This could be one of the best on-the-spot decided dish. I was craving to eat bhel, pani puri or anything from the world of chaat. I wanted to make use of the left over chappatis as well. Was bored to eat the usual Phodnichi poli. So I thought why not do something different with these chappatis. I knew I had little amount of sev stocked up. So within some time I got things ready. Choped the veggies, made the mint chutney. Got the date and tamarind chutney at room temperature (read tips) and whoosshhh..this dish was ready on the table.
Here it is …
Left over chappatis – 2
Whisked plain curds – 2 cups
Onion (finely chopped) – ¼ cup
Tomato (finely chopped) – ¼ cup
Boiled potato (peeled and cut into pieces) – ¼ cup
Tamarind / Imli – ¼ cup
Dates / Khajur – ¼ cup
Mint leaves/ Pudina – 3 tablespoons
Coriander springs – 3 tablespoons
Green chili – 2
Salt – to taste
Thin Sev – ½ cup
Coriander leaves (chopped) – to garnish
Oil – to deep fry
- Cut the left over chappatis in 2 inch sized squares.
- Heat oil in a kadhai and deep fry the cut chappatis. Transfer it on a paper napkin to drain the excess oil.
- Date and tamarind chutney - Deseed the dates and tamarind. Cook both together in a pressure cooker and once cooled grind it to make a fine paste.
- Mint coriander chutney - Grind the mint leaves, coriander leaves, salt and green chilies with some water to make a fine paste.
- In a wide plate place the fried chappati squares and over it add the chopped tomatoes, boiled potatoes, onion, and whisked curds.
- Add the date and tamarind chutney and the mint coriander chutney according to taste over it.
- Sprinkle thin sev and garnish with chopped coriander leaves.
You could also roast the chapatis on a tava or in oven to make it crispy and to avoid the oil intake due to deep frying.
The date and tamarind chutney could be stored in deep freezer for months.
Change the curds, chutney quantity according to taste.