Kothu Chapathi Recipe | Hotel Style Kothu Chapathi
Kothu Chapathi is a flavorful, filling South Indian street-style dish made by mincing chapathis and tossing them with a spicy onion-tomato masala. It’s a great way to turn leftover chapathis into a brand-new meal that's exciting and delicious. This version is quite close to the hotel-style Kothu Parotta but made using everyday chapathis instead.
Servings2 people
Ingredients
- 3 chapathi
- 1 egg
- 1 big onion
- 2 tablespoon capsicum
- 1 teaspoon ginger garlic paste
- 1 tablespoon coriander leaves
- oil
FOR THE GRAVY:
- 1 tomato
- 2 tablespoon coconut
- ½ teaspoon fennel seeds
- ¼ teaspoon poppy seeds
- ¼ teaspoon kalpasi
- ¼ teaspoon poppy seeds
- ¼ teaspoon pepper powder
- 1 teaspoon garam masala
TO TEMPER:
- 2 teaspoon oil
- 1 tiny pinch kalpasi / sont flower
- a small sprig curry Leaves
- ¼ teaspoon fennel seeds
- ¼ inch piece cinnamon
- 1 small star anise
- 1 clove
- 1 cardamom
Instructions
- Chop the chapathis into small pieces or just tear them into tiny pieces and set aside.
- In a kadai add oil and sauté tomatoes till it turns mushy and raw smell leaves.
- Now add coconut give a quick sauté and switch off.
- Cool down and grind it along with fennel seeds and poppy seeds along with little water to a fine paste.
- Add little oil to a pan, add the masala paste along with garam masala and sauté for 2mins.
- Then add little water say ¼ cup and allow the gravy to boil.
- When oil starts to separate add kalpasi boil for 2mins and switch off and set aside.
- Now heat oil in a pan add the items listed under ‘to temper’ let it splutter.
- Add onion along with ginger garlic paste and sauté till onions become transparent.
- Then add capsicum and sauté for a minute then crack open and add a egg.
- Just mix once and add the chapathi pieces and cook well. Add pepper powder.
- Now add the salna and mix well. Just use the edge of a tumbler to mince it well. Finally add chopped coriander leaves and switch off.
- Serve Kothu Chapathi hot / warm.
Notes
- Use leftover chapathi – It holds shape better and absorbs masala well. Let fresh chapathi cool completely if using.
- Grind the masala smooth – For the best texture, make sure the tomato-coconut paste is smooth and fine.
- Don’t skip kalpasi – It adds the real street-style flavor. Just a tiny pinch makes a big difference.
- Mince with a tumbler – For that classic kothu texture, use the edge of a tumbler or a flat spatula to mash and mix. Use sharp edged steel tumbler or bowl to mince which makes it easier.
- Gravy control – Reserve a little gravy and add as needed to control wetness. Some prefer it drier, some slightly saucy.
Nutrition Facts
Kothu Chapathi Recipe | Hotel Style Kothu Chapathi
Amount Per Serving (200 g)
Calories 147
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 82mg27%
Sodium 40mg2%
Potassium 341mg10%
Carbohydrates 13g4%
Fiber 4g17%
Sugar 5g6%
Protein 5g10%
Vitamin A 1045IU21%
Vitamin C 25mg30%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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