Kothu Chapathi is nothing but a simpler & healthier version of kothu parotta using chapathi and leftover veg or non-veg gravy. Kurma/Salna/non-veg curries/chana masala are good victims to be used in making kothu chapathi. When I have less chapathis to suit my family hunger, I do opt for this kothu chapathi recipe as it yields more quantity using less chapathis. This recipe is a crowd pleaser for sure as many of my instagram followers have already tried, tasted & poured in their appreciations for this recipe. You can skip eggs and make it eggless, but eggs add so much of flavor & taste to this recipe. You shall replace egg with grated paneer.
Kothu Chapathi Recipe:
- Chapathi - 6 to 8
- Veg kurma or non-veg gravy - 1 cup
- Eggs - 4 to 6
- Oil - 1 tbsp
- Fennel/Sombu - ¼ tsp
- Curry leaves - Few
- Green chilli - 1 to 3
- Onion - 1 big
- Tomato - 1
- Turmeric powder - ⅛ tsp
- Chilli powder - 1 tsp
- Pepper powder - ¼ tsp
- Garam Masala powder - ¼ tsp
- Coriander leaves - handful
- Mint leaves - handful
How to make Kothu Chapathi ?
- Tear 6 to 8 chapathis roughly into bite sized pieces and keep ready.
- In a pan add 1 tbsp groundnut oil.
- Once oil is hot add 1/4 tsp fennel seeds/sombu.
- Once fennel seeds start to change color(do not darken it), add few curry leaves and slit green chillies.
- Give a quick stir and add 1 chopped big onion with a sprinkle of salt.
- Once onions turn light brown, add 1 chopped tomato along with a big pinch of turmeric powder.
- Once tomato turns mushy, add a tsp of plain chilli powder and 1/4 tsp each of pepper powder and garam masala powder.
- Give a quick stir in low flame and add finely chopped mint & coriander leaves.
- After a minute, add 3 eggs and Sauté for 1 min.
- Then add torn chapathis along with 3 more eggs over chapathis.
- Sauté well until eggs are scrambled & cooked..
- Then add a cup of veg, non-veg or plain kurma..
- Keep sautéing until it appears dry but it should actually be lil moist..
- You shall use dosa spatula and any flat and stainless steel spatula, each on one hand and continuously hit(kothu) both spatulas alternatively on the chapathi to get perfect kothu chapathi.
- Immediately transfer to another container or hot pack to avoid hardening of chapathis.
- Serve hot with veg or non-veg salna/gravy or just onion raitha 😋 Scroll down for tips..
- I made chana masala for poori breakfast and used the remaining chana masala to make this Chana kothu chapathi(picture below) for dinner. It tasted so delicious. Click here for Chana Masala Recipe.
Tips for making Kothu Chapathi:
- If you want, you can add 1/2 tsp to 1 tsp ginger garlic paste after onions are fried. This is optional and you can skip it, if you have already added gg paste in your gravy.
- You shall use 1 to 2 cups of gravy for more flavor and more mositure.
- Mint and coriander leaves elevate the taste of this recipe and so do not skip them.
- Do not skip any ingredient. Even curry leaves and green chillies add flavors.
- If you haven’t added kalpasi/stone flower in your gravy, do add a crushed pinch of it, before adding onions, while making kothu chapathi. This will be so flavorful.
- Increase or decrease chillies and chilli powder as per your spice level.
- Use more eggs(1 egg for 2 to 3 chapathis) for more flavorful egg kothu chapathi.
- Vegetarians can use grated paneer in place of eggs.
- For gravy, you shall use any salna or veg kurma(link) or chicken gravy(link), mutton gravy(link) or chana masala(link).
- If you don’t have leftover gravies, then scroll down to read how to make kothu chapthi by making an instant base gravy?
How to make instant Kothu Chapathi without leftover gravies ?
If you don’t have leftover gravies, but you still crave for kothu chapathi, you shall instantly make a base gravy and use it to make kothu chapathi.
👉Kothu Chapathi using Instant base gravy recipe:
- In a mixie jar, add 1 chopped tomato, 2 tbsp grated coconut, 1/4 tsp fennel seeds, 1 pinch stone flower(kalpaasi), 1 small cinnamon/pattai, 1 clove/krambu, 2 peeled garlic cloves, 1 small piece ginger(without skin), 10 peppercorns/milagu, salt, 1/4 tsp turmeric, 1/2 tsp coriander powder, 1/2 tsp chilli powder and grind to a paste using very lil water.
- Heat 1 tsp oil in a pan. Once hot, add 1 chopped onion.
- Once onion starts to change color, add ground paste and fry till raw smell leaves.
- Once this paste thickens, add finely chopped 10 mint leaves.
- Once leaves are wilted, add 2 eggs.
- Quick stir the eggs and when it is still wet, add 4 torn chapathis and mix briskly.
- Once the eggs are cooked, add finely chopped coriander leaves.
- Quick stir and switch off .. Yumm 👌