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.

You don't need anything fancy-just a few regular spices, some basic tempering, and optionally an egg if you prefer the non-veg version. The salna (gravy) gives it that signature taste, making it saucy and slightly juicy without turning soggy. It tastes best when served hot.

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About Kothu Chapathi

Kothu Chapathi is a popular South Indian tiffin made by tearing or chopping chapathis and tossing them with a flavour-packed onion-tomato masala. This recipe includes a simple homemade salna (gravy) that brings everything together with a spicy and mildly sweet blend of coconut, fennel, kalpasi, and other whole spices.

It's perfect for days when you want something quick, spicy, and different from regular roti and curry. The egg makes it more filling and gives a nice scrambled texture when mixed in. The masala seeps into the chapathi pieces making every bite soft, juicy, and tasty. It's spicy, slightly smoky, and bursting with flavors from freshly ground coconut masala.

You can also make a vegetarian version by skipping the egg and adding more veggies like carrots, cabbage or even paneer. The base gravy is quite versatile, so feel free to play around with it depending on what you have at home. This dish works perfectly for dinner or even a weekend brunch.

I usually make this when I have leftover chapathi from dinner. It's one of those recipes that feels like a special treat even though it's made from simple things. The smell of the masala cooking in the pan always reminds me of tiny roadside stalls and hotel-style meals from trips.

Kothu Chapathi Ingredients

• Chapati - This is the key ingredient of the dish, it soaks up the masala well and gives a soft, chewy texture. You can use fresh or leftover chapati, but leftover ones hold their shape better.
• Egg - Adds protein and makes the dish soft and scrambled. You can leave it out or use paneer instead.
• Onion & Tomato - These make the masala base. Onion gives a little sweetness, and tomato balances the taste. If you don't have fresh tomatoes, tomato puree is okay.
• Capsicum - Adds a light crunch and mild sweetness - any color is fine, or you can skip it if you don't have it.
• Ginger Garlic Paste - Helps build flavor and removes raw smell - fresh crushed ginger and garlic also work.
• Coconut, Poppy Seeds & Fennel Seeds - Ground to make the base masala rich and creamy - coconut gives thickness, poppy seeds help bind everything, and fennel adds a mild sweet flavor. You can replace poppy seeds with cashews or bread. Coconut can be skipped if needed, but the taste will be different.
• Whole Spices - Cinnamon, Star Anise, Clove, Cardamom are Used for tempering, they add warmth and give a nice hotel-style aroma. If you don't have all of them, just use a little extra garam masala.
• Kalpasi (Stone Flower) - Adds unique flavor, it's small but important for getting that real street-style flavor. Skip only if you don't have it.
• Pepper Powder & Garam Masala - Add heat and depth - pepper gives a sharp spice kick, and garam masala ties all the flavors together. Adjust pepper to suit your spice level.
• Curry Leaves & Coriander Leaves - Curry leaves are used while tempering to give a nice aroma - coriander is added at the end for freshness and color. Curry leaves are a must; coriander can be skipped if not available.
• Oil - Used for sautéing and tempering - any neutral oil like sunflower or groundnut oil will work.

Why This Recipe Works

• It uses leftover chapathi in a tasty and creative way.
• The base gravy is flavorful and gives hotel-style taste at home.
• It's quick to make, perfect for lunch or dinner.
• The egg adds protein and makes it more filling.
• You can easily customize it with vegetables or paneer.

How to make Kothu Chapathi Step by Step

1.Take your left over chapathis. Chop them into small pieces or just tear them into tiny pieces. Set aside. In a kadai add oil and sauté tomatoes till it turns mushy and raw smell leaves.

2.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.

3.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.

4.When oil starts to separate add kalpasi boil for 2 minutes and switch off and set aside. Now heat oil in a pan add the items listed under 'to temper' let it splutter.

5.Add onion along with ginger garlic paste and sauté till onions become transparent. Then add capsicum and sauté fora minute then crack open and add a egg.

6.Just mix once and add the chapathi pieces and cook well. Add pepper powder.

7.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 hot!

Expert Tips

• 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.

Serving and Storage

Serve Kothu Chapathi hot with onion raita or just as it is. It tastes best fresh off the pan while still warm.
If you have leftovers, store in a closed container in the fridge and use within a day. Reheat gently before serving.

FAQS

1.Can I make this without egg?

Yes, just skip the egg or replace it with vegetables or paneer cubes.

2.Can I use fresh chapathi?

Yes, but let it cool completely before chopping. Leftover ones work better.

3.What does kalpasi add to the dish? 

It gives a smoky, earthy flavor like hotel-style dishes. Try not to skip it.

4.Can I make this with parotta?

Yes, this works great with cooked parotta or even laccha paratha.

5.Is it very spicy?

Not too spicy. You can adjust pepper or chilli based on your preference.

If you have any more questions about this Kothu Chapathi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Kothu Chapathi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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The post Kothu Chapathi Recipe (Hotel Style) appeared first on Sharmis Passions.

This loaded Samosa Dip brings all the flavor of samosa chaat to a shareable party platter! Samosa-spiced potatoes, crispy chickpeas, tangy chutneys, creamy yogurt and crunchy veggies make every scoop a delicious mix of textures. No pastry or folding needed! Nut-free, gluten-free and soy-free, with 13g protein (52g total) and 10g fiber per serving!)

This samosa chaat platter is going to be the first thing that disappears at every dinner party. It has an incredible mix of flavors and textures! It looks festive, it’s easy, and perfect for the upcoming festive season. This samosa platter is also high in protein and fiber. with 13 grams protein(52g total without sides) and 10 grams fiber per serving. If you use multigrain or whole grain crackers or pita as a side, the numbers bump up by 3-5g.
It also has this word that is going to get you to run to the kitchen to make it right now, which is SAMOSAS!

What are Samosas?
Samosa are crispy, savory pastries stuffed with deliciously spiced potatoes. They’re a super popular Indian side and the star of this platter.

What is Chaat?

Chaat is a family of Indian street food snacks. Chaat dishes usually have tons of different textures and sauces and flavors built up. Chaat actually means to lick, basically, because the flavor and texture combination is so amazing that you really want to lick every last bit off of your plate.

For samosa chaat, ideally you use some pre-made samosas, break them apart, top them with yogurt, chutneys (like my cilantro-mint chutney or tamarind chutney), some other crispy bits, and fresh onion and tomato. But for an easier and healthier version, we’re just making the samosa potatoes and then layering it all up.

Traditionally, chaat comes with the crispy bits, such as the crispy crackers or the crispy samosas, right in it. And if you’re making it ahead, all of those crispy bits kind of get soggy. So to avoid that, we’re going to make this layered dip kind of situation and serve the crackers on the side, so that people can just scoop it directly from the platter. You get those same flavors and textures, but you never lose that crunch!

If you don’t want to make the whole platter, you can also just make these individual components and serve them all as a chaat spread, so that people can take whichever toppings they want and whichever chutneys and sauces they want. If they want just the chickpeas, they can use just the chickpeas with some sauces, or just the potatoes, or all of the above. Make all of these components, and then serve them however you like. They are absolutely delicious and amazing.

You can use store-bought tamarind chutney, but there is a recipe for a homemade tamarind chutney in the recipe notes, which comes from my first cookbook. If you don’t like tamarind or don’t have access to tamarind, you can also make the maple lime sauce that I’ll also put in the recipe notes. Or use Mango chutney (store bought or homemade)

You can serve this with crackers, crisp pita bread, papadum, cucumber, carrots, or tortilla chips as the crunchy element. Use what you have, and try this incredible samosa chaat platter!

Why You’ll Love This Samosa Platter

• flavors and textures of samosa chaat, simplified
• crunchy chickpeas, spiced potatoes, and flavorful chutneys
• make for now or make ahead!
• naturally gluten-free, soy-free, and nut-free

Continue reading: Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt

The post Samosa Dip with Spiced Potatoes, Crispy Chickpeas, Chutneys and Yogurt appeared first on Vegan Richa.

Korean Corn Cheese Recipe is also known cheesy corn which is a very popular Korean snack which is served in Korean bar along with drinks. Corn cheese is made with onions, sweet corn, salt, pepper, sugar, cheese and mayonnaise. Bake corn cheese taste amazing when served piping hot. Korean Corn Cheese Recipe I have been...

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The post Korean Corn Cheese Recipe appeared first on Yummy Tummy.

This Dhaba Style Chicken Curry stands for every road trip we’ve had with our families. Same bold flavours, hot, fragrant, and ready in under 45 minutes. Learn how to make it in a traditional pressure cooker, instant pot, and on the stovetop.

I think I’ve finally nailed it. This Dhaba Style Chicken Curry is SO good. Its legit, as close as it gets to eating it in a dhaba. Spicy, fragrant with spices, big, bold flavours and really juicy pieces of chicken.

Dhabas, for the uninitiated, are roadside restaurants that you’ll find along the highway. They’re road trip essentials and are scattered all over the country and really well-known for their bold, rustic flavors and ambience. Growing up, the highlight of any road trip was a stopover at a dhaba for steaming hot, spicy dhaba style chicken curry, dal fry or dal makhani and tandoori rotis fresh from the oven to mop it all up. These soul satisfying meals will always be etched on to my heart!

Unlike my other recipes, this one’s slightly time consuming because masala is ground and cooked till it’s color changes. This is characteristic of most Indian curries, and the slow cooking process or bhuno is what lends dishes a unique flavor.

Dhaba Chicken Curry Ingredients

Here are the main ingredients you’ll need for this recipe:

• Chicken: Bone in chicken cut into 2 inch pieces. Most Indian curries use the entire bird (thighs, breast, drumsticks)
• Ginger Garlic Paste: Fresh ginger and garlic in equal parts ground to a paste with a little water. Use store bought in a pinch but fresh adds more flavour
• Lime Juice: Acid helps tenderise the meat

• Mustard Oil: Key to getting that unique dhaba flavour. It’s more pungent and adds a smokiness
• Whole Spices: Cumin, cloves, cardamom, cinnamon and bayleaf. Skip if you don’t have but I recommend using them for that burst of flavour
• Ginger & Garlic: Ground with onions. You can substitute it with 1.5 tbsp store bought or homemade ginger garlic paste
• Onions: Form the main base of the gravy and add flavour, density and thickness
• Green Chillies: Add heat and flavour. Use serrano peppers if you don’t have Indian green chillies available
• Ground Spices: Red Chilli Powder, Turmeric Powder, Coriander Powder and Garam Masala. I highly recommend using homemade garam masala. Add it towards the middle or end of the cooking process to retain its aroma and flavour

• Tempering: We use ghee, ginger, and green chillies to add an additional layer of flavor to finish off the curry. Don’t skip this step!

Why is this Chicken Curry recipe so unique

We were asking this question ourselves while trying to replicate that dhaba like flavour – How is it that common dishes taste extra unique when they come from a dhaba?

Here’s what we found: Dhabas use more oil, ghee and butter to add richness and to cook the food faster, there’s a natural smoky flavour because all the cooking is done on a really high flame or using firewood. They liberally use freshly ground spices wherever possible and finally, they end the dish with a sizzling tadka/tempering!

We’ve taken all this information and compiled it into one beautiful chicken curry.

How to make Chicken Curry

Check out the simple steps that go into making this beautiful curry

Marinate

1. Marinate the chicken in ginger garlic paste, lime juice and salt. This adds flavour from within and the acid helps tenderise the meat

2. Add onions, ginger, garlic and green chillies to a chopper and pulse to get a coarse mix. 

Curry

1. Pound spices roughly with a mortar pestle to break them down and release their flavour

2. Saute them in hot oil to temper them

3. Brown the onion paste in oil that’s tempered with whole spices. This is a slow cooking process where the onion paste is sauteed on a low flame till it changes colour and becomes a deep golden brown. You’ll see a thin layer of oil floating on the top and the sides – thats when you know its cooked through and isn’t raw anymore

4. Cook tomatoes and spices for a few minutes till the tomatoes become pulpy soft

5. Roast the chicken along with garam masala in the onion tomato mixture, tossing it for a minute or two till the gravy coats all the pieces

6. Pressure Cook for 15 minutes. If using a traditional pressure cooker, start on high heat and after the first whistle, reduce the heat to low. Wait till you hear two more whistles and then turn off the flame. Let the pressure release naturally. To make instant pot chicken curry, pressure cook on high for 8 minutes

7. Temper julienned ginger and slit green chillies in butter and ghee.This adds an extra layer of flavour and gives it a nice hint of ginger

8. Serve chicken curry with tempering poured on top. Sprinkle some chopped coriander for freshness and flavour

Richa’s Top Tips

• Always marinate the chicken. The longer the better. This literally changes the game by adding flavour, seasoning, and tenderising.
• Brown the onion paste. Don’t rush this process. Browning onions slowly gets rid of any raw smell and flavour. You’ll know its done when you see a little oil separating on the sides and the colour changes to a deep golden. This, in addition with the herbs, spices and tomatoes create the perfect balance. 
• Don’t skimp on oil. There is a fair amount of fat in this recipe in the form of oil, butter and ghee. I would not recommend skimping on oil as it will compromise the flavor.
• Always use quality garam masala. I always recommend homemade garam masala. But even if using store bought, make sure its not more than a year old. Add it just before cooking the chicken so that it retains its freshness and aroma
• Do not forget the tempering. It gives it that extra kick along with the richness from the ghee. 

Storage Tips

• If you have leftovers, let the chicken curry cool completely before transferring it to an airtight container. It will keep well in the refrigerator for 3–4 days.
• If you’d like to store it for longer, you can freeze Dhaba Chicken Curry for up to 2–3 months. For convenience, portion it into freezer-safe containers so you can thaw only as much as you need.
• When you’re ready to reheat, thaw the frozen curry in the refrigerator overnight and then warm it gently on the stovetop. The gravy tends to thicken as it sits, so add a splash of water while reheating if needed. Make sure the chicken is heated through before serving.
• And the best part? The flavours have more time to come together as the curry sits, so leftovers can taste even better the next day. This also makes it a great make-ahead chicken curry for busy weeknights.

Serving Ideas

Wondering what to serve with Dhaba Chicken Curry? You really can’t go wrong with something that helps soak up all that delicious, spicy gravy!

• For an easy weeknight meal, serve this Indian chicken curry with jeera rice, steamed basmati rice or soft rotis.
• If you’re craving a proper dhaba-style spread, go for tandoori roti or naan with a bowl of cool raita, sliced onions and lemon wedges on the side.
• For a bigger Indian meal, add dal fry or dal makhani and a simple vegetable sabzi. And don’t forget extra rotis or rice because you’ll want every last bit of that gravy!

I hope you guys enjoy this recipe as much as I do, it’s truly one of my favorites! And like all curries, this tastes even better the next day, so no need to worry about leftovers! If you love dhaba style food, check out my other favourite like Dhaba Dal Fry, Dhaba Dal Tadka, Matar Paneer, Karahi Chicken, Dal Makhani.

When you make this recipe, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing your recreations!

Watch Dhaba Chicken Curry Recipe Video

This article was researched and written by Urvi Dalal.

The post Dhaba Style Chicken Curry appeared first on My Food Story.

Chana Sundal Recipe – Easy South Indian Chickpea Salad for Navratri

Amma would make 9 varieties of sundal every year for Navratri, ever since I can remember - one for each of the nine days, the recipe almost always the same, just the type of bean or legume changing with each day. This chana (chickpea) sundal recipe is the version I know by heart now, and […]

READ:Chana Sundal Recipe – Easy South Indian Chickpea Salad for Navratri

Vegetable kothu parotta also known as veg kothu parotta is a tasty and popular South Indian street food recipe made with shredded parotta, spices and vegetables. This dish is prepared at roadside thattu kadai stalls where it is cooked on a hot iron tawa and mixed quickly. Kothu parotta is one of my favorite recipes...

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The post Veg Kothu Parotta Recipe appeared first on Yummy Tummy.

This Amritsari paneer bhurji is the creamiest bhurji I’ve ever made, and there’s not a drop of cream in it. The secret is roasted besan and curd, and once you try it, regular bhurji just won’t feel the same.

This Amritsari paneer bhurji is the kind of bhurji you get at old dhabas in Punjab where the paneer is soft, the masala is rich, and you end up ordering another plate before you’ve finished the first. That’s exactly how it tastes when you make it at home, and it takes about 40 minutes with ingredients you already have in your kitchen.

If you’ve been making our paneer bhurji at home, you know how good a simple bhurji can be. But this Amritsari version is a richer, more flavourful bhurji that feels like proper Punjabi food. If you have the time, making it with homemade paneer is really worth it because the fresh paneer stays so soft and absorbs every bit of that masala.

Ingredients for Amritsari Paneer Bhurji

Paneer: Grated for an even, creamy texture. Homemade paneer works best as it’s softer and absorbs the masala better, but store-bought is fine too.

Curd Masala Mix: Whisked curds mixed with turmeric, red chilli, coriander, garam masala, pav bhaji masala, amchur powder, and salt. This spiced curd base is what gives the bhurji its unique flavour.

Besan Mix: Besan or chickpea flour roasted in oil with kasuri methi and kashmiri chilli powder. This, mixed with spiced curd, is the secret behind the creaminess.

Aromatics: Green chillies, ginger, and garlic cooked in mustard oil and butter.

Onions & Tomatoes: Finely chopped to form the base of the bhurji.

Milk: For extra creaminess. Don’t skip this.

Mustard Oil & Butter: I’ve used mustard oil for its authentic Amritsari flavour, but any cooking oil works.

Coriander Leaves: Freshly chopped, for garnish.

Frequently Asked Questions

Richa’s Top Tips

• Roast the besan properly until the raw smell completely goes. This takes about 3-4 minutes on low heat. If the besan isn’t roasted enough, the bhurji will have a raw, floury taste that ruins the whole dish.
• Take the pan off the heat before adding the curd-besan mix. Adding it on heat can cause the curd to split and make the masala grainy. Off the heat, it blends in smoothly and cooks evenly when you put it back on.
• Use mustard oil if you can. It adds a sharpness and authenticity that regular cooking oil doesn’t have. If you don’t like the strong flavour of mustard oil, you can use half mustard oil and half regular oil.
• Don’t skip the milk. It’s what gives the bhurji its creamy, luscious texture. Without it, the bhurji will be drier, and the masala won’t coat the paneer as well.
• Use fresh, soft paneer and don’t overcook it. Paneer only needs 5-7 minutes in the masala to absorb the flavours. Any longer and it starts turning rubbery and chewy, especially if you’re using store-bought.
• Skip pav bhaji masala if you don’t have it. Pav bhaji masala adds depth and a lovely street-style flavor to the paneer bhurji. But feel free to skip it, or replace it with Kitchen King masala or curry masala if you want.

Storage Tips

• In the fridge: Store in an airtight container for up to 2 days. The flavours develop nicely overnight. Add a splash of milk when reheating to bring back the creamy texture.
• Freezing: Not recommended. Paneer changes texture when frozen and becomes rubbery, and the curd-besan masala can split once thawed.
• Reheating tip: Warm gently on the stove on low heat with a little milk. Stir frequently so the masala doesn’t stick to the bottom. It comes back to life really well on the stove. Avoid the microwave if you can as the paneer tends to harden.

Serving Ideas

This Amritsari paneer bhurji works for breakfast, lunch, dinner, and everything in between. Here are a few ways we enjoy it:

• With Ladi Pav: Buttered pav with hot paneer bhurji is a match made in heaven. Toast the pav with a little butter on the tawa and you’re sorted.
• With Lachha Paratha: The flaky layers with this creamy, rich bhurji is one of the best combinations you can put on a plate.
• With No Yeast Naan: Tear, scoop, eat. Simple and satisfying.
• In a sandwich: Spread the bhurji between two buttered slices and toast on the tawa. Makes for a really filling breakfast or snack.
• With Jeera Rice and Dal Tadka: If you want to turn it into a proper thali-style meal, jeera rice with dal and this bhurji on the side is comfort food at its best.

Customisation Ideas

• Make it with tofu: Crumble firm tofu and use it in place of paneer for a vegan version. Squeeze out the excess water first so it absorbs the masala properly. The besan-curd base gives it plenty of flavour.
• Add veggies: Finely chopped capsicum, peas, or corn mixed in with the paneer adds colour and crunch without changing the flavour much.
• Make it with eggs: Skip the paneer and scramble eggs directly into the besan-curd masala for an Amritsari style egg bhurji. The roasted besan trick works just as well with eggs.
• Add cheese: A handful of grated mozzarella or cheddar stirred in right at the end makes it even more indulgent. It melts into the bhurji and adds a lovely stretch.
• Make it drier for rolls or sandwiches: Cook the bhurji a few minutes longer until most of the moisture evaporates. The drier version holds together better inside a paratha roll or a toasted sandwich.

If you take one thing away from this recipe, let it be the roasted besan and curd technique. It works in this bhurji, but honestly you can use it in so many other dishes to add creaminess without cream. Try this Amritsari paneer bhurji recipe first, though, and I promise you’ll see what I mean. When you make it, find me on Instagram @my_foodstory and let me know what you think.

Watch Amritsari Paneer Bhurji Recipe Video

This article was researched and written by Harita Odedra.

The post Amritsari Paneer Bhurji appeared first on My Food Story.