Preparation Time : 30 minutes
Cooking Time : 50 minutes
Serving : 8 movers
Chappathi layered casserole . A dish I came up with left overs at home . Usually when ever I have my daughter and son – in – law home on a holiday . My refrigerator is over loaded with left overs mainly because of my flaw of not knowing to cook in limited addition . I can’t be blamed right away as when I was a beginner and learnt cooking from my mother – in – law , always had to cook in large because of the joint family system and number of members at home . ( Back to the dish please …. Oops … )one morning having no place to keep milk in the fridge , got wild and took out all the left overs and made up my mind to use everything and make a dish out of it . A sure fire solution for my left over problem . Had chapattis , chicken korma , ( previous day dinner left overs ) salsa , sweet corn and kidney beans ( left overs of the previous days taco Bar for breakfast )all in one dish .. Umm … My mind just strait away went into a layered one pot casserole dish . The salsa had oozed out its juices from the mixed veggies , wanting to make it a thick spread . Thought of mixing curd but it will surely get more watery . So hung the curd and mixed with the salsa to get a creamy semi thick spread . Shredded the chicken from the bones in the korma and went ahead with my inner instincts and jazzed it up with cheese . Baked it and wolla … A new dish that’s sure a crowd pleasure to suit every occasion with a mildly crisp exterior and a yielding inside was created . My job done , I fed every one at home with this left over dish with nothing being wasted with a twist of rich textural variation and flavours .
|Chapathis||8 or more|
|chopped boneless cooked chicken||3 cups|
|Onion||1 cup chopped|
|red pepper/ capsicum||1/2 cup chopped|
|Kidney beans / Rajma beans||2 cups boiled to a mushy texture|
|sweet corn kernels||1 cup boiled|
|chilli powder||1 teaspoon|
|hung curd||1 1/2 cup|
|jalapeno||1 1/2 cup|
|grated cheese||1 1/2 cup|
|Coriander leaves||1 tablespoons finely|
Ingredients for salsa
|Green chillies||3 or to taste chopped|
|Tomato||4 to 5 chopped|
|Coriander leaves||2 tablespoons chopped|
|Salt and pepper||to taste|
Method for salsa
- First, using a sharp knife, chop the tomatoes into approximately ¼ inch (5 mm) dice straight into a serving bowl. Next, chop the chilli very finely before adding it to the tomatoes.
- Add the onion, coriander and lime juice, and season with salt and freshly milled black pepper.Give everything a thorough mix, then cover and set aside .
Method for chapatti casserole
- Preheat oven to 350. Grease a casserole dish large enough to fit chapattis . Heat oil in a sauteing pan, saute onion and red pepper for 5 minutes, until softened. Mix in chili powder, remove from heat, stir in boiled rajma beans and corn.
- In another medium bowl, mix salsa and hung curd together . Layer chappathi first , then top with salsa mixture and sprinkle chicken and jalapeno over ,place a chappathi again , then the vegetables mixture and finally grated cheeses .
- Repeat 4 times, or until you reach the top of the casserole. Stop layering once you reach the top of your casserole dish and make sure to top with cheese finally .
- Cover and bake for 25 minutes. Uncover and bake 10-15 minutes longer or until cheese is bubbly and browning.
- Let stand for 10 minutes before serving. Sprinkle with chopped coriander leaves and cut into wedges and serve hot .
- You can use parathas , Naans , rotis , tortillas or any form of bread or roti instead of chapattis .
- I used left over chicken from the previous day korma . In case you like spicy food , feel free to spike the chicken up with chilli powder and more seasoning to your choice .
- When mixing salsa with hung curd . Do not drain the water that has oozed out of the salsa . Mix it with the water , it helps to get a semi thick gravy consistency that leaves the chapattis moist even after baking .
- Vegetarians omit the chicken and follow the same recipe for a veggie version.