Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 3-6 | Nos. | Leftovers | Chapattis broken in pieces |
| 1 | Teacup | Water | For the masala water |
| 1/4 | Teaspoon | Jeera (Cumin Seeds) | Mix in water |
| 1/2 | Teaspoon | Chilly Powder, Red | Mix in water |
| 1/5 | Teaspoon | Turmeric Powder | Mix in water |
| Little | Salt | to taste. Mix in water | |
| 2 | Teaspoon | Ghee | Fry |
| 1/4 | Teaspoon | Mustard Seed (Sarson) | fried in ghee |
| 3-4 | Nos. | Curry Leaves (Kadi patta) | fried in ghee |
| 1/4 | Teaspoon | Lime Juice | Add to chapatti pieces |
| 1 | Tablespoon | Coriander Leaves (Kothmeer) | finely chopped |
Method
Break left over chapattis into 1" squares roughly.
Mix all the masalas in the water and stir.
Heat ghee in a sauce pan, add mustard seeds, stir fry till they splutter. Add curry leaves and fry till they wilt.
Add the masala water, and bring to a boil. When it starts to boil well add the chapatti pieces, finely chopped coriander leaves and lime juice.
Cook on low fire to soften the chapatti and allow most of the water to be absorbed. Finally the preparation should be mushy to eat. Serve hot.
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