Finally I am back with a post after a long break. Life has been real busy with the kids that it had been months before I could post anything new in months. We are in the midst of potty training the twinsies and having fun with it :) so, here is my new post after a long time.
Coming on to the recipe, this is a good low-carb alternative to the regular chili parottas without compromising on the taste. A regular parotta has roughly around 40-60 grams of parotta, which is little bit on the higher side of carbohydrate choices and also not a healthy choice for diabetics since it is made with all-purpose flour or maida. Just switching over the parottas with any kind of whole wheat or whole grain breads like chapthis or even whole wheat tortillas or pita breads makes a big difference on the sugar levels and in controlling the blood sugar spikes. I have also tried this dish with low-carb tortillas (it is around 10 grams of carbohydrate per tortilla and if you are making this dish with 2 tortillas for a person, the total carbs comes around less than 30 grams for the whole serving).
1. Chapathis, 4, torn into small bite-size pieces.
2. Onion, medium size, 2, sliced into long strips.
3. Tomato 1, diced into small pieces.
4. Green chilies, 2, sliced into halves.
5. Green bell pepper (capsicum), 1, cut into long thin strips.
6. Curry leaves, a handful.
7. Ginger-garlic paste, 1 teaspoon.
8. Turmeric powder, 1/4 teaspoon.
9. Fennel seeds, 1/2 teaspoon.
10. Chili powder, 1/4 teaspoon (adjusted according to taste, this dish is a little bit spicy, the green chilies can be omitted if preferred).
11. Tomato ketchup, 2 tablespoons.
12. Salt as per taste.
Heat a pan with a tablespoon of oil. When the oil is hot, add the fennel seeds and fry for a few seconds. Add the sliced onions and sauté for a few minutes until the onions are tender. Then add the curry leaves, diced tomatoes, and ginger- garlic paste and keep sautéing until everything is well blended. Add the turmeric powder, chili powder, and salt and fry for a few more minutes under low flame. Another tablespoon of oil can be added at this stage along with the tomato ketchup and mix everything well. Add the sliced bell peppers and sauté for a minute (the peppers should not get fully cooked and should be crisp). Now add the torn chapathi pieces, mix everything well, and keep stirring under low flame for 5 more minutes until the chapathi pieces are tender. Serve hot with curd or raita.
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