Chilli Chapathi

Steps

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1. 1
   Take 10 chapathi and cut them into pieces. Place 4 at a time on a cutting board and chop them into square or preferred shapes, keeping them slightly thick to maintain texture.
   ▶ ≈0:36
2. 2
   Heat 3 tablespoons of oil in a karai (wok).
   ▶ ≈1:10
3. 3
   Once oil is hot, add 2 tablespoons finely chopped garlic and a small piece of finely chopped ginger, then sauté until fragrant.
   ▶ ≈1:17
4. 4
   Add 2 finely chopped green chillies, adjusting the amount based on your spice preference.
   ▶ ≈1:24
5. 5
   Add 4 finely chopped onions and sauté over medium heat for about 5 minutes until they turn slightly golden and soft.
   ▶ ≈1:30
6. 6
   Add tomato puree from 4 tomatoes and cook until the raw smell disappears and the tomatoes blend well with the onions.
   ▶ ≈1:48
7. 7
   Add 1 teaspoon salt, 1 teaspoon pepper powder, and 1 teaspoon cumin powder. Mix everything well so the spices combine with the onion-tomato mixture.
   ▶ ≈2:01
8. 8
   Add 1 tablespoon soy sauce, 2 teaspoons Schezwan sauce, and 2 tablespoons tomato ketchup. Mix everything well. (If Schezwan sauce is unavailable, use chilli powder as a substitute.)
   ▶ ≈2:15
9. 9
   Add chopped capsicum and continue cooking over medium heat for a few more minutes until oil begins to separate from the masala, indicating it is well cooked.
   ▶ ≈2:42
10. 10
    Add the chopped chapathi pieces and mix well until every piece is coated with the flavorful masala.
    ▶ ≈3:11
11. 11
    Sprinkle a generous amount of freshly chopped coriander leaves, mix once more, and turn off the heat.
    ▶ ≈3:28
12. 12
    The chilli chapathi is ready to serve.
    ▶ ≈3:36