FUN COOKING

Leftover roti chaat is a very chatpati dish just like dahi vada chaat. Though it seems like papdi chaat but it is more closer to dahi vada. As in papdi chaat we keep little bit crunchiness of papdi but in stale roti chaat we soak completely dried roti into buttermilk till it gets soft. It is very easy and simple to make. Here below is the whole process how we can make it out of a baasi roti:

Ingredients
2 lefover dried roti
2 cups of whisked curd
salt to taste
1 tsp of sugar
1 boiled and diced potato
handful of boiled black channa
1/4 tsp of garam masala
1/4 tsp of red chili powder
1/4 tsp of roasted cumin powder
3 tbsp of sweet n sour tamarind chutney
Method
1. Dry the leftover roti in freeze by keeping open in a plate till it dries completely or in sun or in microwave. Earlier it was used to dry in sun.
2. Now crush or break it roughly.

3. Take 2 cups of whisked curd. Add 1 tsp of sugar and salt and mix.

4. Add the roughly broken pieces of roti into this curd. And soak it for 2-3 hrs or till completely soaked/soft.
5. When it is completely soft, add diced potato, black channe, tamarind chutney, and all the other spices earlier written in ingredients list, to it and mix.
6. Transfer it into a plate and can be garnished with red chili powder, black cumin powder and cilantro.
7. Chatpati leftover roti chaat is ready to serve.
Tips
Use the tamarind chutney and other spices according to your taste.
Enjoy Healthy Cooking!!!
See more recipes:
Tamarind Paste
Bread Tikki Chaat
Chatpati Samak rice Chaat
Chatpati Oats Chaat
Sweet Potato Chaat
Chatpati choley Chaat
Dahi Bada Chaat
Tamarind Fruit raita
Loki raita
Brinjal Raita
Pineapple Raita
Bread Boondi Raita
Jhatpat Dahi Bada chaat
How to make roasted cumin powder
Chatpati Tamarind Chutney
Channa dal for Pakwans
Pakwan
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Chili parantha/purontha/paratha is very delicious with its fruity flavour. Here I have used three types of mild taste chilies. It can be said very healthy as peppers have many health benefits. Here is the whole process how I made it:

Ingredients
2 shimla mirch/capsicum
2 green pepper
1 green chili (optional)
4 spring onion with leaves
handful of finely chopped cilantro
1 inch piece of ginger
1 tsp of mango powder/amchoor
salt to taste
1 tsp of garam masala
2 cups of wheat flour
1 cup of water
1/4 cup of wheat flour for rolling/plethan
oil for shallow frying
Method
1. Wash all the chilies/mirchies, ginger and spring onion.
2. Cut the capsicum and peppers and just pulse it 2/3 times in small zar of mixer or grate it or can do it in chopper.
3. Now take this into a clean cotton cloth and squeeze its water into a bowl just like we squeeze cloth with hands.

4. Now take out this mixture in a plate.
5. Grate the ginger and finely chop the spring onion leaves and its bulbs very finely.
6. Now mix the ginger, onion, cilantro and both the chilies and mix well. Just before filling the parantha add salt, mango powder and garam masala. If salt is added earlier, it will leave water and will be difficult to fill and roll the parantha, Therefore, just add it, while you are ready to stuff the prantha.
7. Now Take the wheat flour into a big plate/bowl. Add water and make a soft dough with squeezed water capsicum and peppers. If needed more, then add the normal water. Dough will be of light green color due to chilies squeezed water.
8. Keep it aside for 5 minutes.

9. Next make four balls/peda out of the it.
10. Roll one ball/peda with rolling pin on wooden surface/chakla with the help of plethan/flour.
11. Now add all spices and salt to stuffing and give it a good stir.
12. Now put handful of this mixture on the rolled roti and gather all its sides and make the stuffed flat ball/peda.
13. apply the plethan/dry flour to its both sides and again roll it with rolling pin in round shape very gently/light hand.
14. Heat the tava/pan. Now put this stuffed rolled parantha on the heated tava/pan.
15. When it seems little bit dry. turn it to the other side.
16. Now apply oil to its both sides and cook it till crispy.
17. Yummy chilies parantha is ready to enjoy.
Tip
1. Use the green pepper which is generally very mild in taste whereas the long green pepper are little bit hot.
2. Green chili can be added too, if you want to make it very hot and spicy.
Enjoy Healthy Cooking!!!
See more recipes too:
Kuttu Flour Puda or Chilla
Chili Chilla
Spicy Grilled Baby Corn Kabab
Namkeen Puda or Chilla
Bread Tikki chaat
Corn stuffed Mirch Pakoras
Double Colored Rice Poori
Kale Patra or Patoud
Mathi or Mathiyan
Papaya Parantha
Kuttu &sweet Potato Roti
Ajvaini Lacha Parantha
Boiled Rice Parantha
Bread Loaf
Mooli Wali Makki roti
Plain Makki Ki Roti
sweet Bread (Tutti Frutti)
Totilla's bhatoore
Tortilla Tandoori roti
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Sweet corn bhurzee is made from boiled or steamed bhutta. It is very easy and simple to make, but very tasty and healthy too. Here comes the recipe:

Ingredients
2 cups of steamed or boiled bhutta
1 big finely chopped onion
1.5 tbsp of tomato paste
1 tsp of lime juice
1 inch piece of ginger
1 tsp of turmeric powder
2-3 finely chopped green chilies
1 tsp of cumin seeds
pinch of asfetida/heeng
3 tbsp of oil
few curry leaves
1 tsp of garam masala
2-3 tbsp of finely chopped cilantro
Method
1. Boil/microwave sweet corns. See my previous posts for it.
2. Slightly crush the boiled/microwaved bhutta in mixer blender.
3. Peel and grate the ginger.
4. Heat the oil in frying pan/karahi. Add heeng and cuminseeds and be it spluttered till it stops itself.

3. Add curry leaves and finely chopped onion and ginger and cook it till translucent. Now add tomato paste all along with turmeric powder, salt and green chilies. Now cook it till oil starts coming out of it.
4. Now add coarsely crushed sweet corn to it and mix well. Cook it on very low flame till oil separates from it.
5. Now add lime juice and cilantro and stir.
6. Remove from heat and add garam masala and mix thoroughly.
7. Healthy bhutta bhurzee is ready to serve.
Enjoy Healthy Cooking!!!
See more recipes too:
How to Steam corns in Microwave
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
Milky Corn Methi Paneer
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