Spicy Chapati Cooked in Buttermilk


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A traditional tempering and fresh buttermilk transform leftover chapatis into a healthy and tasty snack – that you can have for breakfast or any time you are hungry! You can boost the nutrition quotient of the calcium and protein loaded Spicy Chapati Cooked in Buttermilk by adding a cup of vitamin-rich veggies at step 3.

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Makes 2 servings
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4 leftover whole wheat chapatis , torn into pieces
2 cups low-fat buttermilk , refer handy tip
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
7 to 8 curry leaves (kadi patta)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp grated jaggery (gur)
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

  1. Heat the oil in a deep non-stick pan and add the mustard seeds and urad dal.
  2. When the seeds crackle, add the curry leaves and the chapati pieces and sauté on a slow flame for ½ minute.
  3. Add the buttermilk, turmeric powder, chilli powder, jaggery and salt, mix well and bring to boil on a slow flame, while stirring occasionally.
  4. Serve hot garnished with the coriander.

Handy tip:

  1. To make 2 cups of low-fat buttermilk, whisk together ¾ cup fresh low-fat curds,with 1¼ cups of water.
  2. Bring the buttermilk mixture to boil on a slow flame is necessary to avoid it from curdling.
Nutrient values per serving
175 calories 5.8 gm 30.6 gm 3.2 gm 63.4 mg
RECIPE SOURCE : Healthy BreakfastBuy this cookbook
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