Mix well.
- Heat the oil and fry the cumin seeds until they crackle.
- Add the onion, green chillies and ginger and fry again for ½ minute.
- Add the cauliflower and salt, sprinkle a little water and cook until three quarter's cooked.
- Add the fenugreek leaves and mix well.
- Place a chapati on a flat surface. Put a portion of the stuffing on it and fold into a semi-circle.
- Grease the outer surface with oil and put in a bread toaster.
- Toast till chapati is crisp and brown spots appear on each side.
- Cut into strips and serve immediately.
Nutrient values (Abbrv) per serving
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