Chapati Masala Recipe – Easy Roti & Vegetable Curry

Last Updated on 2 months by Neha Deshmukh

Chapati Masala Recipe – Easy Roti & Vegetable Curry

Introduction

Oh, Chapati Masala! This one holds a special place in my heart. It’s the ultimate comfort food, born out of a desire to use up leftover chapatis and turn them into something truly delicious. Honestly, who doesn’t love a recipe that tastes amazing and helps reduce food waste? It’s quick, easy, and packed with flavour – perfect for a busy weeknight dinner. Let’s get cooking!

Why You’ll Love This Recipe

This Chapati Masala is a winner for so many reasons. It’s incredibly simple to make, needing just a handful of ingredients you likely already have in your pantry. It’s a fantastic way to repurpose leftover chapatis, preventing them from going stale. And the flavour? A beautiful blend of spices that’s both warming and satisfying. Plus, it’s a wonderfully versatile dish – easily adaptable to your spice preference and dietary needs.

Ingredients

Here’s what you’ll need to whip up this delightful Chapati Masala:

• 6 chapati / roti (pieces)
• 1 onion, sliced (about 150g)
• 1 tomato, chopped (about 120g)
• 1 teaspoon ginger garlic paste (approx. 15ml)
• ½ teaspoon salt (approx. 3g)
• ¼ teaspoon turmeric powder (approx. 1g)
• ¼ teaspoon garam masala (approx. 1g)
• ½ teaspoon red chilli powder (approx. 2g) – adjust to your liking!
• 1 sprig curry leaves, finely chopped (approx. 1 tablespoon)
• 6-7 mint leaves, finely chopped (approx. 2 tablespoons)
• 2 tablespoons oil (approx. 30ml)
• ½ cup water (approx. 120ml)

Ingredient Notes

A few little tips from my kitchen to yours! Don’t skip the fennel seeds – they add such a lovely aromatic flavour that’s really characteristic of this dish. You’ll find this recipe is super popular in North India, especially as a way to use up leftover rotis.

Speaking of leftovers, day-old chapatis actually work best here, as they hold their shape a little better during cooking. If you’re using freshly made chapatis, just make sure they’re not too soft. And feel free to adjust the amount of red chilli powder to suit your spice tolerance.

Step-By-Step Instructions

Let’s get cooking! It’s easier than you think.

1. First, cut your leftover chapatis into small, bite-sized pieces and set them aside. This makes them easier to coat in the delicious masala.
2. Heat the oil in a pan over medium heat. Once hot, add the fennel seeds and sauté for a few seconds until they become fragrant. That aroma is amazing!
3. Add the sliced onions and cook until they soften and turn a lovely light brown colour. Patience is key here – nicely browned onions are the foundation of flavour.
4. Stir in the ginger-garlic paste and sauté for about a minute. You want to cook out the rawness and release all those wonderful flavours.
5. Now, add the chopped tomatoes, salt, turmeric powder, garam masala, and red chilli powder. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften and start to break down.
6. Pour in ½ cup of water, add the chopped curry leaves and mint leaves. Give it a good stir and simmer for about 5 minutes, allowing the gravy to thicken slightly.
7. Time for the chapatis! Add the chopped chapati pieces to the pan and mix thoroughly, ensuring they’re all nicely coated in the masala.
8. Cook for another 2-3 minutes, stirring gently, until the chapatis absorb all those wonderful flavours. And that’s it! Serve hot.

Expert Tips

• Don’t overcrowd the pan. If you’re making a larger batch, cook in stages to ensure everything cooks evenly.
• For a richer flavour, you can add a tablespoon of butter or ghee along with the oil.
• If the masala becomes too dry, add a splash more water.

Variations

This recipe is wonderfully adaptable! Here are a few ideas:

• Spice Level: Mild – reduce the red chilli powder to ¼ teaspoon. Medium – use ½ teaspoon. Hot – go for ¾ or even 1 teaspoon!
• Festival Adaptations: For Navratri, use sabudana chapati instead of regular wheat chapati.
• Jain: Simply omit the onion and garlic for a Jain-friendly version.
• My Family’s Twist: My sister loves adding a handful of peas to the masala for extra texture and sweetness.

Serving Suggestions

Chapati Masala is delicious on its own, but it’s even better with a side of cooling raita (yogurt dip) or tangy pickles. A simple salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

1. Can I use store-bought chapatis for this recipe? Absolutely! Store-bought chapatis work perfectly well, especially if you’re short on time.
2. What is the best way to prevent the chapatis from becoming soggy? Don’t overcook them in the masala. You want them to be coated in flavour, not mushy.
3. Can I add other vegetables to this Chapati Masala? Definitely! Peas, potatoes, or even cauliflower would be delicious additions.
4. What is the significance of fennel seeds in this recipe? Fennel seeds add a unique aromatic flavour that’s traditional in many Indian dishes, especially in North India. They aid digestion too!
5. How can I adjust the spice level of this dish? Easily! Just adjust the amount of red chilli powder to your preference. Start with a smaller amount and add more to taste.