Anonymous asked in Food & DrinkCooking & Recipes · 1 decade ago

How to make chappathi and tomato curry?

It is a hotel dish.

3 Answers

  • 1 decade ago
    Favourite answer

    yes its a hotel dish & i love it.

    I'll tell each & every step from the very basic ingredients.

    For the chappathi's :-

    Whole meal flour (atta) - 2 cup

    Plain flour - 1/2 cup

    ghee - 2tsp

    salt - 1tsp

    mix all the ingreidients in a big bowl add knead the dough by adding a lwater or milk into it. it should not be too sticky, if it is then add some more flour into it unless its not too hard or too sticky.

    leave the dough for 15min .

    now again knead a little that makes your chappatis a lot softer :)

    divide the dough into 10 equal parts, roll it to form a circle.

    now u can either grill them to make Tandoori Rotis or use the traditional gas burner & pan to make simple chappatis.

    For the tomato curry :-

    ginger paste - 1tsp

    garlic paste - 2tsp

    onion paste - 4 tsp

    add 2 tbs of oil in a pan & add some cumin seeds & cook all the above paste together until they are light brown in colour.

    add 4 chopped tomatoes into the above paste & let it simmer for some time. this will give a very nice colour to the curry.

    Now add

    gram masala -1 tsp

    red chilli powder - 1 tsp

    ground corriander powder - 1 tsp

    salt - 2tsp

    sugar - 1/2 tsp

    you can also add some other veggie's of your choice like potatoes, beans, cauliflower, green peas, paneer...they all go very well with the tomato curry...garnish with some fresh corriander & mint leaves.

    Now serve Chappti with hot & spice tomato curry.

    Tips: while making chappati use lukewarm water or milk to knead the dough it makes the chappati very soft & bright white in colour.


    Source(s): Me..I love cooking
  • Anonymous
    1 decade ago

    Ingredients :

    Onion - 2 big

    Tomato - 2 bigGinger - 2 " piece

    garlic - 10 pieces

    Green chilly - 3

    Egg - 3

    corriander leaves for garnishing

    curry leaves a few

    curry pattai - 2 small peices

    all spice leaves- 2

    egg kulambu powder / Garam masala - 2 tsp

    Ghee / oil for frying

    Method :

    Heat the ghee in a kadhai.

    Chop the onion and tomato(1 min)grate the ginger and garlic(30 sec.)

    when the ghee is hot ,add the pattai and all spice leaves .stir for a sec .

    Now add the onion ,fry till colour changes,now add the chillies, ginger and garlic .Fry till it becomes golden brown .

    Now add the tomato and keep frying till the skin leaves the pulp.turn off the flame and put the above in a mixer and make a smooth paste .

    Heat ghee in the kadhai and pour the blended mix into it .add the masala powder, salt and a liberal pinch of sugar,mix well.

    When the puree turns hot ,Take each egg one by one and carefully break it open as close to the puree as possible .

    Do not stir .simmer and cover for 3 min.turn off the flame .

    Carefully transfer into a bowl making sre the eggs remain intact .

    Garnish with Corriander .

    Chapati :

    Ingredients :Readymade chapati - 10

    Method:Slightly toss the chapati's in the tava before serving .

    This express meal takes barely 15 - 20 min. to make, nutritious too as it is a Balanced one

  • 1 decade ago

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