Chapati chaat

I love chaat but it can be a little unhealthy with the use of samosas and/or papdi as they are fried. So here I have used chapatis which are not fried and the chapatis don't go to waste when you have them leftover from a meal. Here is how I made chapati chaat.

Ingredients:

Leftover chapatis

Chopped boiled potatoes

Canned chickpeas

Chopped onions

Coriander leaves

Lemon juice

Chilli powder

Cumin powder

Salt

Tamarind chutney (shop bought)

Jini sev (shop bought)

Pomegranate seeds Yogurt (+ water or milk to make it runny. Salt and sugar to taste optional) Method As chapatis are soft I have cut the chapatis up and air fried them for 5 minutes on 180 degrees. You can roast these on a pan to make them crispy, bake them in the oven or even fry them if that's what you prefer.

For the filling for the chapati chaat I have mixed together chopped boiled potatoes, canned chickpeas, chopped onions, coriander leaves, lemon juice, chilli powder, cumin powder, salt and tamarind chutney. I have not used exact measurements for this. Just add as much as you like and adjust to your preference.

For the yogurt dressing I added a little water to some yogurt to make it runny. I usually use milk however I did not have any at this time. You can also add some salt and sugar to give it some additional flavour. By this time my chapatis were out of the air fryer and had cooled down.

To assemble the chaat I have layered the air fried chapatis on a plate and topped it with the potato chickpea mixture followed by the yogurt dressing. To garnish I added some jini sev, tamarind chutney, pomegranate seeds and coriander leaves.