Recipe for Pichipotta Chapati Omelette, Shredded Chapati Omelette Recipe. An excellent way to use the leftover chapatis / rotis. Recipe with step by step pictures.
Pichipotta (shredded) Chapati Omelette for breakfast is one of my favorite ways to use leftover chapati. Eggs for breakfast is very filling and will keep you going for a long time. This entire recipe can be put together in under 30 minutes and is a favorite at home. If you are in a hurry, you can skip adding the veggies (potatoes and peas). You can add already boiled and diced potatoes and it works just fine. Do try this recipe at home when you have chapatis or rotis left over from dinner. This is an excellent way to turn around those dry chapatis and give them a makeover.
Here are some of the recipes you can make with leftover chapati / roti.
Kothu parotta made with whole wheat atta chapati
Leftover chapati upma recipe
Here is the video of how to make Pichipotta Chapati Omelette Recipe
Here is how to make Pichipotta Chapati Omelette Recipe
Whisk the eggs with salt and black pepper powder.
Heat a griddle and add in a little oil. When the oil is hot, add in the whisked eggs. Let the eggs cook on one side. Flip the omelette and cook on the other side too. Remove the omelette from the griddle and set aside on a plate to cool.
Chop the leftover chapati and omelette into small bits. Set aside. You can even coarsely shred the chapati by hand but I prefer chopping them.
Heat oil in a pan and add in the mustard seeds, cumin seeds and dried red chillies. Add in the peanuts. Peanuts add a nice crunch to the dish.
Add in the chopped ginger and chopped curry leaves. Saute for a few seconds. Add in the chopped onions and saute the onions till soft.
Once the onions are soft, add in the slit green chillies. Add in the turmeric powder, asafoetida and salt. Saute for a minute more.
Add in the chopped potatoes and the green peas. Close the pan with a lid and reduce the flame to low. Simmer for 4-5 minutes till the potatoes are nicely cooked and roasted.
Add in the mint leaves and the chapati. Mix well to combine. Add the chopped omelette. Add in the chopped coriander leaves.
Mix well to combine. Cook for a minute so the chapati can warm up. If the chapati is very dry, sprinkle little water at this stage.
Pichipotta chapati omelette is ready. Serve hot immediately. For a variation, you can sprinkle some sev or bhujia and serve.
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Pichipotta Chapati Omelette Recipe, Shredded Chapati Omelette Recipe
Recipe for Pichipotta Chapati Omelette, Shredded Chapati Omelette Recipe. An excellent way to use the leftover chapatis / rotis. Recipe with step by step pictures.
- Total Time: 30m
- Yield: 2-3 servings 1x
Ingredients
For making Omelette
2 eggs
1/4 teaspoon black pepper powder
a pinch of salt
1/2 teaspoon vegetable oil
Other Ingredients for making Pichipotta Chapati Omelette
1 tablespoon vegetable oil
1/4 teaspoon mustard seeds
1/4 teaspoon cumin seeds
2 dried red chillies
2 tablespoon peanuts
1 tablespoon minced ginger
2 sprig curry leaves, finely chopped
1/2 cup onions, finely chopped
2 green chillies
1/2 teaspoon turmeric powder
1/4 teaspoon asafoetida powder
1/2 teaspoon salt
1 potato, chopped into small cubes
1/4 cup fresh green peas
3 sprigs mint leaves, chopped
3 sprigs coriander leaves, chopped
5 chapatis / rotis
Instructions
- Whisk the eggs with salt and black pepper powder. Heat a griddle and add in the oil. When the oil is hot, add in the whisked eggs. Let the eggs cook on one side. Flip the omelette and cook on the other side too. Remove the omelette and set aside on a plate to cool.
- Chop the leftover chapati and omelette into small bits. Set aside.
- Heat oil in a pan and add in the mustard seeds, cumin seeds and dried red chillies. Add in the peanuts. Peanuts add a nice crunch to the dish.
- Add in the chopped ginger and chopped curry leaves. Saute for a few seconds. Add in the chopped onions and saute the onions till soft. Once the onions are soft, add in the slit green chillies. Add in the turmeric powder, asafoetida and salt. Saute for a minute more.
- Add in the chopped potatoes and the green peas. Close the pan with a lid and reduce the flame to low. Simmer for 4-5 minutes till the potatoes are nicely cooked and roasted.
- Add in the mint leaves. Saute for a minute. Add in the chapati and omelette. Add in the chopped coriander leaves. Mix well to combine. Cook for a minute so the chapati can warm up.
- Pichipotta chapati omelette is ready. Serve hot immediately.
- Prep Time: 10m
- Cook Time: 20m
Keywords: Pichipotta chapati omelette