Name: Cranberry sauce chapati bundt cake recipe by Archana Srivastav at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 6 left over chapati; 1/2cup wheat flour; 1/2cup cocoa powder; 1teaspoon baking powder; 1/2teaspoon baking soda; Vanilla extract; Wet ingredients; 3/4jagggery grated; 1/2cup Olive oil; 1/2cup curd; 1/2cup milk; 1cup cranberry sauce; Glaze; 3/4cup powdered sugar; 2tablespoon milk; 1/2teaspoon vanilla extract

ABOUT Cranberry sauce chapati bundt cake RECIPE

This is the best leftover chapati recipe with goodness of cranberry ,jaggery ,milk and ofcourse left over chapati which is very useful for health.by eating it with milk many diseases like blood pressure ,gas and sugar are cured.It's strenghthing the digestive system too .

Ingredients Serving: 4

6 left over chapati
1/2cup wheat flour
1/2cup cocoa powder
1teaspoon baking powder
1/2teaspoon baking soda
Vanilla extract
Wet ingredients
3/4jagggery grated
1/2cup Olive oil
1/2cup curd
1/2cup milk
1cup cranberry sauce
Glaze
3/4cup powdered sugar
2tablespoon milk
1/2teaspoon vanilla extract

Instructions

Tear apart leftover chapati to small pieces
Add it to a blender jar and grind them coarsely with pulse mode .
Transfer it into a big bowl.
Sieve the rest of the dry ingredients together and mix the chapati flour init.
Mix and keep aside.
Take another bowl add curd jaggery and whisk till jaggery dissolved completely.
Now add oil and whisk well.
Add cranberry sauce and whisk together.
Now add wet and dry ingredients together .
Now add milk as desired and make a cake batter like consistency. Do not over mix.
Grease the Bundt pan .
Now transfer the batter into Bundt pan .
Bake in a preheated over of 180℃for 30 to 40 minutes.
Allow cake to cool in a pan for 5 minutes.
Then invert cake into a wire rack set over a piece of baking paper .
Glaze
Set together the glaze ingredients.
Drizzle glaze over the warm cake .
Let the cake cool completely before serving .

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