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Bread Chilli: A Chatpata Treat for Your Taste Buds!

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Chef Curry Do’pyaza

Bread Chilli: A Chatpata Treat for Your Taste Buds!

Namaste Doston! Kem cho? Kai Hal? (Greetings friends! How are you? What’s up?)

Chef Curry Do’pyaza here, back with another delightful dish that’s sure to tantalize your taste buds! Today, we’re diving into the world of Bread Chilli, a spicy, tangy, and utterly addictive Indo-Chinese snack. This dish is a favorite across India, especially during those cozy monsoon evenings, festive Diwali gatherings, or even as a quick and satisfying bite during Holi celebrations. It’s the perfect chatpata (spicy and tangy) treat to share with family and friends.

A Little History on This Yummy Dish

Like many Indo-Chinese dishes, Bread Chilli is a delicious fusion born from the vibrant culinary landscape of India. It’s believed to have originated in Kolkata, where Chinese immigrants adapted their traditional recipes to suit the Indian palate. This beautiful marriage of flavors has given us some of the most beloved dishes, and Bread Chilli is definitely one of them!

Let’s Get Cooking!

Preparation Time: 15 minutes
Cooking Time: 20 minutes

What You’ll Need (The Ingredients):

  • 6 slices of Bread (Any kind, but white or brown works best)
  • 1 medium Onion (Pyaaz), finely chopped
  • 1 Green Bell Pepper (Shimla Mirch), finely chopped
  • 1 Red Bell Pepper (Lal Shimla Mirch), finely chopped
  • 2-3 Green Chillies (Hari Mirch), finely chopped (adjust to your spice level!)
  • 1 inch Ginger (Adrak), grated
  • 4 cloves Garlic (Lahsun), minced
  • 2 tablespoons Soy Sauce (Soya Sauce)
  • 1 tablespoon Red Chilli Sauce (Lal Mirch Sauce)
  • 1 tablespoon Tomato Ketchup (Tamatar Ketchup)
  • 1 teaspoon Vinegar (Sirka)
  • 1/2 teaspoon Black Pepper Powder (Kali Mirch Powder)
  • 1/4 teaspoon Ajinomoto (Optional, for enhanced flavor. Can be omitted)
  • 2 tablespoons Cornstarch (Cornflour)
  • Water (Pani), as needed
  • 2 tablespoons Vegetable Oil (Tel)
  • Fresh Coriander Leaves (Hara Dhaniya), for garnish

Step-by-Step Instructions (The Magic Formula):

  1. Bread Prep: First, cut the bread slices into small, bite-sized cubes. These little squares are your canvas for flavor!
  2. Crispy Bread: Heat 1 tablespoon of oil in a pan or wok. Add the bread cubes and toast them until they are golden brown and crispy. This gives the dish a delightful texture. Remove and set aside.
  3. The Aromatic Base: In the same pan, add the remaining 1 tablespoon of oil. Once hot, add the minced garlic and grated ginger. Sauté for a minute until fragrant. Your kitchen will start smelling amazing!
  4. Veggie Power: Add the chopped onions and green chillies. Sauté until the onions turn translucent. Then, toss in the chopped bell peppers (both green and red). Cook for another 2-3 minutes until they are slightly tender but still have a nice crunch.
  5. Saucy Goodness: In a small bowl, whisk together the soy sauce, red chilli sauce, tomato ketchup, vinegar, black pepper powder, and ajinomoto (if using).
  6. Cornstarch Magic: In another small bowl, mix the cornstarch with a little water to form a smooth slurry. This will help thicken the sauce.
  7. Combine and Conquer: Pour the sauce mixture into the pan with the vegetables. Bring it to a simmer. Then, slowly add the cornstarch slurry, stirring constantly to avoid any lumps. Cook until the sauce thickens to your desired consistency.
  8. Bread Time!: Add the toasted bread cubes to the pan and gently toss to coat them evenly with the flavorful sauce. Make sure every piece gets a good dose of that deliciousness!
  9. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot and enjoy!

Chef’s Tips for the Best Bread Chilli:

  • Crispy Bread is Key: Don’t skip the toasting step! Crispy bread holds its shape better and adds a wonderful texture to the dish.
  • Spice It Up (or Down): Adjust the amount of green chillies to your liking. If you prefer a milder flavor, remove the seeds from the chillies before chopping.
  • Don’t Overcook the Vegetables: You want the vegetables to retain some crunch. Overcooked vegetables will make the dish mushy.
  • Fresh is Best: Use fresh ginger, garlic, and coriander for the most vibrant flavors.

Different Ways to Cook Bread Chilli:

  • Gas Stove/Induction Stove: Follow the recipe as is, using a wok or a deep pan.
  • Microwave: While not ideal for the entire process, you can use the microwave to quickly toast the bread cubes. Just be careful not to burn them!
  • Air Fryer: Air frying the bread cubes is another great way to get them crispy. Toss them with a little oil and air fry at 350°F (175°C) for 5-7 minutes.
  • Oven: You can bake the bread cubes in the oven at 350°F (175°C) for 10-12 minutes, flipping halfway through.

Nutritional Information (Approximate, per serving):

  • Calories: 250-300
  • Protein: 5-7g
  • Carbohydrates: 40-45g
  • Fat: 8-10g

Serving Suggestions:

  • Serve Bread Chilli as a snack or appetizer.
  • Pair it with a side of Hakka Noodles or Fried Rice for a complete Indo-Chinese meal.
  • Garnish with a sprinkle of sesame seeds for added flavor and visual appeal.

Time to Try it Out!

So there you have it, folks! A simple, delicious, and utterly irresistible Bread Chilli recipe that you can easily make at home. I encourage you to give it a try and share the joy with your friends and family. This dish is a guaranteed crowd-pleaser!

Happy Cooking!
– Chef Curry Do’pyaza