As it is famously said
“Cooking is like painting or writing a song. Just as there are only so many notes or colours, there are only so many flavours – it’s how you combine them that sets you apart.”
– Wolfgang Puck
To my belief cooking is an art indeed. It is only up to us how we are combining all the ingredients that are available and creating a masterpiece. It is my passion to try new things and invent new techniques or recipes. My mom used to say “if you don’t venture, you don’t know what lies ahead “, she was the one who introduced me to the idea for the love of innovation, and my addition to it is innovative cooking which saves time, utilises leftovers, requires fewer ingredients and tastes magnificent.
So, one day while thinking about what can I do next, my sister suddenly said that she had some leftover chapatis which she was going to discard, and coincidentally I only then came across a recipe of kofta using chicken as its base ingredient. I thought why not try it out with Chapatis.
This is how the concept of Chapati / Roti Kofta came to my mind. Let’s see how we can make the Roti cutlet.
- Chapatis ( 2, depending on how many heads we are making, I made for 2 persons)
- Potato ( 1, medium size, boiled and mashed)
- Onion ( 1, medium size. Finely chopped)
- Garlic ( 5 – 6 cloves, finely chopped)
- Ginger ( 1 inch, finely chopped)
- Green Chillies ( 3 – 4, finely chopped)
- Red Chilli Powder (½ tsp), optional, can use black pepper instead too.
- Haldi Powder (½ tsp)
- Jeera Powder (½ tsp)
- Dhaniya Powder (½ tsp)
- Salt – To taste
- Garam Masala Powder
- Mustard Oil ( 2 tbsp)
- Tear the Chapatis into smaller pieces and add them in a mixer jar, grind them, the chapatis will turn into powder. Do not add any water.
- After the Chapatis are grounded, now take them in a bigger bowl and add mash potato, chopped onion, chopped ginger and garlic, chopped green chillies, red chilli powder, Haldi powder, jeera powder, dhania powder, garam masala and salt to taste.
- Mix well and keep a watch on the binding. Now cut koftas from the mixture and set them aside.
- Now take a pan and heat 2 tbsp of oil, and let it heat.
- Fry the koftas until golden brown on both sides. As soon as they are done take them out on a grill or strainer, the reason to keep the fries on a strainer is this helps to drain out the excess oil and also it keeps the koftas crunchy while soaking in a tissue makes them soft.
- The koftas are ready to eat.
[NB: This recipe does not require any water; binding is done by the aata present in the chapati only.]
The Chapati / Roti Koftas are best served as an evening snack, sided with tomato ketchup and a hot cup of tea.