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Showing posts with label Tomato. Show all posts
Showing posts with label Tomato. Show all posts

Wednesday, January 11, 2012

Hema's Blog: TomatoChappati

Hema's Blog: TomatoChappati

Wednesday, November 16, 2011


Tomato Chappati:

I came to know that Anu is hosting an event called LGSS-Tomato between 5th Nov to 5th Dec 2011. This LGSS series was started by Vatsala in June 2011. Checked out my dining table, luckily found Tomato gojju and added it along with Chappati.


  • Atta or Wheat flour – 250 gms
  • Ghee – 2 tsp
  • Oil – 4 tbsp
  • Salt to taste
  • Water to make Chappati dough
  • Tomato gojju – 4 tbsp

  1. Take atta in a bowl, add ghee, 2 tbsp oil, salt and mix them well along with water to make a dough
  2. Add oil as and when you mix the dough well so that the dough would be soft enough (you can use milk or curds to get more softness)
  3. Make small balls and roll them using rolling pin to a circle size and apply oil and tomato gojju on them, spread it across the circle
  4. Fold the sides twice so that a triangle is formed
  5. Press the triangle so that the dough is equally spread to make chappatis
  6. Put the chappati on tawa or frying pan
  7. After it’s roasted on first side, turn it to the other side and spread oil on first side
  8. Turn it again and spread oil on second side, roast it
  9. Serve tomato chappati with curds


Tomato Gojju:

My mom-in-law, Vani says gojju will save our time and will remain handy for days together if it is cooked properly. Reason behind is, it can be had as a side dish or with rice when you have less time to cook.

For grinding:
  • Ripped tomatoes – 6 nos
  • Mustard Seeds – 1 tsp
  • Fenugreek Seeds – 1 tsp
For cooking:
  • Oil – 2 tbsp
  • Mustard Seeds – 1 tsp
  • Curry leaves - few
  • Chilli Powder – 2 tsp (according to your taste)
  • Salt to taste
  • Grinded tomato juice

  1. Heat oil in a kadai
  2. Add mustard seeds and wait till it splutters
  3. Add curry leaves, salt and chilli powder
  4. Add grinded tomato juice and keep stirring occasionally
  5. Tomato juice starts becoming thick and the oil would come out from sides
  6. Garnish cilantro on the top of the juice and remove it from the stove
NOTE: Store it in porcelain dish so that it lasts longer.