How to make Khamang Chapati - Left over chapatti tempered with mustard and cumin seeds.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Left Over Rotis, Green Chillies (हरी मिर्च )

Cuisine : Gujarati

Course : Breads

Khamang Chapati Recipe Card

Khamang Chapati

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

You can also find more Breads recipes like Paneer Aur Pudina Naan, Soya Parantha, Corn Bread, Pita Bread.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Khamang Chapati Recipe

  • Left Over Rotis 4

  • Green Chillies 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 8-10

  • Green chilli chopped 2

  • Onions chopped 1 medium

  • Asafoetida 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Salt to taste

  • Sugar 2 teaspoons

  • Lemon juice 1 tablespoon

  • Fresh coriander leaves a few


Step 1

Coarsely grind leftover chapaties in a food processor and keep aside. Heat oil in a non- stick pan and add cumin seeds and mustard seeds, stir-fry briefly.

Step 2

Add curry leaves, green chillies, chopped onion, asafoetida and turmeric powder. Stir fry for two minutes on medium heat.

Step 3

Add coarsely ground chapaties and toss on a medium heat for five minutes. Stir well. Add salt, sugar and lemon juice. Toss well. Serve hot immediately garnished with chopped coriander leaves.