3 Chappatis (phulkas) refer Rotis, Naans, etc"
1/4 tsp each Cumin and Mustard Seeds
1 tsp Ghee
1/4 tsp Red Chilli Powder
1/5 tsp Turmeric Powder
1/4 tsp Lemon Juice
1 tsp Coriander Leaves (finely chopped)
1 cup Water
Salt - to taste
Break Chappatis into 1" squares roughly.
Mix all the masalas in the water and stir.
Heat ghee in a sauce pan, add seeds to splutter.
Add the masala water, and bring to a boil.
When it starts boiling well add the chappati pieces, coriander and lemon juice.
Cook on low to soften the chappati and allow most of the water to soak.
Do not make too dry.
It should be mushy to eat.
Serve hot.
(3 Votes)
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