Wednesday, May 21, 2008

Karramani kadalai chapathi

Leftover ingredients and blogging are making me very creative. Couple of days back, I wrote about 'protein' at our home. Well, I had some left over black eyed peas and channa. My first thought was to just add it to some curry and be done with it. Then I remembered the Roti Mela hosted by Srivalli at Cooking 4 All seasons . So, I made a paste of the left over black eyed peas and channa and made a chapathi out of it. It turned out really good. And I'm sure its healthy too with all that added protein. Here is how I made it,

Karramani Kadalai Chapath


Durum Atta - 1 cup
Boiled black eyed peas/ Karramani - 1/2 cup
Boiled channa/Garbanzo/Kadalai - 1/2 cup
Salt - 1/4 to 1/2 tsp
Oil/Ghee - 2 tsp
water - as needed


  1. Mix salt and atta together in a bowl

  2. Add oil and mix well

  3. Grind black eyed peas and channa together to make a paste

  4. Add the paste to the atta mixture and mix well

  5. Add water if needed to make soft and pliable chapathi dough

  6. Coat it with oil, wrap it with plastic wrap and let it rest for 30 mins

  7. Take a lemon sized ball of dough and roll out the dough into a thick chapathi

  8. Heat tawa. You can apply oil or ghee if you want to

  9. Place the chapathi on the hot tawa.

  10. Turn it over once you start seeing the bubbles form.

  11. Take it out once its cooked on both sides.

The chapathi came out soft. Its much more filling than the ordinary chapathi. I served it with Veg Kurma I adapted from Gobi Broccoli Kurma at Foodies Hope . I'll post that soon.

I'm submitting this for Srivalli's

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