“Honey, your breakfast is ready for clicking. Will serve it to you soon.” is a dialogue you will hear only at a food blogger’s place. Mothers usually go,”Please don’t touch the food before washing your hands.” And I go,”Please don’t touch the food before clicking is over.”
Well, the family gets used to these quirks over a period of time. Though I gotta say I dish it out to my man than to my kid. For sometime now, I have been planning so that the photo shoots are done before 3 pm. So for most part, it doesn’t interfere our lives much. But every now and then you will hear the “All it needs is a little camera love” statement.
Like this morning!
Yesterday’s leftover chapatis were given a wonderful makeover with some coriander chutney to spice it up. I made a batch without chilies for my son’s lunch box. Then I added the power packed green chilis and gave another round in the blender for the two of us. The chutney tends to be watery, so a little standing time is good for the water to separate. But I just scooped the chutney from the thicker side and it was fine.
The recipe is from Vaishali’s space. She has stepwise pictures to make this even more simpler than it sounds. This post goes to Blogging Marathon #64 under the theme wheat based recipes.
Recipe source: Ribbon’s to Pasta’s
Ingredients:
For grinding
- 1 bunch coriander leaves, cleaned
- 1 tomato, diced
- 1″ piece ginger, peeled and diced
- 1 clove of garlic, peeled
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 2 green chilies or per taste
- salt
To serve:
- 4 leftover chapatis/ tortillas
- ghee/butter/oil for the pan
Method:
Pulse everything from coriander to chilies together without adding any water.
Take a chapati. Apply a thin and even layer of the ground chutney into it. Fold it into half. It will be a semi circle now. Apply some more chutney onto it. Fold again in half to get quarter of a circle shape.
Heat this in a tawa with a little oil or ghee until its golden brown. Flip and cook both sides.
Serve with ketchup or curd. Yum!! Apply chutney just before putting the samosa in the pan as the wet chutney might tear the folds if it sits for a long time.
An excellent way to reuse the leftover rotis.
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Lovely way to give the boring chapathi a makeover. Love the recipe.
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This looks like an easy way of using left over chapathi and they look awesome..
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These samosas were a specialty of my MIL, you got me nostalgic Rajani..thanks for trying and they look just perfectly made. Fantastic.
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Delicious way to use up leftover chapathis. My husband is a big fan of mint chutney — will try this for him.
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Such a lovely recipe,nice way to use the leftover rotis..
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What a lovely way to use up leftover rotis..and your pictures surely make it look so yum!
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Interesting and spicy preparation of leftover chapati.
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I can DEFINITELY relate to that; by now my family knows that even when I finish cooking the food, they have to wait until I’m done taking pictures before getting called to eat. Luckily, they support me and my little blog endeavors and don’t grumble too much lol
These samosas look like such a light and delicious snack or meal. Thank you for sharing ;-)
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Even i have bookmarked this samosa, now you are tempting me again.
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