Take wheat flour add needed water, salt mix them well. Firm chapatti batter out of it. Roll them into balls. Make chapatti out of it. Cut them into medium-sized pieces.

In a dosa pan pour 2 teaspoon oil, add 1 teaspoon of ginger and garlic finely chopped. Saute them well for a minute. Then add 1 onion finely chopped. Roast them for 2 minutes. Now add 1/2 capsicum, salt, 1 teaspoon chilli powder, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala and saute them again for 3 minutes. Keep the stove in medium flame.

Then add 1 teaspoon tomato sauce, 2 teaspoon red chilli sauce, 1 teaspoon soya sauce. Saute them well for 2 minutes. Start adding chapatti pieces and mix them well. Roast them well in medium flame for about 5 minutes. Sprinkle some coriander leaves before serving. Restaurant-style chilli chapatti is hot to serve.

A good sabji to chapatti is dry green peas gravy. I had soaked dry green peas in water for about 4 hours. Now in a pressure cooker pour 1 teaspoon of oil, add few must a seeds, then add 1 onion and half tomato chopped. Saute them for a minute. Then add the green peas and stir them. I had made a masala paste using smaller pieces of ginger, 2garlic cloves, 1 bay leaf, 2 slices of coconut. Ground them all into a fine paste using mixie.