Chappathi wraps (Cocktail filling)

I always make some chappathi wraps with new fillings every now and then. Specially when I cook some tandoori chicken, minced meat balls, pan fried chicken, stir fried chicken etc. I try and use the leftover food as a filling in chappathi wraps (But, I love to make the fillings newly and freshly and try to do it that way always). This time I used Cocktail seafood, scrambled eggs, chicken and other veggies to make this completely cocktail filling. Here goes the recipe...

Ingredients:
Chappathi - 2 nos

For the filling:
Cocktail seafood - 200 grams
Boneless chicken - 200 grams
Eggs - 2 nos
Carrots - 1 nos
Beans (chopped) - 1 handful
Soya sauce - 1 tsp
Pepper powder - 1/4 tsp
Salt for taste
Oil - 2 tbsp

Method:
Prepare cocktail seafood as per this recipe here and keep aside. Prepare chappathi and keep aside. In a wok, heat oil, add carrots cut into thin strips, beans chopped lengthwise, boneless chicken roughly chopped and and stir fry till chicken changes color. At this point add some water and let it cook till water is evaporated and chicken is done. Add the cocktail seafood, soya sauce, pepper and stir well again. Add egg with constant stirring. Finally add salt for taste and give a good toss. Turn off the flame. Now the filling is ready. Place half of this filling on each chappathi, wrap it well using a aluminium foil and serve.

Note:
I prefer to make scrambled egg before hand and then add into the wok, this will keep the egg pieces large in size.

Veg wrap (Mushroom filling)

Simple, easy, and quick wrap. Tastes really yummy. Parents will love it for its healthy and kids will love it for its tasty. Most parents are worried if their child is eating healthy. This is one great way to make them eat healthy. Here goes the recipe...

Ingredients:
Lebanese bread - 1 nos

For the filling:
Onion - 1 nos
Capsicum - 1 nos
Oyster mushroom - 1 cup
Veg stock cube - 1 nos
Pepper - 1/4 tsp
Salt for taste
Olive Oil - 2 tbsp

Method:
In a wok, heat oil and stir fry sliced onions, capsicum and oyster mushroom. Cook till its almost done (I prefer my veggies to be crunchy, So I stir fry just for 3-5 min). Now add veg stock cube, pepper and salt for taste. The filling is now ready. Warm the bread on a tawa or pan. Now place the Lebanese bread on a work table. Place the filling on it. Wrap it using a aluminium foil paper or any wrapping paper. Enjoy.

Note:
Lebanese bread can be replaced with chappathi made of wheat or white flour, Rice roti, pita, tortilla etc.

Chappathi wraps (scrambbled egg filling)

Kids at home can always be fussy eaters. They may say a big ' NO NO' for the chappathi that is made at home or even a simple egg burji (scrambled egg). They are not very happy with the so called health food which is green, fresh and nutritious (expectations are always a treasure! If you think your child loves to eat healthy and nutritious fresh and green veggies.... count yourself to be lucky!). Instead, fried and frozen food are preferred by them. But, when simple things are made to look differently, they always want to eat such food. They are either fascinated by the looks of the food or they like things differently, I'm not really sure!!!??? This one is simple wrap with easy and quick scrambled egg as a filling. Here goes the recipe.

Ingredients:
Chappathi - 4 nos

For the filling:
Onions - 2 nos
Tomatoes - 2 nos
Green chillies - 2 nos
Chilly powder - 2 tbsp
Pepper powder - 1/4 tsp
Eggs - 8 nos
Salt for taste
Oil - 4 tbsp

Method:
Heat oil in a wok, add finely sliced onions and saute for 3 min. Now add red chilly powder, chopped tomatoes and fry for a min. Now add the beaten egg with constant stirring and cook till oil separates. Finally add chopped green chillies, pepper powder, salt for taste and stir well. Now the filling is ready. Place 1/4 th of the filling on one chappathi and wrap it using aluminium foil or wrapping paper.Follow the same for remaining chappathi. Serve hot

Note:
I have used whole wheat flour to prepare chappathi and also did not add any oil while preparing them. Can add oil if required. Top with some tomato ketchup as kids would like it that way.

Chappathi wraps (Mix filling)

Whenever there is some leftover chicken, I try and do some leftover recipe like fried rice, noodles, wraps and rolls etc. I made this chappathi wrap which was different from chappathi-egg wrap as there was no egg layer on the chappathi. I have used a whole wheat flour to make chappathis healthy. All other ingredients are used keeping health in mind like egg white, boiled and shredded chicken, sweet corn, capsicum, mushrooms and onions. Here goes the recipe...

Ingredients:
Chappathi - 2 nos

For the filling:
Chicken (boiled and shredded) - 1 cup
Egg white of 2 eggs
Oyster mushrooms - 100 grams
Sweet corn - 50 grams
Capsicum - 1 nos
Onions - 1 nos
Ginger-garlic paste - 1 tsp
Chilly powder - 1 tbsp
All spice powder - 1/2 tsp
Pepper powder - 1/4 tsp
Chicken stock cube - 1 nos
Oil - 2 tbsp
Salt for taste (optional)

Method:
Heat oil in a wok, add egg white and stir well. Now add onions, ginger-garlic paste and saute for a min. Add chilly powder, shredded oyster mushrooms, diced capsicum, Sweet corn and give a good stir. Add the remaining ingredients and stir fry till its done. Now the filling is ready. Place a chappathi on a work table, place the filling, wrap it using a aluminium foil or any wrapping paper and serve.

Note:
Chicken stock cube that I used contained salt , so I did not add any salt. All spice powder is made of many spices and is available at supermarkets. Can substitute All spice powder with kebab masala, chawarma masala, garam masala etc. Chilly powder can be substituted with chilly paste and soya sauce may also be added (I excluded it, to make my wrap healthy).

Chappathi - Egg wraps (Corn, mushroom and boiled egg filling) and an award!

I couldn't really figure out how would someone even feel like stealing, copying or duplicating. I really want to vent out my anger here cause someone has copied my images from this blog. I have my copyrights and I have also expressed and explained clearly in my blog about copyrights. But, just this morning someone did copy an image of my rava kesari. I really don't mind when someone likes my recipe, tries it by themselves and then links back to my original post. That also clearly means giving the credits to me. After having found out someone has copied my images, it was really pain full and disappointing.

After all the disappointment, I was again bounced back with joy due to this award. My friend Suja passed this circle of friends award. I would thank her for all the support and love that she has given me. I would like to share this award with all my friends. My ever lasting gratitude to all of you'll for all the support and love that you'll have given as friends.

My vegetarian and eggitarian friends may be looking for veg and egg versions of chappthi - egg wraps. Here is one...


Ingredients:
Chappathi - 1 nos
Egg whites - 2 nos
Oil - 1 tsp

For the fillings:
Mushroom (oyster mushrooms)- 200grams
Sweet corn - 100 grams
Boiled egg - 1 nos
Onions - 1 nos
Chilly powder- 1/2tsp
Pepper powder - 1/4 tsp
Garlic paste - 1tsp
Oil - 2 tsp
Salt for taste

Method:
For the filling:
In a wok, heat oil, add sliced onions, garlic paste and saute for a min. Add chilly powder, mushrooms, stir fry till its done (no need to add water as the mushroom would leave some water). Now add steamed sweet corn, salt and pepper, stir it. Add sliced boiled egg (I excluded the yolk, to make it healthy), give a good stir. Now the filling is ready.
In a wok, heat 1tsp oil , add the egg whites when the oil is really hot. Place a chappathi over it and press slightly. The egg white may ooze out from sides, not to worry. Turn of the flame after 1min. Now place this on a work table, place the filling , wrap it using a aluminium foil and enjoy.

Note:
Can use one egg with yolk, instead of 2 egg whites. Can just add the eggs or whisk them and then add. Great way to use leftover chappathi, eggs and mushrooms.
Looking for non-veg version? click here for Asian chicken filling

Chappathi - Egg wraps (Asian Chicken filling)

Chappathi - egg wraps are great for kids (as they always like something new and different), travelling food, snacking, Picnics (easy to carry and handle), etc... why is it not just chappathi wrap but called as chappathi egg wrap??? Because a layer of egg is stuck to the chappathi. I have used only the egg whites to keep it healthy. Here goes the recipe...

Ingredients:
Chappathi - 1 nos
Egg whites - 2 nos
Oil - 1 tsp

For the fillings:
Boneless chicken - 200grams
Onions - 1 nos
Capsicum - 1nos
Chilly paste - 1tsp
Dark soya sauce - 1 tsp
Garlic paste - 1tsp
Oil - 2 tsp
Salt for taste (optional)

Method:
For the filling:
Dice the boneless chicken and keep aside. In a wok, heat oil, add chopped onions, and garlic paste a saute for a min. Add chilly paste, chicken and stir fry till its done (can add little water if needed). Now add the diced capsicum or bell peppers (green), dark soya sauce and stir it. Add salt if required (I did not add salt as the dark soya sauce that I used had salt in it). Now the filling is ready.
In a wok, heat 1tsp oil , add the egg whites when the oil is really hot. place a chappathi over it and press slightly. The egg white may ooze out from sides, not to worry. Turn of the flame after 1min. Now place this on a work table, place the filling , wrap it using a aluminium foil and enjoy.

Note:
I have used maida chappathis (replace wheat flour with white flour). Can use one egg with yolk, instead of 2 egg whites. Can just add the eggs or whisk them and then add. Great way to use leftover chappathi and chicken.

Chappathi/chapathi/chapati

Chappathi is a unleavened Indian flat bread. It is made of wheat and is commonly consumed in most parts of India. It is a staple food and is usually served with subzi, dal, dahi etc. Usually made of wheat or maida or a mixture of wheat and maida. Here goes the recipe....

Ingredients:
Wheat flour - 2 cups
Maida - 1/2 cup
Oil/ghee - 4 tbsp
Salt for taste
Water for kneading

Method:
In a large mixing bowl, add wheat flour, maida, salt and mix well. Boil one cup water add the ghee into it and pour it over the flour mixture. Mix well forming crumbles. When it is just warm knead well into a soft dough (add water if required). Keep this aside for 30min. Make even sized balls and roll them into thin chappthis using a rolling pin. Add flour for dusting. Heat a tawa or a non-stick pan , place the chappathi on it. When it puffs, turn and cook till it is slightly brown. Press with a cloth softly so that it puffs well. After removing can add little ghee on top. Serve with subzi, dal etc.

Note:
Adding ghee after removing from fire, keeps the chappathis soft.

Dosa( Dosai,dose)

Dosa is a south Indian delicacy. It is served at breakfast and evening tiffin. This is very very healthy as it is made of rice and black lentils. Each dosa would cost you about 100 calories only( inclusive of the oil). I feel they are very healthy and tasty option. In available all around south India at restaurants and even some thathukadai dosa shops. In India there are certain restaurants which serves mainly dosa only( all varieties dosa, may or may not include other food on the menu) like Dosa express, Dosa calling, Dosa corner etc... Here is the recipe....

Ingredients:
Par boiled rice - 4 cups
urad dal( black lentils)- 2 cups
fenugreek seed - 1tsp
toor dal - 4 tsp
salt - 1 tsp
oil for cooking dosa

Method:
Soak rice and dal( add fenugreek seeds and toor dal along with dal) separately for about 4-6 hours. Grind this into a smooth paste and allow it to ferment overnight. In the morning, add salt and mix the batter well. Heat a non-stick pan( even dosa tawa is ok), pour dosa batter using a laddlespoon in the centre. Spread in circular motion to the outer edge.Drizzle a tbsp of oil all around. Turn over and cook if required( I cook only one side). Serve hot crispy dosas with sambar, chutney etc...

Note:
The pan should be hot enough before pouring the batter( not very hot). Pour oil in the sides as this helps in the dosa to come out well.

Poori/puri ( boori)

Poori is very common at Indian breakfast, evening tiffins and even thali lunch. Its a tasty dish. Not a very healthy option as they are deep fried. But indulging occasionally is just worth it. Here is the recipe..

Ingredients:
wheat flour - 2 cups
maida - 1/2 cup
salt - 1/2 tsp
water for kneading the dough

Method:
Sieve flour with salt. In a mixing bowl mix along with water gradually.Knead to a soft dough( not very soft). Make small balls and roll out into puri discs using a rolling pin.Deep fry in hot oil until its golden brown and puffs both sides.Serve hot along with Saagu, kuruma, aloo masala, channa masala etc.

Note:
Sugar may be added. This would make the poori to puff up and remain crisp.

Parotta( barotta)

Parotta is a south Indian speciality. Fine recipe from Indian bread basket. Its quite common in kerala, karnataka, Tamil nadu etc. Its easily available in restaurants as well as street side thatukadai (petit street side shops serving food). Its very rich and not a very healthy option( as the main ingredients are all purpose flour or maida and loads of oil), but once in a while to indulge in it is a bliss indeed. I still remember the very 1st time I did parotta in Tanzania, I was just blinking at the dough for hours together having no idea of how to proceed. But with practice its fun to cook parotta. Also its taste is just unbeatable. Here is the recipe...

Ingredients:
Maida( all purpose flour) - 2 cups
salt - 1/4 tsp
water - 1/2 cup
oil - 1/2 cup

Extra oil for frying each parotta
oil - 2 tbsp per parotta

Method:
Mix maida, salt, oil and water and knead into soft dough. Cover with moist muslin cloth and keep aside for an hour. Now divide the dough into 6-8 balls. Roll out as thin as possible using a rolling pin. Now start folding from one end, fold over and under like paper fan, making a layered string. Now tap this so that it increases lengthwise. Now again roll it inwards making it a round shaped dough. Again roll out this dough into small parottas using a rolling pin. Fry on a tawa or pan , adding 1 tbsp of oil on each sides. Once done, place it on a flat surface, beat it with your hands on the sides when its hot itself( so that the layers are formed). Serve hot along with chicken masala, pepper chicken or and gravy or kuruma.

Note:
For making the dough, hot water can be added( this makes the parotta soft). Leftover parottas can be used to make kothu parotta