Last Updated on June 2, 2017
Capsicum Cheese Paratha
Cooking Time : 15 mins
Leftover Chapati or Roti - 2 torn into small pieces
Oil - 1 tblspn
Mustard Seeds - ½ tsp
Garlic - 4 cloves chopped
Curry leaves - 1 sprig
Tomato - 1 large chopped finely
Green Chilli - 2 chopped finely
Coriander Powder - 2 tsp
Turmeric Powder - ½ tsp
Salt to taste
Water - 1 cup
Coriander Leaves a handful chopped finely
Heat oil in a pan, add in mustard seeds and curry leaves and let them crackle.
Add in garlic and green chillies and saute for a min.
Add in tomatoes and cook that down for 5 mins or so. Now add in spice powders and salt and mix well.
Cook this for 2 to 3 mins.
Now add in water and bring it to a boil. Now add in the torn chapati and cook till it thickens.
Once it thickens add in coriander leaves and mix well.
|Take all your ingredients|
|take your chapati|
|tear it into pieces|
|heat oil in a pan, add mustard seeds|
|add curry leaves|
|add green chilli and garlic|
|cook that for few mins|
|now it has thickened up|
|Add in spice powders|
|season with salt|
|mix well and bring it to a boil|
|add chapati pieces|
|mix well and simmer for few mins|
|now it has thickened|