8 inches diameter) on a dusted flour board. Heat a griddle and cook the chappathis lightly on a tawa.You can vary the size of the chappathi depending on the size of the pathiri chatti or the vessel in which you are cooking it.
Heat a wok and add 1 tbsp ghee and saute raisins, cashewnuts and grated coconut until they change the colour slightly.
Add the beaten egg and scramble the whole mixture. Keep it aside.
Take a non-stick saucepan, spread 1 tsp oil or ghee all around(spray the nonstick oil).
Dip the second chappathi in the egg mixture, coat well and place it on the saucepan.
written by
Adeela Shamnas
My name is Adeela,a home maker and a busy mother of two lovely kids.I am originally from Calicut,Kerala,India. Basically I'm an interior designer but I love to think about,read about and share and eat food.
Like most of you I am not formally trained in the culinary arts but I feel confident in my cooking skills and I know that you can feel the same way. My true passion ,however is helping others discover their love of cooking. Cooking and developing new recipes are my favorite hobbies.
Through this page I would like to share my learning experience in cooking. All the recipes I share here are tried by me at home and the foodie pictures are clicked by myself. In addition most of the recipes are tried by my family and friends.
Anyway let me have your feedback on all aspects of this page and thanks for stopping by and keep reading!
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