Bhatia Chapati Salad
(by Jaya Gajria Bhatia)

Phulko – 2 nos.
Cucumber – 1 no.
Tomatoes – 2 nos.
Carrot – 1 no.
Mint leaves – 1 tblsp.
Parsley – 1 tblsp.
Coriander leaves – 2 tblsp.
Lemon Juice – 1 tsp.
Pepper – ¼ tsp.
Salt – to taste
Olive oil – ½ tsp.

1. Cut the Phulko into small squares and roast them in the oven till they are crisp. (Alternately, they can also be deep fried till they are crisp and golden in colour)
2. Cut the cucumber, tomatoes and carrot into small pieces.
3. Chop the mint leaves, parsley and coriander leaves finely.
4. In a bowl, place the cut vegetables and chopped greens. Add lemon juice, salt, pepper and olive oil. Mix well.
5. Before serving, add the roasted Phulko pieces and mix well. (The Phulko pieces have to added right before serving or they become soggy)

To serve
Phulko Salad makes an excellent and a very healthy appetizer. It is served at room temperature.