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Spicy Chapati Cooked in Buttermilk


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Spicy Chapati Cooked in Buttermilk

4/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD
સ્પાઇસી ચપાટી કુક્ડ ઇન બટરમિલ્ક - ગુજરાતી માં વાંચો (Spicy Chapati Cooked in Buttermilk in Gujarati) 

Added to 216 cookbooks   This recipe has been viewed 58160 times

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

Tags

Breakfast using LeftoversSauteNon-stick PanQuick BreakfastDiabetic BreakfastCalcium BreakfastHealthy quick Indian breakfast

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
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Ingredients
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)
Method
    Method
  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:
    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.

Spicy Chapati Cooked in Buttermilk recipe with step by step photos

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    How to make Spicy Chapati Cooked in Buttermilk
    1. To make spicy chapati cooked in buttermilk, heat oil in a deep non-stick pan.
    2. Once the oil is hot, add mustard seeds.
    3. As the seeds splutter a little, add urad dal. It will add in a nice nutty taste to our dish.
    4. Once the seeds crackle, add curry leaves. It add in a distinctive flavour in the dish.
    5. Add the chapati pieces and sauté on a slow flame for 1/2 minute.
    6. Add the buttermilk. Make sure the curd that you have used to make buttermilk is not sour.
    7. Add turmeric powder.
    8. Add chilli powder.
    9. Add jaggery. You can use sugar if jaggery is not available.
    10. Add salt to taste and mix well and bring to boil on a slow flame while stirring occasionally.
    11. Serve hot and immediately garnished with coriander.

    Nutrient values (Abbrv) per serving
    Energy239 cal
    Protein9.2 g
    Carbohydrates40.5 g
    Fiber5.5 g
    Fat5.1 g
    Cholesterol0 mg
    Sodium59.5 mg

    RECIPE SOURCE : Healthy BreakfastBuy this cookbook

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    Reviews

    Spicy Chapati Cooked in Buttermilk
    4
    Foodie #678059
     on 24 May 18 04:06 PM


    Reply
    Spicy Chapati Cooked in Buttermilk
    5
    Payal Parikh 86
     on 07 Sep 16 05:03 PM


    Everytime I have leftover chapatis I now make this recipe. It is so easy and great for breakfast or snacks. Best part is all the other ingredients are always available at home.
    Reply
    Spicy Chapati Cooked in Buttermilk
    5
    n_katira
     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.
    Reply