Egg Chapathi is made by crumbling chapathi & sauteeing it with egg, spices and basic veggies. Egg Chapathi is a good choice and tastes so good even with pantry ingredients. This is a quick to make breakfast perfect for weekend mornings.

It is perfect for weekend dinner or breakfast. Leftover chapathi can also be used for after school snack. Family like it because it is filling and ready in just few minutes. It is similar to kothu parotta but lighter and quicker to make. Kids also enjoy it as it is soft and easy to eat.

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About Egg Chapathi

Egg chapathi is made with chapathi, eggs, onion and tomato. It is a South Indian style dish, often made at home. Everything cooks in one kadai and you can make it on busy days as they need very few things. It is a very simple tempering with egg still it tastes yum.

This Mutta Chapathi has many special memories attached with it. During my school days in my friends house there was a custom of having ragi koozh early morning and then this mutta chapathi for breakfast every sunday.

When I used to stay there on a saturday night, I have tasted this mutta chapathi for sunday breakfast. I used to be almost full after having ragi koozh itself but still used to wait for this as I loved it so much.

Hers was quite a big family with 3 sisters and I always remember the good times spent with them. Whenever I want to treat myself even with the laziness I have, I would make chapathi from the scratch just to make this and eat..love this simple dish so much.

You can add carrot or capsicum for extra veggies. Boiled egg pieces also work for different look. Pepper can be increased for more spice. You can just serve it with raita, tomato sauce or plain curd on the side. A squeeze of lemon on top also taste good.

I usually make this on Sunday evening or for school snack. My family enjoys it because it is filling and spicy. I like to use leftover chapathi from the night before. 

Similar Recipes

• Ragi Chapathi Recipe (Nachni Roti)
• Chapati Noodles | Roti Noodles
• Muttai Mittai Recipe
• Scrambled Eggs Recipe
• Masala Chapati Recipe

Egg Chapathi Ingredients

• Chapathi - I have used leftover chapathi as the base. You can use fresh chapathi also.
• Eggs - Eggs are added for protein and soft scramble, they coat every piece and gives good taste.
• Onion - Onion is added for mild sweetness. It cooks down soft and makes the masala base.
• Tomato - Tomato is used for mild tang and moisture. Ripe ones gives better colour and consistency.
• Fennel seeds powder - Fennel seeds powder is added for light sweet aroma. It gives homely taste.
• Pepper powder - This is added for gentle heat. Increase little if you like more spice.
• Salt - Salt is added to taste. Go slow as chapathi already has some salt.
• Oil - Oil is used for tempering. Ghee also work for more flavour.
• Mustard seeds - Mustard seeds are added for crackle and flavour. They start the tempering.
• Curry leaves - Curry leaves are used for fresh aroma. Dry ones can be skipped.
• Green chilli - Green chilli is added for spice. Slit it so that heat is spread evenly.

How to make Egg Chapathi Step by Step

1.Take the chapathis, tear it roughly and set aside.

2.Heat oil in a kadai - add mustard seeds let it splutter then add curry leaves and green chillies quickly saute. Add onion and saute until it turns transparent. Then add tomatoes.

3.Saute for few minutes then using a masher mash it up, then keep sauteing until it turns mushy.

4.Add fennel seeds powder give a quick saute. Then add eggs and pepper powder. Scramble well.

5.Once it gets scrambled well add the torn chapathi pieces. Toss well until coated.

Serve hot!

Expert Tips

• Chapathi - I prefer chapathi that is little dry or 1 day old. Tear into small even pieces for better coating.
• Tomato - Mash tomato well and cook until it turns mushy. This removes rawness and gives good masala base. Use ripe tomato for better colour. Don't skip this step.
• Tempering - I let mustard seeds splutter fully before adding curry leaves. Keep flame medium so that it does not burn. 
• Scrambling - I scramble egg until it is almost cooked and little moist. Overcooked egg turns rubbery and dry. Keep stirring on low flame.
• Tossing - Add chapathi pieces and toss gently on low flame. Rough mixing will break them into crumbs. Switch off once everything is coated.
• Salt - Taste the masala before adding chapathi. Chapathi already has some salt, so add less than you think. You can always adjust later.

Serving and Storage

Serve this hot with raita, curd or tomato ketchup on the side. A cup of tea also goes well with it. It tastes best fresh from the kadai, so I serve right after cooking. Store leftover in airtight container in the fridge for 1 day. Reheat on a pan with few splashes of water on low flame. This keeps the pieces soft and not dry. Avoid microwave for long time as egg turn rubbery. Add little fresh coriander on top before serving. Don't keep it outside for more than 2 hours.

FAQS

1. Can I use fresh chapathi?

Yes you can use fresh chapathi but just let it cool down for minimum 30 minutes then use it.

2. Can I skip the egg?

Yes you can skip egg. Add paneer or extra veggies instead.

3. How to make it less spicy?

Reduce green chilli and pepper powder. It will taste mild.

4. Can I use butter instead of oil?

Yes butter work fine. It give richer flavour.

5. How long can I store it?

Store it in fridge for 1 day. Better to eat fresh.

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

Tried this Egg 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 Egg Chapathi Recipe (Mutta Chapathi) appeared first on Sharmis Passions.

Chapati Ladoo is a tasty sweet made using leftover chapati, jaggery and ghee. This ladoo is a surprise treat for kids for snack box to school and evening snacks that they will ask for more. The ladoos come out soft and sticky inside with nice texture. They are easy to make and comes together in just 15 minutes without any cooking involved.

The leftover chapati is ground coarsely with jaggery and then mixed with ghee and nuts. You just need to shape the mixture into small balls and they are ready to eat. The cardamom powder bring warmth and flavour to these simple ladoos.

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About Chapati Ladoo

Chapati or Roti is a flatbread made using wheat flour, salt and water dough. the dough is first prepared then rolled into balls, spread into thin circles and toasted to make chapati or roti. Ladoos made using leftover chapati is Chapati Ladoo. It is also called as Policha Ladoo in Maharashtra.

Chapati Ladoo is made by grinding leftover chapati with jaggery and then mixing with ghee and nuts. The texture comes out soft and sticky when you mix everything well. Ghee binds all ingredients together so that. the ladoos hold their shape nicely.

I am sure there will at least few leftover chapati after serving all so this is an idea to use that up. This ladoo comes handy for those sudden sweet cravings too. This is one sweet that can be made under 15 minutes if you have leftover chapati in hand.

See a day old chapati transform into these delicious ladoos with nuts and flavored with cardamom. This is a nutritious and healthy sweet that can be served and relished.

Making chapati ladoo is simple because there is no cooking step involved. You grind leftover chapati, mix with jaggery and ghee, shape them and they ready. The mixture coarse and not fine so you get nice texture when you bite into it.

This is perfect for your sudden midnight cravings for sweet, in a way healthy too. What more do you need just leftover chapati and you are going to enjoy these ladoos for sure. Do not underestimate these by the tagline leftover, trust me and try it!

Similar Recipes

• Rava Ladoo
• Maa Ladoo
• Moong Dal Ladoo
• Boondi Ladoo
• Besan Ladoo

Chapathi Ladoo Video

Chapati Ladoo Ingredients

• Chapati - Use leftover chapati or roti. It is ok if the chapati is hard, you can still use it for this ladoo.
• Ghee - Use fresh ghee for best taste.
• Sweetener - I have used jaggery powder but you can use either brown sugar or regular white sugar too.
• Nuts - You can add a mix of nuts including almonds, pistachios, cashews too.
• Flavoring - Cardamom powder is the nest flavoring that can be used for this ladoo.

How to make Chapati Ladoo Step by Step

1.Take leftover around 6 rotis / chapatis.

2.Tear it roughly.

3.Transfer to a dry mixer jar.

4.Add 3 tablespoon jaggery to it.

5.Grind to a coarse mixture.

6.Transfer to a mixing bowl. Add 1 and ½ tablespoon almonds along with 2 tablespoon ghee and a pinch of cardamom powder.

7.Mix it well.

8.Take the mixture press, hold tight and shape them as ladoos.

9.Chapati ladoo is ready. Repeat to finish.

10.Chapati ladoo is ready to serve. Store in a clean dry container.

Expert Tips

• Tear chapati roughly - I tore leftover chapati into rough pieces before grinding. This helps it grind better with jaggery.
• Grinding  - I ground the mixture coarse and not to a fine powder. This gives nice texture.
• Mixing - I mixed jaggery, ghee and cardamom evenly into the ground chapati. This ensures each ladoo taste the same.
• Press firmly - I pressed mixture tight in my palm and hold for few seconds. This helps ladoos stay intact without falling apart.
• Use dry leftover chapati - I used leftover chapati because it is dry. Fresh chapati has moisture and makes mixture sticky and difficult to shape.
• Don't add extra ghee - I added just enough ghee to bind mixture. Extra ghee makes it too oily and ladoos does not hold shape.

Serving & Storage

You can serve the ladoo as a tea time snack along with coffee or tea. You can also pack it for kids snack box. Keeps well in room temperature for 2 days and you can extend the shelf life for 2 more days when kept in fridge.

FAQS

1. Can I use fresh chapati?

Fresh chapati has too much moisture and makes mixture sticky. Leftover dry chapati works much better for shaping.

2. Can I use regular sugar instead of jaggery?

Yes you can use regular sugar but reduce the amount. White sugar is sweeter so use less quantity.

3. What if I don't have almonds?

You can use cashews, walnuts or other nuts. You can also powder the nuts fine if your kid does not like coarse bits.

4. How long do ladoos stay fresh?

They stay good for 2 days at room temperature. After that they start to harden so make small batches.

5. Can I freeze them?

Freezing change the texture and taste. Better to make fresh and eat within two days at room temperature.

If you have any more questions about this Chapati Ladoo Recipedo mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chapati Ladoo 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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