Vegetable Kothu Chapathi

Kothu parotta is one my favorite street food dishes. These days with hubby and I trying to cut down the calories, I usually make these with whole wheat tortillas or chapathis.  These pack nicely as well for lunchbox.   A filling dish, which is on the lower calorie and carb side. This dish is spicy enough and can be just served with curd.

Please check out my other favorite dishes with leftover chapathis : Chapathi Upma and Chili Chapathi and Egg Kothu Chapathi.

Ingredients:
1. Leftover chapathis, 5.
2. Diced onion, 1 cup.
3. Diced tomatoes, 1 cup.
4. Diced mixed vegetables, 2 cups.
5. Green chilies, 3, slit into 2.
6. Ginger-garlic paste, 1 teaspoon.
7. Turmeric powder, 1/4 teaspoon.
8. Chili powder, 1/2 teaspoon.
9. Salt, as per taste.
10. Fennel seeds, 1/4 teaspoon.
11. Garam masala or any other masala powders, 1/2 teaspoon.

Preparation:
Break the chapathis into small bite-size pieces and keep aside. Heat a pan with a tablespoon of oil.  Once the oil is hot, add the fennel seeds and fry for a few seconds.  Add the diced onions and saute until translucent. Now add the diced tomatoes, green chilies, and ginger-garlic paste and keep sauteeing until everything is blended. Add the diced vegetables along with turmeric powder, chili powder, garam masala and salt and mix well. Cook closed under low flame for 5 minutes until the vegetables are cooked. Add the chapathi pieces now and mix well. Let it sit under low flame for 5 more minutes until the chapathi pieces are soft. Serve with yogurt.